Harvest Nut Tart

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
• 1/3 cup whole almonds or 1/3 cup slivered almonds
• 3 tablespoons sugar
• 1/3 cup butter, softened
• 1 teaspoon vanilla
• 28 caramels, unwrapped
• 1/3 cup half-and-half
• 1 1/2 cups mixed nuts, toasted (pecans, hazelnuts and/or macadamia nuts)
• 1 teaspoon brandy extract (or brandy)
• 3 tablespoons milk chocolate chips or 3 tablespoons semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• whipped cream, if desired

Recipe

• 1 heat oven to 350°f.
• 2 combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade.
• 3 cover, blend at high speed until finely ground (do not grind into paste).
• 4 stir together butter and vanilla in medium bowl until well mixed, add ground nut mixture, stir just until dough holds together.
• 5 press onto bottom of 9-inch tart pan with removable bottom.
• 6 place on baking sheet and bake for 20 to 25 minutes or until golden brown.
• 7 meanwhile, combine caramels and half-and-half in 2-quart saucepan, cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes).
• 8 remove from heat, gently stir 1 1/2 cups mixed nuts and brandy extract into caramel mixture.
• 9 spoon onto cooled crust and spread to coat evenly,cool 30 minutes.
• 10 melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes), drizzle over tart.
• 11 serve with whipped cream.