Comments on: Caramel Walnut Tart

By: Meggie

Thu, 29 Dec 2016 16:20:46 +0000

I knew this recipe had been stuck in my head for awhile but didn’t realize it had been nearly five years. I was gifted a rectangular tart pan for Christmas and made this the very next day. It has been sort of an ideal for me all these years and, as so rarely happens, fully lived up to my expectations. Thank you so much for this recipe that I’m sure I will now make over and over (I swapped half the flour for rye and found it to be an irresistible combo of flavors!) Next up: your twix bars! Thanks for all you do!!

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By: Joanna

Wed, 19 Nov 2014 15:25:42 +0000

Thanks so much for your fast reply. How funny, that was the one I was looking at on Amazon. I plan on making this for Thanksgiving next week.

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By: Ashley Rodriguez

Wed, 19 Nov 2014 15:18:15 +0000

14″ x 5″ x 1″ You can get it on amazon http://www.amazon.com/Fox-Run-Preferred-Non-Stick-Rectangular/dp/B000QJ253K/ref=sr_1_1?ie=UTF8&qid=1416410253&sr=8-1&keywords=rectangle+tart+pan

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By: Joanna

Wed, 19 Nov 2014 13:22:51 +0000

I realize this post was from 3 years ago, but I was wondering if you could tell me the dimensions of your rectangular tart pan. I’ve been thinking about getting one and was unsure what size would be the most versatile/fit standard 9″ tart pan recipes.

Thanks!

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By: Thea @ Baking Magique

Thu, 30 Oct 2014 11:06:35 +0000

This is so so beautiful! Though I am not a big fan of walnuts so I would probably replace them with pecans, my favorite! 🙂

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By: Kristin

Tue, 21 Oct 2014 11:12:02 +0000

Ready to crack into some walnuts and try your recipe! Thanks for sharing

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By: Ashley Rodriguez

Thu, 22 May 2014 16:30:51 +0000

You can easily make it 2 days in advance. Cover it then keep it at room temperature.

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By: jill

Wed, 21 May 2014 11:52:43 +0000

Im drooling looking at this picture. Lovely tart. Just one question pls. Can this be made in advance? Say 2 days ahead? And if yes where would it be best stored? Tnx in advance

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By: kiran

Sat, 19 Oct 2013 03:29:20 +0000

Hi Ashley

I tried this tart today after resisting the temptation for several months as I dint want to take any chances with that caramel. I now know what I have missed out. Followed your recipe to the T. Blimey! it came out really beautifully

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By: Blueberry Meyer Lemon Mascarpone Tartlettes | Jayme Franklin Food Photographer

Mon, 29 Jul 2013 13:03:09 +0000

[…] something, doesn’t it? To prepare the tartlettes I used a recipe for tart shells adapted from Not Without Salt. If in the past you have slaved away prepping and making dough for tart/pie shells, look no […]

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By: Blueberry Mascarpone Fruit Tartsdirty the kitchen

Tue, 19 Mar 2013 02:36:41 +0000

[…] crunchy crust holds up pillowy mascarpone cheese and whipped cream blended with lemon peel. Not Without Salt has a simple, melted butter tart crust that comes together in minutes and requires no chilling or […]

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By: THANKSGIVING 2012! | klerebearsweets

Mon, 19 Nov 2012 21:30:57 +0000

[…] Tart – I actually plan to make a hybrid recipe out of this one from Martha Stewart and this one from Not Without Salt (and yes, of course I will add a chocolate ganache topping. Because, really, […]

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By: Fabi

Thu, 12 Jul 2012 18:15:35 +0000

Everything in your blog looks amazing. But I have to try this. Thank you

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By: Kristin @ The Chocolate Box

Sat, 16 Jun 2012 16:47:10 +0000

This is a great recipe and I love love love the video! I’ve translated the recipe and put it on my blog (it’s in Swedish). I’ve put up a link to your site of course 🙂 Thanks!

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By: Caramel Walnut Tart | Austin Food Photographer | Bonnie Berry Photography Blog

Thu, 05 Apr 2012 13:12:23 +0000

[…] soon as I saw this caramel walnut tart on the Not Without Salt website I knew it would be a matter of hours before I would make it. And it […]

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By: Chicks Climbing » Blog Archive » Your oven has a heart (plus recipe for gluten free walnut, caramel & thyme tart!)

Fri, 24 Feb 2012 13:38:50 +0000

[…] Original recipe seen here: […]

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By: hana

Tue, 21 Feb 2012 19:23:04 +0000

<3 this post and your blog. If you don't mind, what cam & stabilizing equipment, if any, was used for the video? It's incredibly fluid and I'm jealous.

🙂

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By: Pecan Pie | 3greenOnions

Sun, 19 Feb 2012 22:03:44 +0000

[…] Its a very buttery crust and, as Ashley says, it does take no more than 30sec to whip up (check out her post for another lovely idea about a filling for […]

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By: boyzz

Sun, 19 Feb 2012 05:04:36 +0000

I would love to come aonrud to your place some day your neighbours are either very lucky or very jealous (smelling the lovely foods you make!) hehehe

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By: tracy

Fri, 17 Feb 2012 23:39:19 +0000

how did I not see this video??!! It’s so lovely. I could watch you cook all day long. Loved seeing you and Ivy in the kitchen together. Those little pigtails!

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