Mixed Nut Tart

I’ve been making a family recipe for pecan pie for many years. It’s just your straightforward, traditional pecan pie. And that’s what I like about it.

This year, I found myself wanting something a little different. So, I decided to take the idea of that pie and change it up a bit. A little brown sugar, a variety of nuts, and there you go!

Change up your pecan pie game with this wonderfully delicious Mixed Nut Tart. - Bake or Break

So, here’s the thing. I’m pretty sure that this is now my favorite pie. Usually when I bake something, I get my sample of it and then move on to the next thing. Not with this.

I would be busy doing something not even baking related, and I’d suddenly just start thinking about it. There was no sharing. Sure, Quinn had his share, but no one else was allowed anywhere near this thing.

Mixed Nut Tart is perfectly sweet, gooey, and nutty! - Bake or Break

This is absolutely perfect for Thanksgiving, especially if you’re looking for something a bit off the traditional path.

If you’re a bit pie crust shy, be sure to see my Pie Crust Tutorial!

Mixed Nut Tart

Prep Time: 45 minutes

Cook Time: 60 minutes

Yield: 1 9-inch tart (8-10 servings)

Mixed Nut Tart


    For the crust:
  • 1 & 1/4 cups all-purpose flour
  • 1 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 2-3 tablespoons cold water
  • For the filling:
  • 3 large eggs, lightly beaten
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt*
  • 1 & 1/2 cups nuts (pecans, hazelnuts, almonds, cashews, etc.)


To make the crust:

Whisk together flour, sugar, and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.

Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)

Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10-15 minutes until slightly softened but still cold.

Flour work surface. Roll out dough into a circle about 1/4-inch thick.

Line the bottom of a 9-inch tart pan** with parchment paper. Press pie dough into bottom and up the sides of pan, trimming off the excess. Place tart pan on a large baking sheet.

To make the filling:

Preheat oven to 350°.

Place eggs in a large mixing bowl and beat lightly. Add butter, sugar, brown sugar, corn syrup, vanilla, and salt. Mix well. Stir in nuts.

Pour filling into pie crust in prepared pan. Leaving the tart pan on the baking sheet, bake 50-60 minutes or until center is set and crust is browned. Let cool in pan.


*If you’re using salted nuts, decrease the salt in the filling to 1/4 teaspoon.

**This will also work in a standard 9-inch pie plate.

For more on how to make a pie crust, read my Pie Crust Tutorial. You can also use a store-bought pie crust.


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  1. Cousin Tim November 15, 2012 Reply

    Bucky is coming for Thanksgiving. Wish you were, too. At least now you know you’ll be here in spirit. Mother would be so proud of you and wonder why in the world she didn’t think of this years ago. We all love mixed nuts and she gave your father a vat of cashews every Christmas. I’ll try the crust just because you took the time to do the tutorial. However, as I type this there’s a Pillsbury ad staring at me that tells me to have them in the fridge just in case. Happy Turkey!!!

  2. jennifer November 15, 2012 Reply

    Tim, there’s no shame in pre-made crusts. None. Please give Bucky our best! Happy Thanksgiving!

  3. JEP November 15, 2012 Reply

    Pecan pie is the one treat I look forward to during the holidays. I love all nuts so this will be a perfect dessert for my family’s Thanksgiving.

  4. Stephanie November 15, 2012 Reply

    oh my god that looks good!!! Pecans are delicious.. then adding the extra nuts is genius

  5. e / dig in hobart November 15, 2012 Reply

    i could imagine this with macadamas in it as well- their rich, softer texture would be delicious.

  6. Paola Avila October 30, 2014 Reply

    Wow… Another great choise for making a pie :O I am doubting now in wich one make, both sound delicious!!
    Thanks for another great recipe! 😀

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