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Ingredients
- Crust:
- 1-1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 package (3 ounces) cold cream cheese, cubed
- 1/4 cup cold butter, cubed
- 2 to 3 tablespoons ice water
- FILLING:
- 1/3 cup butter, cubed
- 1/3 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1-1/2 cups mixed nuts
- 1/2 teaspoon vanilla extract
Details
Servings 10
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com
Preparation
Step 1
In a small bowl, combine flour and salt; cut in cream cheese and
butter until mixture resembles coarse crumbs. Gradually add water,
tossing with a fork until dough forms a ball.
Roll out dough into a 10-in. circle. Press onto the bottom and up the
sides of an ungreased 9-in. fluted tart pan with a removable bottom;
trim edges.
Line unpricked pastry with a double layer of heavy-duty foil. Bake at
450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on
a wire rack. Reduce heat to 400°.
For filling, in a small heavy saucepan, combine the butter, brown
sugar and corn syrup. Bring to a boil over medium heat, stirring
Directions (continued)
constantly. Remove from the heat; stir in nuts and vanilla. Spread
into crust.
Place tart pan on a baking sheet. Bake for 15-20 minutes or until
bubbly. Cool on a wire rack. Yield: 10 servings.
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