Ingredients
1-1/4 cups all-purpose flour1/8 teaspoon salt1 package (3 ounces) cold cream cheese, cubed1/4 cup cold butter, cubed2 to 3 tablespoons ice waterFILLING:1/3 cup butter, cubed1/3 cup packed brown sugar2 tablespoons light corn syrup1-1/2 cups mixed nuts1/2 teaspoon vanilla extract
Preparation
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 crust 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 constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust.
Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
