Buttery Caramel Nut Tart

Instructions

1. 1

   In a small bowl, combine the flour and salt. Cut in the cold cream cheese and butter until the mixture resembles coarse crumbs. Gradually add the ice water, tossing with a fork until the dough forms a ball.

2. 2

   Roll out the dough into a 10-inch circle and press it into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Trim the edges.

3. 3

   Line the unbaked crust with a double layer of heavy-duty foil and bake at 450°F for 8 minutes. Remove the foil and bake for 5 minutes longer. Cool the crust on a wire rack. Reduce the oven temperature to 400°F.

4. 4

   For the filling, in a small heavy saucepan, combine the butter, brown sugar, and corn syrup. Bring the mixture to a boil over medium heat, stirring constantly. Remove from the heat and stir in the nuts and vanilla. Spread the filling into the prepared crust.

5. 5

   Place the tart pan on a baking sheet and bake until the filling is bubbly, about 15-20 minutes. Cool the tart on a wire rack.