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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. Ingredients:
1-1/4 cups king arthur unbleached 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 |
Directions:
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.
2. 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.
3. 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°.
4. 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.
5. 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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