Caramel Nut Tart

• 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
• 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

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 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400u0b0.
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
6. . Bake for 15-20 minutes or until bubbly. Cool on a wire rack.

flour, salt, cold cream cheese, cold butter, water, butter, brown sugar, light corn syrup, mixed nuts, vanilla

Taken from www.tasteofhome.com/recipes/caramel-nut-tart/ (may not work)