Caramel Nut Tart
¾ cup unsifted all-purpose flour
1/3 cup confectioners’ sugar
½ tsp salt
½ cup cold butter, cut in large pieces
2 egg yolks
¾ cup butterscotch caramel topping
1/3 cup heavy cream
1 egg, slightly beaten
1 tsp vanilla extract
In large bowl of A Black & Decker food processor, combine 1 cup nuts, flour, confectioners’ sugar, salt and butter. Using pulse, process until mixture resembles coarse crumbs. Add egg yolks and process to blend. Press against sides and bottom of ungreased 9-inch tart pan with removable bottom. Refrigerate for at least 30 minutes.
Bake in preheated Oven at 350º F for 20 minutes, until edges begin to lightly brown. Remove from oven and place on rack.
Meanwhile, coarsely chop remaining 1 cup nut mixture. In medium bowl, combine caramel topping, heavy cream, egg and vanilla. Blend well. Stir in nuts and spoon into prepared tart shell. Bake 25 minutes longer or until knife inserted into center comes out clean.
Cool on wire rack.
Serve warm with vanilla or cinnamon ice cream.
Makes 8 servings.
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