I’m a klutz. I have always been ready and willing to admit I’m a klutz. I never learned how to crawl as a kid and it took me until I was 15 months old to learn how to walk. My parents were so afraid of my lack of coordination that they enrolled me in dance lessons as soon as they could–and until probably middle school, I was STILL a wreck. Klutzy girls like me are not only bad at walking, but severely afraid of making pie crusts. I’ve always been nervous to make one, thus shamefully resorting to using premade or frozen ones since homemade ones seemed so complicated. However, Little Mommies showed me how to make pie crusts in a food processor, and I’ve been a champ ever since. Below is one of my favorite klutz-proof recipes, that actually held its weight after the last time I made it and accidentally added too little butter and too many nuts. Whooops. Anyways.
What I like most about this is that it’s not too sweet. Rico “isn’t a fan of dessert,” yet enjoyed this tart. It makes a great presentation, is easy to make, and has cream cheese in it. What more could a girl ask for?
Gently stolen from Better Homes and Gardens Magazine
- 1 ¼ Cups Flour
- 1/8 Teaspoon Salt
- 3 Ounces Cold Cream Cheese
- ¼ Cup Cold Butter
- 2-3 Tablespoons Ice Water
- 1 Tablespoon Cider Vinegar
- 1/3 Cup Butter
- 1/3 Cup Brown Sugar
- 2 Tablespoons Light Corn Syrup
- 1 ½ Cups Mixed Nuts, Salted or Unsalted
- ½ Teaspoon Vanilla
Preheat oven to 450 degrees. In bowl, stir together flour and salt. Cut in cream cheese and ¼ cup butter until pieces are pea-sized. Using a fork, stir in ice water and vinegar until all of the dough is moistened.
I did everything before this step by just pulsing the ingredients in the food processor. I win.
Gently knead dough just until a ball forms. Flatten dough into a disc.
Roll dough into a 16×6-inch rectangle. Transfer pastry to a 13-3/4×4-inch tart pan with a removable bottom. (Or roll dough into a 10-in circle and place in a 9-inch tart pan.) Press pastry into fluted sides of tart pan. Trim edges well.
Line pastry with double thickness of foil. Bake 10 minutes. Remove foil. Bake an additional 10 minutes. Cool on wire rack. Decrease oven temperature to 375 degrees.
In heavy saucepan, combine 1/3 cup butter, brown sugar, and corn syrup. Over medium heat, bring to a boil. Remove from heat and add nuts and vanilla. Pour filling into crust, spreading evenly. Place tart on cookie sheet. Bake at 375 degrees for 20 minutes.
Cool on wire rack for 15 minutes. Remove sides of pan. Cool completely. Makes 10 servings.