Caramel Nut Tart - flour

Method

• Preheat oven to 450F.
• Prepare Pastry for Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
• Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size.
• Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork.
• Push moistened dough to the side of the bowl.
• Repeat moistening flour mixture, using 1 tablespoon water at a time until all the flour mixture is moistened (about 4 to 5 tablespoons cold water).
• Form pastry into a ball.
• On a lightly floured surface, roll dough into a circle about 12 inches in diameter.
• Wrap pastry circle around the rolling pin to transfer it; unroll circle into a 9-inch pie plate.
• Ease into pie plate without stretching it.
• Trim pastry to 1/2 inch beyond edges of pie plate.
• Fold under extra pastry.
• Crimp edges as desired.
• Prick pastry with a fork.
• Line pastry with a double thickness of foil.
• Bake in the preheated oven for 8 minutes.
• Remove foil.
• Bake for 5 to 6 minutes more or until golden.
• Cool on a wire rack.
• Reduce oven temperature to 375F.
• In a heavy 1-quart saucepan combine butter, brown sugar, and corn syrup.
• Bring to boiling over medium heat, stirring frequently.
• Remove from heat.
• Stir in nuts and vanilla.
• Pour filling into cooled crust, spreading evenly.
• Place tart pan on a baking sheet.
• Bake in the 375F oven for 20 minutes.
• Cool on a wire rack for 15 minutes.
• Remove sides of pan.
• Cool completely.
• If desired, serve with sweetened whipped cream.