• 1/4  cup  butter, cold
• 1  (3-ounce) package  cream cheese, cold
• 2  cups  all-purpose flour
• 3  tablespoons  ice water

• 1  cup  firmly packed brown sugar
• 1  cup  light corn syrup
• 1/4  cup  butter, melted
• 3    eggs
• 3  tablespoons  orange-flavored liqueur or orange juice
• 1  tablespoon  grated orange zest
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 2  cups  pecan halves

1.

In the work bowl of a food processor, combine cold butter and cream cheese; process until combined. Add flour, and pulse until mixture resembles coarse crumbs. With processor running, add ice water through food chute, 1 tablespoon at a time, until mixture forms a ball.

2.

Flatten dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3.

Preheat oven to 350 degrees F.

4.

On a lightly floured surface, roll out dough into a 14-inch circle. Press into a 10-inch deep-dish tart pan with a removable bottom, trimming pastry to edge of pan. Cover bottom of pastry with pie weights.

5.

Bake for 8 minutes. Let cool slightly; remove pie weights and set aside.

6.

In a large bowl, combine brown sugar and corn syrup. Whisk in melted butter and eggs until well combined. Whisk in orange liqueur or orange juice, orange zest, vanilla, and salt. Stir in pecans. Pour mixture into crust.

7.

Bake for 45 minutes, or until set. Let cool slightly before cutting.