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1
Set oven to 375 degrees (bottom oven rack).
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2
Prepare a deep-dish 9-inch glass pie plate or a 8.5-inch tart pan with removable bottom.
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3
In a food processor pulse the flour, walnuts, brown sugar and salt to combine.
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4
Add in COLD butter cubes and pulse until coarse crumbs form.
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5
In a small bowl or cup whisk together the egg yolk and cold water.
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6
With the machine running add in the egg/water mixture to the flour mixture and blend for 10 seconds.
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7
Press the dough into the pie plate or tart pan with removable bottom; chill for 15 minutes.
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8
For the filling; in a small bowl combine dark brown sugar with cornstarch.
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9
In a large bowl beat eggs until pale and fluffy (about 5 minutes).
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10
Add in the sugar/cornstarch mixture, corn syrup, butter and vanilla; beat well to combine.
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11
Sprinkle the 1-1/2 cups chopped walnuts over the bottom of the chilled crust.
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12
Spoon the filling mixture evenly over the top.
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13
Place a sheet of heavy-duty foil on the lower oven rack, then place the tart on the foil.
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14
Bake for 55-60 minutes or until crust is golden and the center is slightly jiggly.
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15
Cool before slicing.
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16
*NOTE* Spoon any liquid that seeps from the tart over each slice when served.
