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1
In a large bowl, stir the flour and sugar together.
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2
Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal.
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3
Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball.
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4
Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks.
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5
Scrape up all the streaks of dough and pile them on top of one another to form a disc.
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6
Wrap in plastic and refrigerate for at least 2 hours or overnight.
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7
Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom.
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8
On a lightly floured surface, roll the dough into an 11 1/2-inch circle.
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9
Fit the dough into the prepared pan.
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10
Trim the excess dough to a 1-inch overhang and double the dough over itself to reinforce the sides (save the trimmings for any emergency patchwork).
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11
Refrigerate for 20 minutes.
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12
Line the tart shell with aluminum foil and weight down with dried beans or pie weights.
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13
Bake for 20 minutes.
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14
Remove the foil and bake for 5 minutes longer or until lightly browned.
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15
Patch any visible holes in the shell with the reserved dough scraps.
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16
Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny.
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17
Transfer to a rack to cool and lower the oven temperature to 325 degrees F.
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18
Spread the cashews in the partially baked shell and cover with the Cashew Filling, making sure the nuts are covered.
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19
Bake for 30 minutes or until little bubbles appear around the edges of the tart and the center looks barely set.
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20
Transfer to a rack to cool.
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21
With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate.
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22
In a large bowl, lightly beat the sugar and eggs together.
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23
Add the corn syrup, rum, and vanilla and beat just to a blend.
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24
Mix in the melted butter.
