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1
Tart Shell: In a large bowl, stir the flour, cinnamon and sugar together.
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2
With the flat beater attachment of an electric mixer, pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
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3
Sprinkle in 3 or 4 tablespoons of the eggy water and mix it in until the dough comes together in a ball.
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4
On a lightly floured surface, take walnut-sized pieces of dough and, with the heel of your hand, smear them away from you into 6-inch streaks.
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5
Pat the dough into a disk, wrap in plastic and refrigerate for 2 hours or overnight.
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6
Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly coat a 9 1/2-inch tart pan with a removable bottom with nonstick vegetable spray.
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7
On a lightly floured surface, roll the dough into an 11 1/2-inch circle.
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8
Fit the dough into the pan.
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9
Trim the dough to a 1-inch overhang and double the dough over itself to reinforce the sides.
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10
Freeze for 30 minutes.
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11
Line the tart shell with aluminum foil and weight down with dried beans or pie weights.
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12
Bake for 15 minutes.
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13
Remove the foil and bake for 10 minutes longer or until lightly browned.
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14
Lower oven temperature to 350 degrees F. In a medium bowl, work the butter into the flour, sugar and cinnamon to make the crumb topping.
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15
You may start with an electric mixer but finish by rubbing and pinching it with your fingers until it looks mealy and lumpy.
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16
In another medium bowl, mix together the molasses, corn syrup, eggs, and vanilla.
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17
Stir the baking soda into the boiling water, then mix it into the rest of the filling.
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18
Pour it into the shell, filling up to 1/4-inch from the top of the crust.
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19
Sprinkle on the crumb topping, taking care not to overfill the shell.
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20
Bake for 30 minutes until set on a rack in the middle of the oven.
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21
Mix the confectioners' sugar, the ground cinnamon and the arbol chile.
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22
Let cool and sprinkle with the sugar/cinnamon/chile mixture.
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23
Serve with plenty of whipped cream.
