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1
Make the pate sucree: Whisk the cream and egg yolk together in a small bowl.
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2
In a stand mixer fitted with a dough hook, combine the flour, sugar, salt and butter on medium speed until you have a coarse meal.
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3
(Or use a food processor and pulse until you have a coarse meal.)
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4
Gradually add the cream and yolk and mix until just combined.
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5
Do not overwork the dough.
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6
Transfer to a large work surface and bring it together with your hands to incorporate completely.
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7
Shape it into a 1-inch disc and put in the refrigerator for 5 to 10 minutes to firm up a little.
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8
Place it on a lightly floured work surface, sprinkle a little flour over the dough and roll it out into a 1/4-inch-thick circle, flouring as necessary.
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9
Starting at one side, roll and wrap the dough around the rolling pin to pick it up.
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10
Unroll the dough over a 10-inch tart pan.
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11
Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers.
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12
To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice, clean edge.
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13
Chill for 1 hour.
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14
Preheat the oven to 350 degrees.
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15
Prick the bottom of the dough with a fork and line the tart shell with a few coffee filters opened out, or with a piece of parchment paper.
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16
Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set.
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17
Take the tart out of the oven and gently lift out the paper and beans.
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18
Return to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown.
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19
Set aside on a rack to cool completely.
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20
Make a vertical slit in each date and carefully remove the pit.
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21
Use your fingers to press the dates back into their natural shape.
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22
Place the dates, slit side down, in concentric circles in the tart shell, leaving 1/2 inch between each date.
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23
Slice the vanilla bean in half lengthwise and use a paring knife to scrape the seeds and pulp onto the butter.
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24
To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter.
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25
Heat a medium saute pan over medium heat for 1 minute.
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26
Add the vanilla-streaked butter and the vanilla pod to the pan and cook 6 to 8 minutes, until the butter browns and smells nutty.
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27
Discard the vanilla pod.
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28
Whisk the eggs and 2/3 cup sugar together in a bowl.
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29
Whisk in the flour and salt and stir in the warm butter to incorporate.
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30
Pour the batter over the dates in the tart shell.
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31
Sprinkle the top with the remaining tablespoon sugar.
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32
Bake 30 minutes, until the filling puffs up, browns and is set.
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33
Cool the tart at least 20 minutes, then cut into wedges and serve with scoops of vanilla ice cream.
