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1
Preheat the oven to 350F.
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2
Line a tart pan with the pate sucree, according to page 196.
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3
Prick the bottom with a fork, and line it with a few coffee filters opened out, or a piece of parchment paper.
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4
Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set.
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5
Take the tart out of the oven, and gently lift out the paper and beans.
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6
Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown.
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7
Set aside on a rack to cool completely.
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8
Make a vertical slit in each date, and carefully remove the pit.
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9
Use your fingers to press the dates back into their natural shape.
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10
Place the dates, slit side down, in concentric circles in the tart shell, leaving 1/2 inch between each.
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11
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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12
To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter.
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13
Heat a medium saute pan over medium heat for 1 minute.
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14
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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15
Discard the vanilla pod.
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16
Whisk the eggs and 2/3 cup sugar together in a bowl.
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17
Whisk in the flour and salt, and stir in the warm butter to incorporate.
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18
Pour the batter over the dates in the tart shell.
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19
Sprinkle the top with the remaining tablespoon sugar.
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20
Bake 30 minutes, until the filling puffs up, browns, and is set.
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21
Cool the tart at least 20 minutes, then cut the tart into wedges and serve with scoops of vanilla ice cream.
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22
This tart is equally delicious served warm or cold.
