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1
In a medium bowl, beat the butter and sugar until light and creamy.
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2
Beat in the egg and vanilla.
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3
Stir in the flour just until combined.
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4
Shape the dough into a ball and cut it in half.
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5
Flatten each piece into a 6-inch disk and wrap separately in plastic wrap.
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6
Refrigerate one half until chilled, for at least 1 hour or overnight; reserve the other half in the freezer for up to 1 month for future use.
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7
On a lightly floured sheet of parchment paper, roll out the chilled dough to a 13-inch round; if the pastry becomes too soft, slide the paper onto a cookie sheet and refrigerate for 10 minutes.
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8
Invert the pastry onto an 11-inch tart pan with a removable bottom and peel off the paper.
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9
Press the pastry into the pan and trim the edges.
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10
Refrigerate the pastry for 30 minutes.
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11
Preheat the oven to 350.
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12
Line the tart shell with a large piece of foil and fill it with pie weights, dried beans, or rice.
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13
Bake the pastry on the bottom rack of the oven for 15 minutes.
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14
Remove the foil and weights and bake for about 15 minutes longer, or until the pastry is golden.
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15
Let the pastry cool in the tart pan.
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16
Leave the oven on.
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17
Spread the hazelnuts on a baking sheet and toast for about 15 minutes, or until the skins are blistered.
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18
Rub the nuts together in a towel to remove as much of the skin as possible.
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19
Let the nuts cool, then coarsely chop them.
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20
In a small saucepan, cook the butter over moderate heat until browned, about 1 minute.
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21
In a medium bowl, whisk together the eggs, egg yolk and sugar until light and fluffy.
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22
Whisk in the corn syrup, vinegar, browned butter, vanilla, and salt and stir in the hazelnuts.
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23
Pour the filling into the prebaked tart shell, spreading it evenly.
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24
Bake on the bottom rack of the oven for about 30 minutes, or until the filling is set.
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25
Let cool for at least 1 hour or up to 8 hours.
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26
Serve the tart warm or at room temperature with whipped cream.
