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1
Pate Sucree: Place flour, sugar and butter in food processor fittedwith steel blade.
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2
Process until mixture resembles fine meal.
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3
In a small bowl, whisk together egg yolk and water.
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4
Add to butter mixture.
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5
Process until dough just holds together.
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6
If dough appears dry, add a little morewater.
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7
(To mix by hand, combine dry ingredients in medium bowl.
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8
Using a pastry blender or two table knives, cut in butter until mixture resemblescoarse meal.
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9
Add liquid ingredients with fork and stir until dough leavessides of bowl.)
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10
Flatten dough into a circle.
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11
Wrap in plastic wrap.
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12
Refrigerate 1 hour.
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13
On lightly floured board, roll out pastry to an 11-inch circle.
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14
Transfer dough to a 9 or 9 1/2-inch tart pan.
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15
Trim edges and refrigerate 30 minutes.
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16
Heat oven to 350F.
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17
Make Brown Butter Filling.
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18
In a medium mixing bowl, whisk together eggs and sugar, then whisk into flour.
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19
In a 10-inch skillet heat the butter over medium heat.
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20
Continue cooking until butter has turned a golden brown color, stirring occasionally.
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21
Be careful that butter does not burn.
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22
Whisk butter and vanilla into egg mixture until smooth.
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23
Place tart shell on baking sheet.
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24
Pour in filling and spread evenly.
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25
Sprinkle with chopped toffee.
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26
Bake until top is deep golden brown and firm to touch, 30 minutes.
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27
Cool on wire rack.
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28
Serve slightly warm or at room temperature.
