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1
Combine flour, sugar and salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Blend in enough water by tablespoons to form moist clumps.
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4
Gather dough into ball.
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5
Flatten into disk.
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6
Wrap in plastic and refrigerate until firm enough to roll, about 30 minutes.
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7
Preheat oven to 400F.
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8
Roll out dough on lightly floured surface to 12-inch round.
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9
Transfer to 9-inch-diameter tart pan with removable bottom.
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10
trim overhang to 1/2 inch (reserve dough scraps).
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11
Fold overhang in; press dough firmly to create double-thick sides.
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12
Freeze crust 10 minutes.
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13
Line crust with foil.
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14
Fill crust with dried beans or pie weights.
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15
Bake until crust sets, about 25 minutes.
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16
Remove foil and beans and bake crust until golden brown, about 10 minutes.
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17
Transfer crust to rack and cool completely.
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18
Gently cover any cracks in crust with small bits of reserved dough and press lightly to smooth.
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19
(Can be prepared 6 hours ahead.
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20
Let stand at room temperature.)
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21
Preheat oven to 400F.
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22
Mix sugar and cornstarch in medium bowl.
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23
Add 3 eggs, whipping cream and dessert wine and whisk until filling is well blended.
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24
Place crust on baking sheet.
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25
Pour filling into crust.
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26
Bake until filling sets and top browns, about 20 minutes.
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27
Transfer tart to rack and cool 15 minutes.
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28
Remove tart pan sides.
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29
Transfer tart to platter.
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30
Serve tart warm.
