Mary Bergin's Browned Butter Toffee Tart

• 2 eggs
• 3/4 cup granulated sugar
• 6 tbsp. all-purpose flour
• 1/2 cup butter
• 1-1/2 tsp. vanilla
• 3/4 cup chocolate covered toffee, chopped
• 1-1/4 cup all-purpose flour
• 2 tbsp. granulated sugar
• 1/2 cup cold butter, cut in pieces
• 1 egg yolk
• 2 tbsp. water

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

eggs, sugar, allpurpose flour, butter, vanilla, chocolate covered toffee, flour, sugar, cold butter, egg yolk, water

Taken from www.foodgeeks.com/recipes/2552 (may not work)