Mary Bergin's Browned Butter Toffee Tart
Author/Submitted by: Butter - Website
Pies & Pastries
chocolate covered toffee,
Pate Sucree (Sweet Pastry Crust)
(1 stick) in pieces
Make Pate Sucree. Place flour, sugar and butter in food processor fitted with steel blade. Process until mixture resembles fine meal. In a small bowl, whisk together egg yolk and water. Add to butter mixture. Process until dough just holds together. If dough appears dry, add a little more water. (To mix by hand, combine dry ingredients in medium bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal. Add liquid ingredients with fork and stir until dough leaves sides of bowl.) Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour. On lightly floured board, roll out pastry to an 11-inch circle. Transfer dough to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30 minutes. Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch skillet heat the butter over medium heat. Continue cooking until butter has turned a golden brown color, stirring occasionally. Be careful that butter does not burn. Whisk butter and vanilla into egg mixture until smooth. Place tart shell on baking sheet. Pour in filling and spread evenly. Sprinkle with chopped toffee. Bake until top is deep golden brown and firm to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at room temperature.
Yield: 8 to 10, 9-inch tarts, Serving: 1 tart. Per tart: 530 caloires, 33 g. fat,