*  Exported from  MasterCook  *
                  Mary Bergin’s Browned Butter Toffee Tart
 Recipe By     : Butter - Website
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    eggs
      3/4  cup           granulated sugar
    6      tablespoons   all-purpose flour
      1/2  cup           (1 stick) butter
    1 1/2  teaspoons     vanilla
      3/4  cup           chocolate covered toffee -- chopped
                         Pate Sucree (Sweet Pastry Crust)
    1 1/4  cups          all-purpose flour
    2      tablespoons   granulated sugar
      1/2  cup           (1 stick) cold butter -- in pieces
    1                    egg yolk
    2      tablespoons   water
 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
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 NOTES : Yield: 8 to 10, 9-inch tarts, Serving: 1 tart. Per tart: 530
 caloires, 33 g. fat,