Recipe - Mary Bergins Browned Butter Toffee Tart

2 Eggs
Three fourths cup Granulated sugar
6 tablespoon Allpurpose flour
One half cup (1 stick) butter
1 One half teaspoon Vanilla
Three fourths cup Chocolate covered toffee;
chopped
Pate Sucree (Sweet Pastry
Crust)
1 One fourth cup Allpurpose flour
2 tablespoon Granulated sugar
One half cup (1 stick) cold butter; in
pieces
1 Egg yolk
2 tablespoon 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 11inch
circle. Transfer dough to a 9 or 9 1/2inch 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 10inch 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.
NOTES : Yield: 8 to 10, 9inch tarts, Serving: 1 tart. Per tart: 530
caloires, 33 g. fat,