Recipe

Make Crust

1. Preheat oven to 350°F. Butter 14″ x 41⁄2″ rectangular tart pan with removable bottom (or a 9″ round tart pan with removable bottom).
2. In stand mixer fitted with paddle attachment, combine butter, sugar and egg. Beat just until blended. Add flour and salt, and beat until moist clumps form. Gather dough into ball.
3. On lightly floured surface, roll out dough into rectangle (or circle) large enough to fit tart pan with very slight overhang. Gently lift dough into tart pan and press pastry onto bottom and up sides (but not into creases) of pan. With sharp knife, cut excess pastry from top of tart pan. Press pastry into creases of pan.
4. Place tart pan on baking sheet. Line tart shell with foil or parchment paper, leaving a 1″ overhang, and fill with pie weights or dried beans. Bake until edges are just beginning to turn golden all over, 15 to 20 minutes. Transfer to rack and let cool completely, then remove parchment paper and pie weights.

Make Filling

1. Melt butter in small saucepan over medium-high heat. Remove from heat.
2. In medium bowl, stir together brown sugar, corn syrup, salt and vanilla. Whisk in eggs, then whisk in melted butter. Fold in nuts. Place tart pan on baking sheet and pour filling into tart shell.

Bake Tart

1. Bake tart, rotating pan halfway through, until filling is set around edges and jiggles slightly in centre when nudged, about 1 hour. Loosely place tent of foil over tart if crust gets too dark. Transfer to rack to cool completely. Remove sides and dust with icing sugar just before serving. The tart can be stored, covered, in refrigerator for up to 3 days.