Pecan Tart

MAKES 1 (9-INCH) TART

Ingredients

Make tart shell: In the bowl of a food processor, combine flour, 2 Tbsp sugar, and 1/2 tsp salt. Add butter. Pulse. Add egg yolk and just enough ice water for dough to hold together when squeezed. Form into a disk, wrap in plastic, and chill for 30 minutes. Form into a metal tart pan. Trim excess. Brush with egg white. Freeze until ready to fill.
Adjust oven rack to center position. Preheat oven to 350°F.
Break eggs into a large bowl. Whisk to blend. Whisk in sugar, corn syrup, butter, and vanilla. Stir in pecans. Pour filling into chilled crust.
Bake on center rack in oven until filling is just set, 35 to 45 minutes. Shield edges of crust with foil during baking to prevent over browning, if needed.
Remove tart from oven and cool on wire rack.
To serve, cut into wedges and serve with ice cream or whipped cream, as desired.

Pie can be made 1 day ahead, cooled, and refrigerated. Reheat in a 375°F oven for a few minutes to re-crisp crust.