Nut Tart

FOR THE PASTRY: Preheat oven to 350 degrees F. Place the flour, butter and sugar in a food processor and process to a coarse meal. Add the egg and 1 tablespoon of the water and pulse until the mixture comes together. It may be necessary to add more water, a little at a time, until the mixture comes together. Remove and wrap in plastic wrap. Refrigerate for 30 minutes.

Roll out the pastry and line a 9-inch, 2-inch deep tart pan. Cover with parchment or waxed (greaseproof) paper and sprinkle with baking weights, dried beans or rice. Bake for 15 minutes.

FOR THE FILLING: Combine the eggs, brown sugar, syrup and melted butter in a bowl. Mix until combined and then stir in the nuts.

Remove the pastry from the oven and remove the weights and paper. Brush the pastry with beaten egg white and pour the filling into the tart shell. Return to the oven and bake for 40-45 minutes, until the filling just wobbles when shaken. Remove from the oven and allow to cool before serving.