The trademark of this tart is its very dark, almost blackened, top, which
comes from being baked in a wood-burning oven. If your tart does not bake
as dark as it should, a second or two under the broiler will improve its
appearance.
1. Preheat oven to 325 degrees and set a rack in the lowest level.
2. For the dough, place dry ingredients in food processor and pulse
to mix. Add butter and pulse about 20 times until mixture is powdery.
Add eggs and continue to pulse until dough forms a ball. Roll out the
dough and line the pan. In rolling, keep the dough as close as possible
to the size of the pan to avoid trimming away too much. The dough should
be about 1/4-inch thick.
3. For the filling, whisk sugar and flour together in a mixing bowl,
then whisk in eggs, 2 at a time. Whisk in remaining ingredients one at
a time.
4. Pour filling into prepared crust and bake until the filling is set
and the crust is golden, about 1 hour. Cool in pan and refrigerate covered.
5. To unmold, warm bottom of pan and invert tart onto a plate or cardboard.
Remove pan and replace pan with another plate or cardboard. Reverse again.
Serve very cold.
