Mixed Nut Tart

On baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Transfer to towel and rub to remove most of the skins. Set aside.

Sweet Pastry: In food processor, pulse together flour, sugar and salt. Pulse in butter until mixture resembles coarse meal. Stir together egg yolks, cream and vanilla; pulse into flour mixture, adding up to 2 tsp (10 mL) more cream if necessary to make dough stick together when pressed. Remove from bowl. Shape into ball; flatten into disc. Wrap in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Between floured waxed paper, roll out pastry to 11-inch (28 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to edge of pan. Using rolling pin, roll across rim to trim off excess pastry.

With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 10 minutes. Remove weights and foil; bake for 3 minutes. Transfer to baking sheet.

In bowl, whisk together eggs, brown sugar, corn syrup, vinegar, bourbon and sa< pour into baked crust. Arrange hazelnuts, walnuts and pecans over top. Bake in centre of 375°F (190°C) oven until centre jiggles slightly and edge is browned, 25 to 30 minutes. Let cool on rack.

Source : Canadian Living Magazine: October 2009