- 1/3 cup heavy whipping cream
- 1 large egg beaten to blend with 1 teaspoon water (for glaze) t
Butter 9-inch-diameter springform pan. Roll out dough on lightly floured surface to 11-inch round. Line prepared pan with dough, covering bottom and folding dough sides over to form 3/4- to 1-inch-high standing edge all around. Cover pan with plastic wrap; let dough rise in warm draft-free area until light and puffy, 30 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Using floured fingertips, press bottom of dough to flatten. Sprinkle 1 generous teaspoon sugar evenly over. Whisk cream and 1 egg in small bowl to blend. Pour custard into crust. Sprinkle remaining sugar, 1 teaspoon at a time, over custard. Brush edges of crust with glaze. t
Bake tart until crust is puffed and golden brown and custard is set in center, about 30 minutes. If crust is brown but custard is not yet set, drape foil loosely over pan and bake until custard sets, about 5 minutes longer. t
Cool tart in pan on rack 5 minutes. Cut around pan sides; remove pan sides. Serve tart warm or at room temperature.