Roll Pastry into a 13-inch round on a lightly floured surface. Fit into a 9-inch round tart pan; trim edges. Cover and freeze 1 hour.
Line prepared pastry with aluminum foil, and fill with pie weights or dried beans.
Bake at 400° for 12 minutes. Remove weights and foil; bake 14 minutes or until golden.
Whisk together sugar and next 6 ingredients in a medium sauce-pan until blended; add butter. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Cool slightly; pour into pastry shell. Place heavy-duty plastic wrap directly on surface, and chill 8 hours. Garnish, if desired.
