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LOCATION: Recipes >> Entrée Pies >> Onion Tart 03

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TARTE A L'OIGNON
(Onion Tart)

2 cups all-purpose flour
1/2 cup unsalted butter, cold, cut into bits
1 teaspoon salt
4-8 tablespoons ice water

1 pound onions, about 2 large, chopped
2 tablespoons lard
1 large egg
1/2 cup heavy cream
pinch freshly grated nutmeg

Preheat oven to 425 degrees.

In a bowl, with a pastry blender, or in a food processor, blend or
pulse together flour, butter and salt until mixture resembles meal.
Add 4 tablespoons ice water and toss or pulse until water is
incorporated. If necessary, add remaining ice water to form a
dough and form into a disk. Lightly dust dough with flour and chill,
wrapped in wax paper, for 1 hour.

On a lightly floured surface roll out dough 1/8" thick and fit into
a 9 1/2" round tart pan with a removable fluted rim. Prick bottom
of shell lightly with a fork and chill 30 minutes. Line shell with
foil and fill with weights. Bake shell in lower third of oven for
10 minutes. Remove weights and foil and bake shell until pale
golden, 5-10 minutes more. Let the shell cool in the pan on a
rack.

Reduce oven temperature to 375 degrees.

In a large heavy skillet cook onions in lard over moderately high
heat, stirring, until very soft and golden, about 15 minutes.
Transfer onions to a bowl to cool. In a small bowl, whisk together
remaining ingredients and salt and pepper to taste and whisk in
onions.

Pour filling into prepared shell and bake in middle of the oven
until filling is set and top is lightly browned, 25-30 minutes.

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