Serves: 12
Recipe by Lynmar Estate Chef David Frakes
Crust:
- 2 ½ Cup Flour
- 2 Tbsp Sugar
- 1 tsp Salt
- 1 Cup Butter (chilled and cut into pieces)
- 6 Tbsp Ice Water
Filling:
- 8oz Bacon (cut crosswise into ¼-in strips)
- 1 ½ lb Onions (chopped)
- 3 Tbsp Butter
- 3Tbsp + 2 tsp Flour
- 1 ½ Cup Milk
- 3 ea Egg Yolks
- ½ tsp Salt
- ½ tsp Black Pepper
- 1/8 tsp Nutmeg (ground)
For Crust:
- Blend flour, sugar, and salt in processor.
- Add butter and pulse until the mixture resembles coarse meal.
- Add 6 T water and process into moist clumps, adding more water if too dry.
- Gather dough into a ball, wrap it in plastic, and chill for 1 hour.
- Preheat oven to 400.
- Roll the dough out and cut it into 12 6-inch rounds.
- Transfer each round to a 4-inch tartlet pan with a removable bottom.
- Press dough onto the bottom and up the sides of the pan.
- Pierce the bottom with a fork and chill for 10 minutes.
For Filling:
- Sauté bacon in a large pot over medium heat until brown; discard all but 3 T drippings from pan.
- Add onions to bacon and sauté until tender, about 8 minutes; cool.
- Melt butter over medium heat; add flour and stir for 2 minutes; gradually whisk in milk.
- Increase heat to medium-high and boil for 1 minute, whisking constantly; remove from heat.
- Whisk yolks in a bowl and slowly whisk in hot sauce.
- Mix in onion mixture, salt, pepper and nutmeg.
- Preheat oven to 400.
- Place tartlets on a baking sheet and bake until golden brown, pressing the bottom and sides with the back of the fork if crust bubbles, about 18 minutes.
- Reduce oven temperature to 350.
- Spoon filling into tartlet and bake until brown, about 20 minutes.