Ingredients

2 cups all-purpose flour

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1/4 cup vegetable shortening

1/2 teaspoon salt

4 to 5 tablespoons ice water

For filling

• 4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
• 3 tablespoons unsalted butter
• 2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
• 1 1/4 teaspoons salt
• 1 teaspoon black pepper
• 1 cup crème fraîche or heavy cream
• 4 large eggs
• 1/2 teaspoon freshly grated nutmeg

• Special equipment: a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

Description

For Decades, The Restaurant Lutèce—with Chef André Soltner Behind The Stove—was The Pinnacle Of French Cuisine In New York City. Soltner's Alsace...

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