Recipe from 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love by Jill Silverman Hough (Wiley, 2011)This tart is a stunner, with sweetness from caramelized onions and apple, warm spice from nutmeg, and a creamy custard filling holding it all together.
Serves 6 to 8
- 4 tablespoons (½ stick) unsalted butter
- 2 onions (about 1 pound), halved lengthwise and thinly sliced
- 2 teaspoons coarse kosher salt
- ½ teaspoon freshly ground black pepper
- Pastry dough for one 11-inch tart or 9-inch deep-dish pie, homemade or store-bought
- 3 large eggs
- 1 cup heavy whipping cream
- 1½ teaspoons ground nutmeg, preferably freshly grated
- 1 sweet-tart baking apple, such as McIntosh or Jonathan
Special equipment: 11-inch fluted tart pan (1 1/8 inches deep) with a removable bottom
In a large skillet over medium heat, melt the butter. Add the onions, salt, and pepper and cook, stirring occasionally, until soft, about 5 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onions are pale gold, about 20 minutes. Set aside to cool. (You can prepare the onions in advance, storing them covered in the refrigerator for up to 3 days or in the freezer for several months. Return them to room temperature before proceeding.)
On a lightly floured surface, roll out the dough to a 14-inch circle. Fit the dough into an 11-inch fluted tart pan (1 1/8 inches deep) with a removable bottom. Trim the excess to a ½-inch overhang, then fold the overhang back into the pan to reinforce the fluted edge. Using a fork, pierce the bottom of the pastry all over. Refrigerate for 30 minutes. (You can refrigerate the pastry, covered, for up to a day.)
Preheat the oven to 400°F.
Place the chilled tart shell on a rimmed baking sheet and line the shell with foil and pie weights. Bake until the pastry is set and pale gold along the rim, 15 to 20 minutes. Carefully remove the foil and weights and continue baking until the shell is golden all over, 10 to 15 minutes.
Meanwhile, in a medium bowl, whisk together the eggs, cream, and nutmeg. Stir in the onions. Peel, core, and thinly slice the apple.
Remove the shell from the oven (leave the oven on). Pour the egg mixture into the shell and arrange the apple slices decoratively on top. Press on the apples to slightly submerge them. Bake until the top is lightly browned, the apples are tender, and the center is set, 25 to 35 minutes. Let the tart stand for 10 minutes before slicing and serving.