Rustic Onion Tart
2 10-inch tarts
Crust
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup butter, chilled and cut into 1/2 inch pieces
1/2 cup Crisco, chilled and cut into 1/2 inch pieces
Mix dry ingredients together and place in processor, drop in pieces of chilled butter and Crisco and pulse after each addition until evenly distributed but still in visible large pieces; add ice water all at once and process only until dough comes together. Divide dough into two disks and refrigerate for 2 hours. Remove and roll into 11 inch rounds and form into 2 10-inch tart pans. Bake in 400 degree oven for 5 minutes. Remove and cool.
Filling
5 pounds sweet onions, thinly sliced (I use processor)
8 tablespoons butter
1 cup whipping cream
4 egg yolks
Salt and pepper
Cook sliced onions in butter over low heat, stirring often, 30 minutes or until tender but not brown. Combine cream, egg yolks, salt and pepper; fold in cooked onions and butter. Pour into prepared tart crusts and bake at 350 for 25 minutes until golden and custard is set.
These may be made as individual tarts dividing dough into 8 sections and chill. Roll out each section into a 5 1/2 inch circle, place on a baking sheet, place 2 tablespoons onions in the center, loosely fold crust up over the onions to form a rustic edge and spoon 2 tablespoons of custard over onions; repeat until all dough is used up.