April 4, 2014

From 100 Perfect Pairings by Jill Silverman Hough

Serves 6 to 8


4 tbsp unsalted butter
2 onions (about 500gms), halved lengthwise and thinly sliced
2 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
Pastry dough for one 28cm tart or 22cm deep-dish pie
3 large eggs
1 cup heavy whipping cream
1  1/2 tsp 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


1.In large skillet over medium heat, melt butter. Add onions, salt and pepper, stirring occasionally until soft, about 5 minutes. Reduce heat to very low, stirring occasionally, until onions are pale gold, about 20 mins. Set aside to cool.
2.On a lightly floured surface, roll out dough to a 14-inch circle. Fit dough into an 11-inch fluted pan with removable bottom. Trim excess to a 1 1/2cm overhang, then fold it back into pan to reinforce fluted edge. Using a fork, pierce bottom of pastry all over. Refrigerate for 30 minutes.
3.Preheat oven to 200C.
4.Place chilled shell on rimmed baking sheet and line shell with foil and pie weights. Bake until pastry is set and pale gold along the rim, 15 to 20 mins. Carefully remove foil and weights and continue baking until shell is golden all over, 10 to 15 mins.
5.Meanwhile, in medium bowl, whisk together eggs, cream and nutmeg. Stir in onions. Peel, core and thinly slice apple.
6.Remove shell from oven, pour egg mixture in, and arrange apple slices decoratively on top. Press apples to slightly submerge them. Bake until top is lightly browned, 25 to 35 mins. Let stand for 10 mins before slicing and serving.



Le Vin:

Tesco Finest, Sancerre AOC, Loire, France, (Sauvignon Blanc), Claude Fournier for Tesco, 2010, MYR80
(While a Sancerre is just the best accompaniment to this fantastic tart, a fresher vintage would have totally completed the taste).

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