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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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VIDALIA ONION TART This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cannon Estate in Addison, Texas in 1990. This is tried and true and so delicious. We love it. Ingredients:
1 cup all purpose flour |
1 large egg beaten |
2 cups peach juice |
2 tablespoons butter |
1/8 teaspoon salt |
1 star anise cracked |
1 stick unsalted butter cut into small pieces |
filling |
2 tablespoons unsalted butter |
1/4 cup bacon diced |
4 cups vidalia onions sliced thin |
1-1/4 cup heavy cream |
1/2 teaspoon freshly ground nutmeg |
1 cup whole milk |
4 large eggs |
2 tablespoons calvados |
2 tablespoons finely chopped parsley |
1/2 teaspoon salt |
1 teaspoon freshly ground pepper |
Directions:
1. Combine flour and salt in a large bowl then work butter in with fingers to a coarse meal.
2. Add water and egg stirring with a fork until mixture forms dough.
3. Pat into a cylinder shape then cover with plastic wrap and chill at least one hour.
4. Roll out dough into a 9” pie pan then prick shell with a fork and place a piece of foil in pie pan.
5. Fill it with some dried beans and bake in a preheated 400 degree oven for 25 minutes.
6. Remove from oven and cool on a wire rack.
7. In a nonstick pan melt butter over medium heat then add bacon and cook until crisp.
8. Add onions and sauté until softened then remove from heat and allow to cool.
9. Preheat oven to 400.
10. In large bowel whisk cream, milk, eggs and calvados.
11. Add onion mixture and chopped parsley stems then season with salt, pepper and nutmeg.
12. Pour mixture into tart shell then place tart in oven and reduce heat to 350 and bake 30 minutes.
13. Turn oven off and leave tart in the oven for 20 more minutes then cut and serve.
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