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1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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2
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
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3
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again.
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4
(Do not overwork mixture, or pastry will be tough.)
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5
Turn out mixture onto a lightly floured surface and divide into 6 equal portions.
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6
With heel of your hand, smear each portion once or twice in a forward motion.
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7
Gather dough together with pastry scraper and press into a ball, then flatten into a disk.
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8
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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9
Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan.
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10
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge.
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11
Lightly prick bottom with a fork and chill until firm, about 30 minutes.
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12
Put oven rack in middle position and preheat oven to 400F.
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13
Line chilled shell with foil and fill with pie weights.
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14
Bake until pastry is set and pale golden along rim, 15 to 20 minutes.
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15
Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more.
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16
Transfer shell to a rack.
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17
(Leave oven on.)
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18
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes.
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19
Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat.
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20
Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes.
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21
Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes.
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22
Stir in bacon, then remove from heat and cool 10 minutes.
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23
Whisk together creme fraiche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
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24
Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes.
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25
Serve warm or at room temperature.
