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1
For crust: Blend flour, sugar, and salt in processor.
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2
Add in butter and cut in using on/off turns till mix resembles coarse meal.
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3
Add in 6 Tbsp.
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4
water and process using on/off turns till mix forms moist clumps, adding more water by teaspoonfuls if dry.
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5
Gather dough into ball.
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6
Shape into log.
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7
Wrap in plastic and refrigerate1 hour.
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8
Preheat oven to 400 degrees.
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9
Cut dough crosswise into 12 equal slices.
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10
Roll out each slice on lightly floured surface to 6-inch round.
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11
Transfer each round to 4-inch-diameter tartlet pan with removable bottom.
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12
Press dough onto bottom and up sides of pan.
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13
Trim off excess dough.
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14
Pierce bottom with fork.
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15
Chill 10 min.
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16
(Can be made 1 day ahead.
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17
Cover and chill.)
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18
For filling: Saute/fry bacon in large pot over medium heat till brown, about 9 min.
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19
Throw away all but 3 Tbsp.
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20
drippings from bacon.
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21
Add in onions to bacon and saute/fry till tender, about 8 min.
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22
Cold.
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23
Heat butter in heavy medium saucepan over medium heat.
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24
Add in flour and stir 2 min (don't brown).
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25
Gradually whisk in lowfat milk.
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26
Increase heat to medium-high and boil 1 minute, whisking constantly.
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27
Remove from heat.
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28
Whisk yolks in medium bowl to blend.
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29
Gradually whisk in warm sauce.
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30
Fold in onion mix, salt, pepper and nutmeg.
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31
(Filling can be made 1 day ahead.
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32
Cold slightly, then cover and chill.)
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33
Preheat oven to 400 degrees.
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34
Place tartlets on baking sheet and bake till golden, pressing bottom and sides with back of fork if crust bubbles, about 18 min.
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35
Cold slightly.
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36
Reduce oven temperature to 350 degrees.
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37
Spoon filling (about 1/4 c.) into each tartlet.
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38
Bake till tops begin to brown, about 20 min.
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39
Transfer tartlets to racks and cold slightly.
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40
Remove from pans.
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41
Sprinkle with parsley and serve.
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42
This recipe yields 12 tartlets.
