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1
Make pastry shell: Blend flour, butter, shortening and salt until mixture resembles coarse meal; stir in 1/3 cup ice water and form dough into a ball.
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2
Flatten ball slightly, dust with flour and chill it, wrapped in plastic wrap, for 30 minutes.
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3
Roll our 1/8 inch thick on a lightly-floured work surface.
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4
Fit into an 11 inch tart pan with a removable rim and trim the edge.
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5
Prick shell all over with a fork and chill for 30 minutes.
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6
Line with foil and fill with pie weights or dry beans.
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7
Bake shell on a baking sheet in the lower-third of preheated 400F oven for 10 minutes.
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8
Remove beans and foil and bake 5 minutes longer.
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9
Remove from oven.
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10
Maintain oven temperature.
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11
For filling: Cook bacon over moderate heat, stirring, until golden and transfer to paper towels to drain.
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12
Pour off fat and cook onions in butter with salt and pepper over moderate heat, stirring occasionally, until they are soft.
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13
Add flour and cook mixture, stirring, for 1 minute.
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14
Stir in cream and bacon, bring just to simmer, remove from heat and cool 10 minutes.
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15
Add eggs in a stream, stirring quickly so they don't curdle, and season with nutmeg and salt and pepper.
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16
Pour into prepared pastry shell and bake on baking sheet for 35-40 minutes, or until top is golden-brown.
