BAKING
Caramelized Alsacian Tart
Eric Howard, 1997
Portrait of Walter, 1995.
CARAMELIZED ALSACIAN TART
This is the tart that I made while on my trip to San Francisco and everyone absolutely loved it. The onions are cooked twice, first in butter and then in chicken stock for a good two hours, resulting in onions so tender and so flavorful, you will love this tart even if you don’t care for onions. The crispy bacon adds a salty, apple-smoked dimension and the crust is flaky, buttery and effusively light.
Leave it on the counter overnight if there is anything left over and try it for breakfast; your eyes will roll into the back of your head.
For this and other mouthwatering Blackbird Bakery Desserts, please pre-order your book now!
Barnes and Noble
Book People
Chronicle Books
September 10th, 2008 — 1:47 pm
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