All-purpose flour, for dusting
- pie dough (home made or bought) - see www.marthastewart.com for tart dough recipes
10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
On a lightly floured work surface, roll out dough to 1/4 inch
thick. Cut out a 13-inch circle from dough. Press dough onto bottom and
up sides of an 11-inch tart pan with a removable bottom; trim dough
flush with top edge of pan. Prick bottom all over with a fork. Transfer
to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat
oven to 400 degrees.
Line tart shell with parchment paper, and fill with pie
weights or dried beans. Bake until dough starts to feel firm on the
edges, about 20 minutes. Remove parchment and weights; continue baking
until crust is pale golden brown, about 10 minutes. Let cool completely
on a wire rack. Leave oven on.
Cook bacon in a large skillet over medium heat until browned,
about 10 minutes. Transfer with a slotted spoon to paper towels to
Whisk eggs, cream, salt, and pepper in a medium bowl. Pour
mixture into tart shell, and scatter the bacon strips on top. Bake until
puffed and pale golden brown, about 30 minutes. Let cool at least 30
minutes before serving.