To
make the crust, put the flour, salt, and butter in the bowl of a
food processor fitted with the steel blade and pulse 10 times. Add
the shortening and pulse 10 more times. With the machine running,
pour in 4 tablespoons of ice water through the feed tube and
immediately turn the machine off. Transfer the contents to a flat
work surface and quickly form the dough into a round. If the dough
is too dry, add the additional tablespoon of ice water drop by
drop. Flatten the dough into a disk, wrap in plastic wrap, and
refrigerate for 1 hour or more.

Roll
out the dough and use it to line a 9-inch tart pan with a
removable bottom. Prick the bottom with a fork. Freeze for 1 hour.

Preheat
the oven to 375 degrees. Remove the pan from the freezer, line it
with aluminum foil, fill with pie weights or beans, and bake for
25 to 30 minutes (removing the foil and weights halfway through
the baking time), until the crust is set but not browned. Let
cool.

Meanwhile,
prepare the filling. Heat a large sauté
pan over medium-high heat.
Add the bacon in a single layer and cook, turning as needed, until
the bacon is crispy and the fat has been rendered. Remove the
bacon to drain on paper towels to cool, chopping coarsely once
cool enough to handle.

Reserve
the bacon fat in the pan and reduce the heat to medium. Add the
onions, salt, pepper, and thyme. Cook over medium heat until the
onions have softened, stirring frequently, about 15 minutes. Do
not let the onions brown.

Add
the wine and increase the heat to medium-high. Cook until the wine
has cooked down to a glaze, about 3 minutes. Reduce the heat to
medium-low and add the honey and reserved chopped bacon. Stir and
cook 5 minutes more.

Remove
the onion mixture from the heat and spoon into a shallow pan;
refrigerate to cool. When cooled, drain off any excess pan juices
and stir in the egg and cream. Adjust seasonings as needed.

Fill
the partially baked pastry crust with the onion mixture and bake
until golden brown and the filling is set, about 35 minutes.