Dec 19, 2018
How do you elevate an already iconic Canadian dish—butter tarts—and make it even more Canadian? Sweeten them with maple syrup, and add some bacon. The combination of sweet and savoury is brilliant here, with the salty smokiness of bacon offsetting the intensely sweet butter tart filling. If you’re looking for a next-level dessert to serve at home or bring to a party, maple bacon butter tarts will be more than memorable.
Of course you could omit the bacon and add chopped pecans, raisins or currants, which are traditional in butter tarts. And if you want to boost the bacon, replace some of the fat in the pastry with chilled bacon drippings, or drizzle some drippings into the filling in place of some of the melted butter. And if you want to get a head start on your holiday baking, the pastry and filling can be made ahead and frozen, then thawed, assembled and baked when you’re ready for them.
Maple Bacon Butter Tarts
Pastry for a double crust pie
2 large eggs
1 cup brown sugar
1/2 cup maple or Roger's Golden syrup
1/3 cup butter, melted
1 Tbsp lemon juice or cider vinegar
1/4 tsp salt
4 slices bacon, cooked and chopped
On a lightly floured surface, roll the dough out about 1/8-inch thin; cut into 3-inch rounds with a cutter or glass rim and fit into muffin cups. Re-roll the scraps only once to get as many as possible. Preheat the oven to 375˚F.
In a medium bowl, whisk together the eggs, brown sugar, syrup, butter, lemon juice and salt. Sprinkle some bacon into the bottom of each pastry cup and fill with the filling mixture, filling almost full. Bake for 20-25 minutes, or until golden. Remove from the pan while the tarts are still warm. Makes 2 dozen tarts.
- Julie Van Rosendaal
Written by Chef Chabot
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