It’s Canada Day Eve! Which means, traditionally, I’m baking butter tarts. This year I decided to make bacon butter tarts. Maple bacon butter tarts, even.
I know, it’s been said that bacon has jumped the shark. But this makes sense – salty bacon with sweet maple syrup and brown sugar – this is a perfect fit, and oh so Canadian. I’ll be bringing a large batch to our friend’s annual Canada Day party tomorrow. If the reaction at the CBC studio this morning was any indication, they’ll go fast.
A few ways to up the bacon ante: replace some of the fat in the pastry with chilled bacon drippings, or drizzle some into the filling in place of some of the melted butter. Although I usually default to my grandma’s butter tart recipe, I decided to use the one from the Five Roses Cookbook, which I recently learned was on the shelf in 650,000 Canadian households back in 1915.
Of course, this tart is as tasty (if not as bacon-y) made with the traditional currants or raisins, chopped pecans, or nothing at all. Happy Canada Day, eh?