Bacon Butter Tarts

Bacon Butter Tarts

AuthorJulie

Pastry
2 1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1 cup butter (or half butter, half lard), chilled and cut into pieces
1/2 cup cold water
Filling
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
1/2 cup(ish) chopped cooked, crumbled bacon, currants, raisins or chopped pecans

1

To make the pastry, in a large bowl stir together the flour, sugar and salt. Add the butter and blend with a pastry blender, fork or your fingers (or pulse in the food processor) until well blended, with some pieces of fat the size of a pea. Drizzle in enough water to make the dough hold together - you'll likely need almost all of it. Shape the pastry into a disc, wrap in plastic and refrigerate for 30 minutes or overnight.

2

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. Reroll the scraps only once to get as many as possible. Preheat the oven to 375F.

3

To make the filling, in a medium bowl whisk together the eggs, brown sugar, maple syrup, butter, lemon juice and salt, stirring until smooth.

4

Sprinkle some chopped, cooked bacon, currants, raisins or pecans into the bottom of each pastry cup and fill with the filling mixture, filling almost full. Bake for 20-25 minutes, until golden. Remove from the pan while the tarts are still warm.

Category,

Ingredients

Pastry
 2 1/2 cups all-purpose flour
 1 Tbsp. sugar
 1/2 tsp. salt
 1 cup butter (or half butter, half lard), chilled and cut into pieces
 1/2 cup cold water
Filling
 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
 1/2 cup(ish) chopped cooked, crumbled bacon, currants, raisins or chopped pecans

Directions

1

To make the pastry, in a large bowl stir together the flour, sugar and salt. Add the butter and blend with a pastry blender, fork or your fingers (or pulse in the food processor) until well blended, with some pieces of fat the size of a pea. Drizzle in enough water to make the dough hold together - you'll likely need almost all of it. Shape the pastry into a disc, wrap in plastic and refrigerate for 30 minutes or overnight.

2

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. Reroll the scraps only once to get as many as possible. Preheat the oven to 375F.

3

To make the filling, in a medium bowl whisk together the eggs, brown sugar, maple syrup, butter, lemon juice and salt, stirring until smooth.

4

Sprinkle some chopped, cooked bacon, currants, raisins or pecans into the bottom of each pastry cup and fill with the filling mixture, filling almost full. Bake for 20-25 minutes, until golden. Remove from the pan while the tarts are still warm.

Bacon Butter Tarts
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