Bacon Butter Tarts Food

BOURBON BACON APPLE TARTS

Steps:

• Preheat oven to 400 degrees F.
• Put a baking rack onto a baking sheet. Spray the rack with nonstick cooking spray and lay the bacon on the rack in a single layer. Sprinkle with 1/2 of the raw sugar. Put the pan in oven and bake for 8 minutes. Flip the bacon and sprinkle it with the remaining sugar. Return to the oven and bake until the bacon is browned and crisp, another 8 minutes. Remove the bacon from rack, transfer to a plate, and set it aside to cool completely. Once cool, break the candied bacon into small shards to use for a garnish on the tarts and reserve.
• Unfold the puff pastry onto a lightly floured surface and roll the sheet out slightly. Using a 2-inch round biscuit cutter, cut out 24 rounds. Place the rounds on a baking sheet lined with parchment paper. Top with a baking rack to help keep the rounds uniform and even as they bake. Bake in the preheated oven until the rounds are golden brown, about 12 minutes. When done remove them from the oven and set aside to cool.
• In a medium bowl, add the diced apples and toss with the lemon juice. Add the cinnamon, maple syrup, 1/4 cup bourbon, butter, and brown sugar to the apples, and stir to combine. In a large skillet, heat the apple mixture over medium-low heat. Cook until the apples are tender and the liquid has thickened, about 10 to 12 minutes. Set aside to cool. Mix the 2 slices cooked and crumbled bacon into the apple filling.
• In a large, chilled bowl combine the heavy cream, powdered sugar and 1 tablespoon bourbon. Whip with a hand mixer to soft peaks.
• Using the tip of a spoon, carefully remove a little circle of puff pastry from the center of each tart round, creating a well. Fill each pastry with 1 tablespoon of the apple filling. Put the filled tarts on a serving platter. Top with a dollop of whipped cream and garnish with a shard of the candied bacon.

EGG AND BACON TARTS

Steps:

• Brush each piece of bread with butter. Press into greased deep patty tins.
• Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley.
• Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
• Serve warm or cold.
• Store in an airtight container in the fridge for up to 3 days.

BUTTER TARTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
• Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

WHISKEY BUTTER TART

Steps:

• CRUST:.
• In a food processor, pulse to combine flour, salt and sugar. Add butter and orange zest; pulse until mixture is crumbly.
• Add water 1 tablespoons at a time until mixture comes together.
• Pat dough into a 13x4 rectangular tart pan with removeable bottom. Chill for 30 minutes.
• Preheat oven to 375F . Line crust with foil and fill with dried beans or pie weights. Place in oven and bake for 30 minutes.
• Remove foil and weights; continue to bake for an additional 10 minutes or until lightly browned. Let cool. Remove from tart pan.
• FILLING:.
• In a small saucepan, melt butter. Add sugar and stir to combine. Let cool. Add eggs, whiskey and cinnamon; stir to combine.
• Stir in currants, candied peel and walnuts. Pour filling into prepared crust. Bake until filling is set in the middle, about 30 minutes.

BACON QUICHE TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.
• Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
• Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
• Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
• Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.