Bacon Butter Tarts Food

BACON BUTTER TARTS

Steps:

• Preheat oven to 375ºF.
• Line 18 medium sized muffin tins with the pastry. Do not prick.
• In bowl, combine butter and brown sugar. Stir in corn syrup, salt and vanilla. Combine until just blended.
• Arrange cooked bacon in the shells.
• Spoon mixture into unbaked tart shells filling each to about 2/3 full.
• Bake for 15 to 18 minutes. Do not allow filling to bubble over.

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.

BACON, EGG AND CHEESE "TOASTER TARTS"

Steps:

• For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal. Add the butter, and pulse until it is in pea-sized pieces. With the motor running, stream in 1/4 cup ice water, and continue processing until the dough begins to come together, about 15 seconds. If there's still unincorporated flour, add up to 2 more tablespoons ice water 1 tablespoon at a time, running the processor continuously until the dough forms a smooth satiny ball, about 30 seconds more. Remove the dough ball, and place it on a piece of plastic wrap. Use the wrap to mold the dough into a brick shape, approximately 8 by 2 inches by 1 inch thick. Wrap the dough in the plastic, and refrigerate for at least 1 hour or overnight.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a medium bowl. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat. Whisk in the flour, and cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk, and cook, whisking constantly, until thickened, about 1 minute more. Transfer the flour-milk mixture to the bowl with the cooked bacon. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.
• To assemble: Position 2 oven racks in the top and bottom third of the oven, and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper; set aside.
• Cut the dough crosswise into sixteen 1/2-inch-wide rectangles. Flour a work surface and a rolling pin. Working with one rectangle at a time, roll the dough to about 4 1/2 inches by 2 1/2 inches by 1/8 inch (1 roll lengthwise with the pin and 1 roll crosswise ought to do it, then use hands to shape the dough into a rectangle).
• Divide the 16 dough rectangles between the 2 prepared baking sheets. Place about 2 teaspoons of filling at the center of each of 8 rectangles, and spread with an offset spatula, leaving a 1/2-inch border. Top with the remaining 8 rectangles. Crimp the edges together with a fork to seal. Brush the top of each tart with the beaten egg, prick with the fork 8 times and sprinkle with a pinch of flaky sea salt.
• Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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.

CANADIAN BUTTER TARTS

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

ONION, CHEESE, AND BACON TART

Steps:

• For crust:
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

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.