Bourbon Bacon Apple Tarts Recipes

BACON-BOURBON APPLE PIE

Steps:

• Heat oven to 400ºF.
• Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
• Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
• Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

CANDIED BOURBON BACON

Steps:

• Preheat the oven to 375 degrees. Line a large baking sheet with aluminum foil and a place wire rack over the baking sheet.
• Arrange the bacon strips on the rack, making sure that the strips don't overlap and there is some space between the strips.
• Use a silicone pastry brush to liberally slather the bourbon on both sides of the bacon.
• Sprinkle each slice of bacon with 1 heaping teaspoon of the brown sugar and spread out all over each strip.
• Sprinkle the strips lightly with the black pepper.
• Bake the bacon in the preheated oven until the sugar is melted and the strips are a deep golden brown in color - 18-25 minutes. Check the bacon often towards the end of cooking because it will burn quickly.
• Remove the pan from the oven and allow it to cool on the rack. It will crisp as it cools.
• When cool enough to handle, serve, and eat while warm.

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.

APPLE-BACON TOAST

Steps:

• Cook 1 slice bacon until crisp, then chop. Pulse 2 tablespoons each softened butter and plain Greek yogurt in a food processor. Spread on 4 slices toasted cinnamon-raisin bread. Top with thinly sliced apples and the bacon; drizzle with maple syrup.