Rustic Bacon and Apple Tart (Top Chef Canada)

Lori Mama's Note:

This is a recipe reproduced from an episode of Top Chef Canada 2. The original recipe said it made 12 tarts, but I only got 8 out of the filling.

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Yield: 8 Tarts

• 1/4 cup walnuts (loosely chopped)
• 1/4 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2/3 cup butter (chilled, cubed)
• cold water
• 1/2 cup smoked bacon (loosely chopped)
• 2 gala apples (cored, halved, thinly sliced)
• 1/2 cup white sugar
• 1/4 cup apple juice
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 1 teaspoon chili powder
• 1 teaspoon nutmeg
• 2 teaspoons all-purpose flour

Directions:

1. Tart Crust.
2. Place the walnuts into a food processor and pulse until finely ground. Add in the next 3 ingredients and pulse a few times to combine. Next, toss in the cubed butter and pulse until the flour/walnut mixture resembles a small crumble. Slowly pour in the cold water while pulsing until a soft dough forms. Remove from food processor and place onto a floured surface. Form into a ball, wrap in plastic wrap and let chill in the fridge for about an hour.
3. Apple Bacon Filling.
4. Cook the bacon in a large pan on the stove until very crispy. Remove from pan, leaving some of the rendered bacon fat. Place the apple slices in the pan and sauté for 5 minutes on medium-high heat. Next, add in the next six ingredients, stir to combine and let simmer on low heat for another 10 minutes. Carefully sprinkle in the flour to help the filling thicken. Return the crispy bacon to the pan and remove from heat to let cool before filling the tarts.
5. Assembly.
6. Preheat your oven to 375 degrees. Roll out the chilled dough to approximately 1/4” thickness and press into prepared tart shells or tray. Fill each tart with a couple spoonfuls of the apple bacon filling and bake in the oven until golden brown, about 15 minutes.

Reviews

[pammyowl]

Very good! The combination of flavors is fantastic. Easy to make and easy to eat! Thanks for posting:)