RECIPES

Candied Bacon, Apple & Peach Tart

Bacon in desserts. It’s the best thing you can ask for.

Whether it’s bacon in cookies, brownies or ice-creams, it is simply divine. That intense, salty flavour of bacon has made it one of the most wanted ingredient in every baker’s life.

And, including it in my Apple and Peach Tart was by far the best decision I had ever made.

Somehow combining sweet and salty flavours has always worked well for me. But I must admit, at first, it felt a bit strange to add it to my tart.

Tarts may not have a surprise element but could be even more tastier than pies at times. They are so simple. No need for precision. Once you roll the dough out, transfer it to a tart shell and you’re done.

The most crucial part while making a tart though lies in the pastry. Once you get that right, whatever you may throw in it, will taste brilliant.

The good thing these days is that the readymade stuff is a great way out for all the lazy cooks but I CAN NEVER RELY ON THAT. I love making my own pastry and it definitely turns out much better.

The three core ingredients of pastry are butter, flour and water. The ratio of these ingredients will tell us how flaky our tart will end up being. Shortcrust pastry will generally have a “half-fat-to-flour” ratio.

My next challenge was finding a good tart crust recipe. I have always turned to Nigella Lawson when it comes to baking traditional pies but I was actually reading a great article in The Guardian at that moment, and the recipe there caught my attention. Gave it a try and it was such a big hit.

I always love to incorporate an egg so added it in this recipe has it enhances the flavours as well as helps to bind. But if you’re a vegan, then you can use an egg substitute. (add 1 tsp of vegetable oil and 2 tsps of baking powder to 2 tbsps of warm water)

You can always make your dough in advance and store in the fridge. The longer you keep it, the easier it becomes to roll out. The gluten in the dough, which has developed as you rolled it, relaxes and become less elastic.

Another great tip while blind baking is to place rice on the tart as this stops the pastry from puffing up when the water in the butter turns to steam.

The crumbliness of pastry is determined by the extent to which gluten molecules are allowed to form in the dough so make sure that you get the quantities right or else you will not enjoy your tart as much.

The flavours that I’ve tried to bring about here go ‘bang’ in your mouth. the bacon, apple and peach complement each other so well with the crunchiness of the walnuts.

Give it a try and let me know how it goes!

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Adapted from The Guardian

Print Recipe
Candied Bacon, Apple & Peach Tart
Bacon is love. I can eat it all the time, for every meal and adding it in my tart recently was the best decision I have ever made. The great balance of saltiness and sweetness from the candied bacon, apples and peaches along with the crunchiness of the walnuts make it such a fab dessert. Do try out My Candied Bacon, Apple & Peach Tart and let me know how it goes ๐Ÿ™‚
Course dessert
Cuisine english
Prep Time 30 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
For the shortcrust pastry:
For the filling:
Course dessert
Cuisine english
Prep Time 30 minutes
Cook Time 40 minutes
Servings
serving
Ingredients
For the shortcrust pastry:
For the filling:
Instructions
  1. Place the flour, sugar and salt in a bowl.
  2. Using your fingers, rub the butter into the flour so that it resembles a breadcrumb sort of texture.
  3. Add the egg yolk and water. Mix well until it all comes together.
  4. Knead gently until a ball of dough forms.
  5. Wrap the dough in cling film and leave it to rest in the fridge for at least one hour.
  6. Sprinkle the work surface lightly with flour and rub the rolling pin with flour.
  7. Take the pastry out of the fridge and roll it about 2-3mm thick.
  8. Roll using even pressure and gentle strokes, giving the pastry a quarter turn after each roll.
  9. Occasionally, flip it over to ensure that the pastry is not sticking and dust more flour on the surface as needed.
  10. Using your rolling pin, transfer the pastry to a tart shell. Gently ease it against the sides and into the bottom edges.
  11. Trim the top edges with a knife and pinch over the top of the tart shell to prevent shrinkage down into the tin when you cook it.
  12. Chill the pastry shell in the freezer for about 10 minutes until it is hard.
  13. Preheat the oven to 190 degrees C.
  14. Cover the pastry with baking paper. Allow it to come over the sides of the tart and fill the centre with rice.
  15. Put in the oven for about 20 minutes until it gets golden brown. Remove and allow it to cool.
  16. Meanwhile, add the chopped bacon pieces and maple syrup in a pan. Fry until golden brown. Keep aside.
  17. In another pan, add the apples, cinnamon and nutmeg. Saute well.
  18. In a bowl, beat the cream cheese well until smooth and spread evenly on the crust.
  19. Arrange the peaches, apples and candied bacon on the cream cheese mixture.
  20. Sprinkle the walnuts and bake for another 15 minutes.
  21. Serve hot with vanilla ice-cream.
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