Scotch & Maple Bacon Butter Tart | W Network


Scotch & Maple Bacon Butter Tart

Created date

November 14, 2013
Main ingredient: 
Prep time: 
Total time: 


1 1/2 cup pastry flour

pinch of sea salt

1/3 cup butter, unsalted

1 egg yolk

1 tsp apple cider vinegar

1/3 cup ice water

6 strips smoked bacon (all natural)

2 tbsp scotch

2 tbsp water

1 tbsp molasses

1/2 cup brown sugar

1/4 cup + 2 tbsp corn syrup

1/4 cup maple syrup (all natural)

2 eggs

2 tsp cinnamon

2 tbsp butter, softened


In a medium bowl mix together the salt and flour with a fork.

Add in the butter and cut it into the flour with a pastry-cutting tool.

When well mixed (crumbly in texture,) make a well in the centre of the mixture and pour in the vinegar, water and yolk.

Mix these together with a fork and then mix into the flour mix.

Once the wet is well mixed into the dry, knead with hands and place in the fridge for 20-30 minutes.

Preheat oven to 450F.

Place strips of bacon, separated from each other, into a glass pan. Add scotch, water and molasses.

Coat on each side by sloshing bacon in mixture. Cover with tinfoil. Place in oven until softly cooked (10-12 minutes roughly).

While bacon is cooking mix together the brown sugar, corn syrup, maple syrup, eggs, butter, cinnamon. Set aside.

When bacon is ready, place on cutting board and dice. Add to mixture and move aside. Take out dough from fridge.

Place excess bacon fat run off in a coffee cup.

Lightly spritz a muffin tin with oil.

Roll out dough.

Grab a small water glass. Use the mouth of the glass to cut 3 to 3 1/2" circles out of the dough.

Flatten circles with hands as needed and place in tin forms.

Loosely form the side of the dough until they resemble tart shells.

Pour filling mixture into shells until 3/4fill.

Bake in bottom of oven until golden brown (approximately 12 minutes).


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