There is nothing like the addition of bacon to take what is generally considered a dessert and make it breakfast appropriate. Thick cut bacon and a few fresh herbs take this plain apple tart and make it perfect for brunch.
This tart keeps very well covered on the counter overnight, and is best served at room temperature, making it ideal for those of us who are not the most put together first thing in the morning, yet still end up hosting our nearest and dearest well before noon. For those looking for an after dinner treat, add an extra tablespoon of sugar on top before baking. Serve with black velvets in the morning or with a smoky bourbon after dinner.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Sunday Brunch: Bacon and Apple Tart
About This Recipe
|Active time:||20 minutes|
|Total time:||60 minutes|
|Special equipment:||11 inch tart pan|
- 1 recipe for single crust pie dough (like Kenji's Cook's Illustrated Foolproof Pie Dough)
- 1/2 pound thick cut bacon
- 3 apples
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 tablespoon minced fresh thyme or rosemary (optional)
Preheat oven to 400 °F. Fry bacon in large skillet over medium heat, stirring frequently until fully cooked, not too crisp. Drain on paper towels and when cool enough to handle roughly chop into 1/2 inch pieces. Peel and slice apples into 1/4 inch wedges.
Roll out pie dough to 1/4 inch thickness and fit into 11 inch tart pan. Trim edges. Add bacon to bottom of pie pan (adding optional chopped herbs on top) and place apples on top, overlapping them going from the exterior to the interior. Dot with butter and sprinkle with sugar.
Place in preheated oven until apples are cooked and pie crust is brown, about 40 minutes, rotating tart about half way through to insure even cooking.