Wednesday, September 7, 2011

Bacon Apple Tart

Bacon Apple TartI had bookmarked a pastry crust recipe made with almond flour several weeks ago, but hadn't ever gotten around to making it. This week I had the wonderful combination of a fresh bag of apples straight off the tree, half a package of leftover bacon bought on sale, and nearly-free-to-me bulk walnuts. Adam called this dish "brilliant" and "amazing." He also told me Chef Ramsay would be proud.

Updated to note: If you're looking for something more appropriate for dessert, check out my Sweet Apple Tart recipe.

1 c walnuts (4 oz)
¼ t salt
1½ T cold butter
1 egg white
1 t icy water
  1. In a coffee grinder or food processor, pulse walnuts and salt until finely ground. Let cool in refrigerator 20 min.
  2. Combine ground walnuts and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
  3. Beat egg white with water and stir into walnut mixture.
  4. Press evenly into an 8-in tart or springform pan.
6 strips bacon, diced (5 oz)
¼ c minced onion (2 oz)
1 T maple syrup
1 egg yolk
2 apples, peeled, cored, and thinly sliced (9 oz)
  1. Sauté together bacon and onion over medium-high heat until bacon is browned and crisp.
  2. Drain, reserving 1 T grease.
  3. Stir in syrup and reserved grease. Let cool for a few minutes.
  4. Beat egg yolk with a small spoonful of bacon mixture.
  5. Pour egg into pan and stir together until fully incorporated.
  6. Add apple slices and toss to coat.
  7. Arrange apples in even layers atop crust. Top with any remaining bacon mixture.
  8. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
  9. Remove foil and bake an additional 10-15 min or until crust is golden and apples are tender.
Nutrition Facts
Serving Size 1 slice
Serving per Recipe 8
Amount per Serving
Calories 193
Total Fat 16.4 g
  Saturated Fat 3.9 g
  Polyunsaturated Fat 7.4 g
  Monounsaturated Fat 4.0 g
Cholesterol 35 mg
Sodium 179 mg
Potassium 112 mg
Total Carbohydrates 9.0 g
  Dietary Fiber 1.7 g
  Sugars 1.9 g
Protein 4.6 g

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