This traditional Canadian butter tart gets a decadent update by pairing the salty, smoky flavor of bacon with maple syrup and molasses. A touch of whole wheat flour gives depth and earthiness to the pastry crust. Canadian chef and food writer Deborah Reid shared this recipe with us in the Fall 2018 issue of Sift.
To make the dough: Whisk the flours and salt together in a medium bowl. Work in the butter, mixing until everything is crumbly.
Drizzle the cold water into the flour mixture, tossing to moisten evenly. Stir to make a cohesive dough, pat it into a slab 1/2" thick, wrap, and refrigerate for at least 1 hour.
To make the filling: Use a mixer to beat the eggs, brown sugar, and salt until smooth. Add the maple syrup, cider vinegar, molasses, and melted butter and beat for a few minutes longer.
Stir in the crumbled bacon.
Preheat the oven to 375°F. Have on hand a lightly greased or nonstick 12-cup muffin pan.
To assemble: Roll the dough 1/8" thick. Cut 4" circles and press them gently into the muffin pan; gather and re-roll scraps as necessary.
Fill each tart two-thirds full with the filling.
Bake the tarts for 18 minutes, until the crust is golden and the filling is bubbly. Remove from the oven and cool completely before unmolding.
Store covered in the refrigerator for up to 1 week; freeze for longer storage, up to 2 months.
