Candied Bacon Pecan Tart Recipe

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My local Kroger store is somewhere I often frequent for my ingredients and grocery needs. This week I eagerly grabbed a package of Wright® Brand Applewood Bacon with this recipe in mind. Wright® Brand Bacon features noticeably thicker slices, delicious smoky notes, and the slices are hand selected and trimmed. This recipe idea has been on my mind for some time and Wright® Brand Bacon was in my cart ready for the ride to my kitchen.

Life wouldn’t be nearly as wonderful without bacon. Bacon is a thing of beauty and it’s implementation can exceed past your favorite breakfast dishes. The cured goodness is a perfect compliment to sweet elements found in some of our favorite desserts. The smoky elements are amplified when paired with sugars, and the phenomenon of salty sweet combinations couldn’t be more prevalent in a pastry married with bacon.

The Holidays are coming, and fast. We all find ourselves scrambling to finish our gift shopping, get up the decorations, plan for our travels, and conquer the smorgasbord of holiday baking we might have planned. Sometimes we tend to forget, in all the mayhem, that slowing down to enjoy this festive time of year is so very important. I find that enjoying really good dishes and treats reminds me of the importance of living in the moment. You bite into your favorite pastry or cookie and if prepared correctly, with the right flavor combinations, smells and textures, this busy world stops. That moment of pure enjoyment makes every hustle and bustle of the holidays worth it. Watching your friends and family enjoy that bite, just as much, is even more rewarding than devouring it yourself.

Bacon could be considered one of those food treasures that evokes that umami moment we all savor. Pairing this with a decadent custardy pecan tart makes for the ultimate holiday treat, and while I could find a million uses for bacon, I feel this recipe hits the nail on the head. Not too sweet, a little salty, and topped with some ice cream it’s a time stopping moment in every bite.

Candied Bacon is a special treat that I find perfect for holiday appetizers. It was everything I could do to keep the man of the house from devouring the candied bacon slices prior to getting the  morsels into the pecan tart filling. This recipe is easy, forgiving in nature, and will make the other pastries on your dessert table noticeably jealous.

If you are looking for other ways to incorporate bacon, the salty sweet king of meats, into other dishes- Go check out other delicious bacon recipes at WrightBrand.com. What’s your favorite way to enjoy bacon?

5.0 from 1 reviews

Candied Bacon Pecan Tart Recipe

 

Author:

Nicole

Recipe type: Tart

Cuisine: Dessert

Yields: 1- 9 in. tart

Prep time: 45 mins

Cook time: 1 hour

Total time: 1 hour 45 mins

Print

 

Ingredients

Candied Bacon

• 1 24 oz package Wright® Brand Bacon
• ¼ cup packed dark brown sugar
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground cinnamon
• ¼ teaspoon freshly ground black pepper

Tart Dough

• 1 stick unsalted butter (1/2 cup), room temperature
• 1 cup confectioner's sugar
• 1 egg and 1 egg yolk, beaten
• ½ teaspoon pure vanilla extract
• ⅓ cup flour
• pinch of salt

Tart Filling

• 2 large eggs
• 1 large egg yolk
• 1 cup dark brown sugar, packed
• ¾ cup maple syrup
• ½ stick unsalted butter, melted (or ¼ cup)
• 1½ cups roughly chopped pecans
• 1 cup candied bacon, finely chopped (ingredients above, recipe follows)

Instructions

Candied Bacon

1. Preheat oven to 370 degrees F.
2. Line a baking sheet pan with foil, and place a cooling rack onto lined sheet pan.
3. Mix brown sugar, ground cloves, ground cinnamon and black pepper in a small bowl.
4. Place bacon slices into the bowl with brown sugar mixture, turning and rubbing to coat the bacon slices evenly with the seasoned brown sugar.
5. Once coated well, place the bacon slices in a single layer onto the cooling rack se over the sheet pan.
6. Bake in the preheated oven for 20-35 minutes, until well browned and the fat has begun to render. (the depends on your ovens strength and how well it maintains temperature. Watch bacon carefully to avoid burning)
7. Remove bacon from oven and allow to cool. It will crisp more when candy coating begins to cool.
8. Refrigerate for later use, or chop finely for adding 1 cup to the tart filling.

Tart Dough

1. Place butter and confectioners sugar in the bowl of a stand mixer. Cream butter and confectioners sugar on medium speed until light and fluffy, about 2- 3 minutes.
2. Add the beaten egg and yolk to the butter/sugar mixture, mixing until well combined.
3. On low speed, add the flour and pinch of salt, all at once, mixing briefly until just combined, being careful not to over mix. (over mixing will lead to a tough crust)
4. Cover and chill for 15- 20 min.
5. On a floured work surface, Roll to ¼ inch thick. Place over a removable bottom tart pan, being sure to lightly press into fluted sides. Use shears to cut off excess dough on edges, or use a rolling pin to roll over the edges of the tart pan- which will press off the excess dough from the edges.
6. Place Tart shell into freezer for 30 min until well chilled.

Filling and Tart Assembly

1. While the tart dough is chilling, make the filling.
2. In a large bowl, whisk eggs and yolk with Brown sugar until well combined.
3. Add maple syrup, melted butter, pecans, and candied bacon. Mix until well combined and all the pecans and bacon are well coated.
4. Pour filling mixture into chilled tart shell.
5. Place filled tart onto a foil lined baking sheet.
6. Bake in oven, preheated to 350 degrees F, for 45 minutes.
7. Let cool well before removing from tart pan.
8. Serve warm or at room temperature. Alternatively top the tart slices with ice cream, caramel, or whipped cream. * Can be made 1 day ahead- tent with loose foil and store at room temperature.

3.4.3177

Nicole

I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

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