Apple Tart with Bacon Fig Syrup

Ever had apple-smoked bacon? Scientifically speaking, this is roughly 1000 times better. Crunchy, fruity, and luxurious, this tart will have you sneaking off to the fridge for secret bites all night. I’m talking about the kind of tart you might line up for at a high-end brunch place, sans the hefty price tag. Invite everyone over for a great start to Sunday – or you know, eat the whole thing yourself.

Apple Tart with Bacon Fig Syrup

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Course: Brunch, Dessert
Cuisine: American
Protein: Pork
Cut: Bacon
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10 people

Ingredients

Bacon Fig Syrup

  • ½ pkg ButcherBox Bacon diced
  • 1 jar fig jam
  • 1 c water

Apples

  • 6 ea Granny Smith apples cored, peeled, sliced ¼” thick
  • ½ c pure cane sugar
  • 1 Tbsp lemon juice

GF Tart Crust

  • 2 c almond flour
  • ½ c buckwheat flour
  • ½ c pure cane sugar
  • ¼ c ghee melted
  • 1 tsp cinnamon
  • 1 tsp kosher salt

Instructions

  • Preheat oven to 350°F.
  • Mix all crust ingredients together in a large mixing bowl until a ball is formed.
  • Grease a 9" removable bottom tart pan with coconut oil. Place tart pan on baking sheet pan, then press dough into the sides and bottom of pan.
  • Prick the bottom of the dough with a fork.
  • Toss apples with sugar and lemon juice in a mixing bowl.
  • Shingle apples in a circular pattern on raw crust. You should end up with approximately two layers of apples.
  • Keep the tart on a baking sheet pan, then place in oven and bake for 1 hour.
  • Let tart cool for 5 minutes before removing from tart pan and transferring tart to a serving platter.

Bacon Fig Syrup

  • Preheat sauté pan.
  • Place diced bacon in pan and cook for 5-7 minutes, or until crispy.
  • Drain excess fat from bacon.
  • Preheat saucepan to medium-low heat. Add fig jam and mix with water. Once jam has melted, remove from heat.
  • Mix crispy bacon into fig jam and pour over tart. Slice and dig in!
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Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.