Last Updated on August 26, 2022
This tart combines the best flavors: tart apples, sweet fig jam, salty bacon, and a nutty gluten-free crust. It’s brunch meets dessert with incredible layers of texture.
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!
Share on Pinterest!Pin at @Butcher_Box!
Emilie Abijanac 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. Emilie was also the culinary director of ButcherBox.
