MAPLE BACON BUTTER TARTS

 

yes... i baked with bacon again. do you guys find that gross or intriguing? do you think there should be a blog strictly devoted to baking with bacon!? if so, I AM ON IT. this maple bacon butter tart was inspired by my recent trip to port carling. the local bakery abbey's bake house sold these & i knew the moment i was back in my own kitchen i had to recreate it. if you are a vegetarian this recipe works perfect without the addition of bacon. you can substitute in nuts, raisins (sorry, ew) or whatever you desire. if you are not a vegetarian, then please stick to bacon. the crust recipe was given to me by one of my favourite instagram accounts milk&stone. this guy makes some killer looking pies & i needed his secret crust recipe! he was kind enough to give it to me PLUS let me share it with all of you. it is the first pie crust i have ever made using shortening instead of butter. in this particular recipe i would not use a butter based dough as the flavour would be overwhelming & a bit too much. i know, i'm sorry paula dean, sometimes there is a such thing as too much butter. happy long weekend!

ingredients

for the crust:

  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 6 tablespoons ice water (more or less as needed)
  • 1/2 teaspoon pure vanilla extract

for the filling

  • 3/4 cup packed brown sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup cooked maple bacon, chopped

directions

  • begin by making the crust. combine the flour, salt and sugar.
  • cut in the shortening until the mixture is crumbly, then begin to work with hands. add in vanilla & water 1 tablespoon at a time as needed.
  • shape dough into a disk, wrap in cling and refrigerate for one hour.
  • well dough rest, make your filling. whisk sugar, maple syrup, vanilla, butter, eggs, vinegar and salt until evenly mixed.
  • preheat your oven to 350 degrees as you roll out your pastry.
  • roll out dough to 1/8 inch thick. using a biscuit cutter, cut into 12 circles.
  • place each circle in a greased cupcake tin and shape.
  • add a teaspoon of bacon to each tart then pour filling over until the tart is almost full.
  • bake for 20-25 minutes (until filling begins to set).
  • let cool before eating. enjoy!

like what you see? get it here. plate | cup | bowl | gravy boat | striped linen

PEACH COBBLER

 

today is a good day. not only did i get a new camera but staub USA also sent me the cutest set of mini cocottes. i have wanted these for SO long (too long) & now i finally have them! i'd say my staub collection is coming along nicely. i knew peach cobbler was going to be the first thing i wanted to make in them when they arrived. unlike a crisp which is topped with buttery oats, a cobbler is topped with a cakey (& super buttery) biscuit mixture. this recipe is really easy & packs so much fruity + buttery flavour into it. you can do them in individual portions or in a 9x13 baking dish BUT do me a favour & serve it with a huge scoop of vanilla ice cream. i didn't have any on hand & by the time i realized it was too late.

LEVEL: very modest

ingredients

for the filling

  • 8 peaches, peeled & sliced
  • 1/2 cup raw sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cornstarch

for the topping

  • 1 cup all purpose flour
  • 1/2 cup raw sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup milk

directions

  • preheat oven to 400 degrees.
  • in a mixing bowl mix peaches, sugar, vanilla, cinnamon, nutmeg and cornstarch.
  • place mixture into baking dish and bake in oven for 10 minutes, while you prepare your topping.
  • in a separate mixing bowl sift flour, sugar, baking powder and salt.
  • blend in butter like you would a pie dough, until mixture resembles a crumb like texture
  • add milk until just combined.
  • remove peaches from oven, lower heat to 375 degrees and even top with the mixture.
  • finish off by sprinkling with raw sugar & cinnamon.
  • bake for 20-25 minutes until topping begins to slightly brown.
  • remove from eat & serve warm. don't forget the ice cream!!!!

like what you see? get it here. cocottes | bowl | linen tea towel

PIZZA POCKETS

 

so i got a little nostalgic & made pizza pockets for food52.

see the article here on food52.com & get the recipe below!

ingredients

for the dough

  • 1 1/4 cups warm water
  • 1 teaspoon instant yeast
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 3 cups all-purpose flour

for the filling

  • 1 cup canned tomatoes, strained
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh parsley
  • 1 garlic clove, minced
  • pinche of Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 cup grated mozzarella
  • 1/2 cup flaked parmesan
  • 50 grams cured pancetta (or bacon, pepperoni, or sausage)
  • 1 tablespoon fresh basil, chopped
  • 1 egg

directions

  • begin by making the pizza dough. in the bowl of a stand mixer with the dough hook attachment, add water, yeast, olive oil, and salt. let it stand for 5 minutes to allow the yeast to activate and become bubbly.
  • with the mixer on low, add the flour 1 cup at a time until the dough begins to come together. raise the mixer to medium speed to knead the dough for 5 minutes. once the dough becomes elastic and smooth in texture, transfer it to a greased bowl and drape a towel over it.
  • allow it to sit in a warm room for 1 hour, or until it doubles in size. While the dough rises, prepare the rest of your ingredients.
  • to make the sauce, blend the tomatoes, oregano, parsley, garlic, salt, pepper, and olive oil in a medium bowl.
  • in a separate medium bowl, combine the grated mozzarella and parmesan. slice the pancetta (or other meat) into thin strips and set aside in a small bowl.
  • lastly, prepare the egg wash by beating the egg with 1 teaspoon water.
  • when the dough is ready, assemble the pizza pockets. start by rolling out the dough until it's between 1/4- and 1/2-centimeter thick. using a pastry cutter or knife, cut the dough into 8 to 10 evenly-sized squares.
  • in the center of each square, add 1 teaspoon of the following: tomato sauce, cheese, and pancetta. divide the basil evenly over each.
  • brush the edges with the egg wash, fold in half diagonally into a triangle and seal the edges shut by pressing down with the tines of a fork. brush the top with egg wash, sprinkle with sea salt and use a toothpick to poke 2 holes in each. this last step will ensure the pizza pockets do not explode with cheese in the oven.
  • bake at 425° F for 12 to 15 minutes, until the edges are slightly brown and the top becomes a light golden color.

xo