Rustic Bacon And Apple Tart Top Chef Canada Recipes

Steps:

• Dough: Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Add the vanilla and mix on medium speed until the dough is smooth, 2-3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together. Bring the dough into a ball, wrap it tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. (The dough can also be frozen for 2 months; when you're ready to use it, defrost overnight in the refrigerator.)
• Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and pound with a rolling pin on the countertop to soften until it is the texture of Play-Doh. Then knead it to make it pliable. Do not overwork the dough. Lightly dust the rolling pin with flour and roll the dough out to an even ¼-inch thickness. With a 5-inch cookie cutter, cut circles from the dough as close together as possible. Carefully place the circles of dough on a lined baking sheet, flouring each one to prevent sticking, and chill. (You can only re-roll the dough once. Discard the remaining scraps.)
• Apple filling: Put apples in a large mixing bowl. Make the vanilla brown butter: Split and scrape the vanilla pod and combine both pod and its seeds with the butter in a small saucepan over high heat. Swirl as the butter becomes foamy. Pour the browned butter over the apples and stir to coat. Add the granulated sugar, brown sugar, and cinnamon, and stir to combine. Set aside for 30 minutes to bring out the juices in the apples. Stir in the cornstarch, then the crème fraîche.
• Streusel topping: Combine flour and sugar in a medium bowl and toss in the butter. Using your fingertips, break up the butter in the flour to make pea-size lumps.
• Preheat oven to 375 degrees F. To assemble the tarts, warm the discs of dough between your fingertips so that they are pliable enough to fold. Spoon 1 tablespoon of applesauce and ¼ cup apple filling into the center of each disc. Pleat the dough to seal, and transfer each tart onto a lined baking sheet, spaced about 2 inches apart. Sprinkle 2 tablespoons of streusel topping onto each tart. Bake the tarts until golden-brown, rotating the baking sheets halfway through, about 30 minutes. Let them cool while you make the whipped cream.
• Whipped cream: Pour cream into the chilled bowl of an electric mixer fitted with a whisk attachment, and mix on medium until soft peaks form. Add the crème fraîche and beat on medium until mixture is thick and mousse-like. Add more crème fraîche to make it softer and shinier, if you like. Dollop onto the apple tarts, and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

Steps:

• Tart Crust.
• Place the walnuts into a food processor and pulse until finely ground. Add in the next 3 ingredients and pulse a few times to combine. Next, toss in the cubed butter and pulse until the flour/walnut mixture resembles a small crumble. Slowly pour in the cold water while pulsing until a soft dough forms. Remove from food processor and place onto a floured surface. Form into a ball, wrap in plastic wrap and let chill in the fridge for about an hour.
• Apple Bacon Filling.
• Cook the bacon in a large pan on the stove until very crispy. Remove from pan, leaving some of the rendered bacon fat. Place the apple slices in the pan and sauté for 5 minutes on medium-high heat. Next, add in the next six ingredients, stir to combine and let simmer on low heat for another 10 minutes. Carefully sprinkle in the flour to help the filling thicken. Return the crispy bacon to the pan and remove from heat to let cool before filling the tarts.
• Assembly.
• Preheat your oven to 375 degrees. Roll out the chilled dough to approximately 1/4" thickness and press into prepared tart shells or tray. Fill each tart with a couple spoonfuls of the apple bacon filling and bake in the oven until golden brown, about 15 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Put a baking rack onto a baking sheet. Spray the rack with nonstick cooking spray and lay the bacon on the rack in a single layer. Sprinkle with 1/2 of the raw sugar. Put the pan in oven and bake for 8 minutes. Flip the bacon and sprinkle it with the remaining sugar. Return to the oven and bake until the bacon is browned and crisp, another 8 minutes. Remove the bacon from rack, transfer to a plate, and set it aside to cool completely. Once cool, break the candied bacon into small shards to use for a garnish on the tarts and reserve.
• Unfold the puff pastry onto a lightly floured surface and roll the sheet out slightly. Using a 2-inch round biscuit cutter, cut out 24 rounds. Place the rounds on a baking sheet lined with parchment paper. Top with a baking rack to help keep the rounds uniform and even as they bake. Bake in the preheated oven until the rounds are golden brown, about 12 minutes. When done remove them from the oven and set aside to cool.
• In a medium bowl, add the diced apples and toss with the lemon juice. Add the cinnamon, maple syrup, 1/4 cup bourbon, butter, and brown sugar to the apples, and stir to combine. In a large skillet, heat the apple mixture over medium-low heat. Cook until the apples are tender and the liquid has thickened, about 10 to 12 minutes. Set aside to cool. Mix the 2 slices cooked and crumbled bacon into the apple filling.
• In a large, chilled bowl combine the heavy cream, powdered sugar and 1 tablespoon bourbon. Whip with a hand mixer to soft peaks.
• Using the tip of a spoon, carefully remove a little circle of puff pastry from the center of each tart round, creating a well. Fill each pastry with 1 tablespoon of the apple filling. Put the filled tarts on a serving platter. Top with a dollop of whipped cream and garnish with a shard of the candied bacon.

Steps:

• Preheat the oven to 350 degrees F.
• Cut each apple into 12 segments and put in a large mixing bowl. Add the sugar, sherry and lemon juice and toss to coat well. Add the cinnamon, allspice, ginger and nutmeg and mix well. Set aside to let the flavors blend for 15 minutes.
• On a well floured surface, roll the dough out to a 15-inch circle. Transfer to a baking sheet and mound the apples in the center, making sure to leave a generous 2-inch border. Dot the apples with the 2 tablespoons of butter and fold the dough border up around the apples. (It won't meet in the center.) Brush the dough with the heavy cream and sprinkle with the sugar. Place in the bottom third of the oven for 30 minutes. After 30 minutes, transfer to the top third of the oven for an additional 30 minutes. Remove and let cool for 15 minutes before serving.
• Put the flour, sugar and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. With the processor running add the water 1 tablespoon at a time until a dough just begins to form. Turn out onto a lightly floured surface and pat into a disk. Wrap in plastic wrap and refrigerate for at least 20 minutes.

Steps:

• In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Steps:

• In a large cast-iron or other heavy skillet, mix brown sugar, lemon juice and pepper. Cook and stir over medium heat until sugar is dissolved. Cut each apple into 16 wedges; add to the brown sugar mixture. Cook over medium heat 5-7 minutes or until apples are tender, stirring occasionally. Remove apples to a platter with a slotted spoon; keep warm., Add bacon to skillet; cook over medium heat, turning once, until heated through, about 3 minutes. Transfer to platter. Pour remaining brown sugar mixture over the apples and bacon.