Chef Recipe: Brian Boitano’s Bourbon Bacon Apple Tarts

Wednesday, 29 September 2010 | Tags: , ,

For our test of Guy Fieri's Diners, Drive-Ins, and Dives cookbook, Brian Boitano was our guest taste tester. We didn't let him leave until he gave us this recipe!

Makes 24 pieces
Time: about 1.5 hours


Candied Bacon

4 slices of uncooked bacon
3 tablespoons raw sugar

Apple Tarts

1 sheet frozen puff pastry, thawed
3 granny smith apples, diced
Juice of 1 lemon
1/2 teaspoon cinnamon
2 tablespoons maple syrup
1/4 cup and 1 tablespoon bourbon
3 tablespoons butter
1/2 cup brown sugar
1 pinch of salt
2 strips bacon, cooked and crumbled
1/2 cup heavy cream
1 tablespoon powdered sugar
Candied bacon (above), for garnish


Preheat oven to 400° F.

Candied Bacon

Place a baking rack onto a baking sheet and spray with non-stick cooking spray. Lay the uncooked bacon on top of the rack and sprinkle with half of the raw sugar. Place in oven at 400° F and bake for 8 minutes.

Remove bacon from oven, flip, and sprinkle with the remaining sugar. Cook for another 8 minutes or until bacon is browned and crisp.

Remove bacon from rack and place onto a plate. Set aside to let cool completely. Once cool break into small shards and use for garnish on tarts.

Apple Tarts

Unfold 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 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 a 400° oven for 12 minutes or until rounds are golden brown. Remove and set aside to cool.

In a medium bowl, toss the diced apples with the lemon juice. Add the cinnamon, maple syrup, ¼ cup bourbon, butter and brown sugar to the bowl, and stir to combine.

In a large skillet, add the apple mixture and turn the heat on to medium-low. Cook until apples are tender and liquid has thickened, about 10 to 12 minutes. Set aside to cool. Mix the crumbled bacon (non-candied) 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.

To Serve

Using the tip of a spoon, carefully remove a little circle of puff pastry and create a shallow well. Fill each pastry with one tablespoon of the apple filling. Top with a dollop of whipped cream and garnish with a shard of the candied bacon.


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