Bacon Friday: Bourbon Bacon Apple Tarts!

Okay, we’ve been talking about the kiddos for the past way too many weeks… We think the Super Moms and Dads who survived the Back to School craziness deserves a little ME time with a little ME treat, and so on this Bacon Friday, we present to you *drum roll please* BOURBON BACON APPLE TARTS!!!

bourbon bacon tartExcuse us as we wipe off our puddle of drool all over ourselves *wipe wipe scrub scrub*

Here’s what you will need:

1 Immaculate Baking Crescent Rolls
6 slices bacon (or more… we’d never say no to a wee bit more bacon), baked with brown sugar
3 apples, cored,  peeled, and chopped into cubes
1 lemon, juiced
½ tablespoon ground cinnamon
2 tablespoons maple syrup
¼ cup bourbon, plus 1 tablespoon (we know it’s tempting, but don’t get too carried away!)
3 tablespoons butter
½ cup brown sugar
½ cup heavy cream
1 tablespoon powdered sugar

 And let’s get the dough rolling!

Heat oven to 350°F. Spray muffin cups with cooking spray. Unroll dough and seal perforations to form a 12×9″ rectangle. Cut dough into 12 squares. Press each square into muffin cups.

In medium bowl, add diced apples and toss with lemon juice. Add cinnamon, maple syrup, ¼ cup bourbon, butter and brown sugar. Crumble 4 slices of bacon into mixture. Stir to combine.DSC04933

If you like your apples soft and gooey, cook the apple mixture separately in a saucepan over medium heat while the dough cups bake for 15-18 minutes or until golden brown. Spoon the cooked apple sauce mixture in the baked cups afterwards. We wanted our apples with a bit more crunch,  so we baked the apple mixture IN the dough-lined cups for 18-20 minutes.DSC04936

In large, chilled bowl, combine heavy cream, powdered sugar and 1 tablespoon bourbon. Whip until soft peaks form. 

DSC04948Serve tarts with whipped cream topped with a shard of candied bacon for garnish! Enjoy!

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