Passion for Pork

Recipe: Chef Doreen Prei’s Apple & Bacon Tarte

Sharman - Friday, January 17, 2014

Swine and Dine at the Edmonton Petroleum Club with Chef Doreen Prei on Wednesday July 15th was a pork-filled night of indulgence, culinary creativity, and great conversation with swine-loving foodies.

Hammering down a recipe from Chef Doreen Prei is always a challenging as she ‘cooks with her heart,’ and so much of what she creates in the kitchen is by touch, taste, and feel as opposed to following a written recipe.

But of course I wanted to be able to share one of the dishes with those who could not be in attendance for 2014’s first Swine and Dine event, and so, Chef Prei wrote down this recipe on the back of the night’s menu for me to share with all of you. She said that any apples will do but for our dinner she used Granny Smith. She made the recipe that evening gluten free (for me!) but this recipe can be used with normal flour as well.

Apple & Bacon Tarte
Recipe Courtesy of Chef Doreen Prei, Edmonton Petroleum Club



  • 400 g icing sugar
  • 400 g soft butter
  • 1 vanilla pod or 1 tsp of vanilla extract
  • 1 orange – juiced
  • 1 lemon – juiced
  • 4 egg yolks
  • 1000 g flour (gluten free optional)


  • 5 apples, sliced
  • 5 strips of bacon, chopped
  • lemon juice to taste
  • 1 cinnamon stick
  • 1 vanilla bean or 1 tsp of vanilla extract
  • 50 g butter
  • pinch of salt
  • 2 spoonfuls of sour cream
  • sugar to taste



1. Add icing sugar, butter, vanilla, and juices; beat until creamy.

2. Add 4 eggs slowly to mixture. Then add flour and stir until combined.

3. Rest mixture for at least one hour.

4. Roll out mixture to a thin layer. Cut dough into size to fit individual tart or pie shells. Preheat oven to 350F. Bake for 10 – 12 minutes (if using gluten free flour reduce time to 5 or so minutes).

5. In a saucepan over medium heat cook bacon for a couple of minutes. Add apples, cinnamon, vanilla, butter and salt. Stir often until mixture begins to thicken.

6. Remove from heat, add lemon juice and sugar to taste, then fold in sour cream.

7. Add filling to cooled tarte shells. Serve as is or with a scoop of ice cream.

Ready to devour dessert with Liane Faulder