Passion for Pork

Apple & Bacon Tarte

Apple & Bacon Tarte

Chef Doreen Prei
Edmonton Petroleum Club, Edmonton


Tarte Shell
  • 400 g icing sugar
  • 400 g butter, softened
  • 1 vanilla pod or 1 tsp (5 mL) of vanilla extract
  • Juice of 1 orange
  • Juice of 1 lemon
  • 4 egg yolks
  • 1 kg flour
  • 5 strips of bacon, chopped
  • 5 apples, sliced
  • 1 cinnamon stick
  • 1 vanilla bean or 1 tsp (5 mL) of vanilla extract
  • 50 g butter
  • 1 pinch salt
  • Lemon juice, to taste
  • Sugar, to taste
  • 2 Tbsp (30 mL) sour cream


Tarte Shell

Place the icing sugar, butter, vanilla, orange juice and lemon juice in a bowl of a stand-up mixer. Beat on medium speed until creamy. Turn the mixer down to low speed and add egg yolks, one by one. Add flour and continue mixing until just combined. Set mixture aside in refrigerator for at least one hour.

Preheat oven to 350°F. Roll out dough to a thin layer, then cut to fit tarte or pie shells. Bake until golden-brown, about 10-12 minutes. Set aside to cool.


Heat a large saucepan over medium heat. Add bacon and cook for a few minutes, until crispy. Add apples, cinnamon, vanilla, butter and salt. Cook, stirring often, until mixture begins to thicken.

Remove from heat and stir in lemon juice and sugar. Fold in sour cream. Add filling to cooled tarte shells. Serve as is or with a scoop of ice cream.

Tags: apples | bacon | dessert |