Probably the best thing about this tart is the delicious cooking liquor it produces – a mixture of apple juice, maple syrup and bacon flavour. I made it with the French excuse for bacon, ‘poitrine fumée’, and am sure it will be even better with a good Irish streaky.
20 minutes preparation
25 minutes cooking
1 pre-prepared shortcrust pastry disc
3 or 4 Bramley apples, peeled, cut into small chunks
8 thin cut slices streaky bacon, plain or smoked
3 tablespoons maple syrup
Heat the oven to 180C.
Press the pastry into a 22cm tart pan. Fill with the apple chunks, then plait the bacon slices, starting from the left and slipping each rasher over and under the next as you go along.
Tuck them well into the edges of the tart, under the apples. You could even fold over the pastry edges to pinch the bacon and keep it in place.
Dot the butter over the top of the tart, sprinkle with the maple syrup and bake for 15 minutes. Remove the tart and space the pecans over the surface. Bake again until the apples are soft and the bacon crisp.
Serve warm with ice cream or cream.