So…
this recipe started out as a Bacon Pecan Butter Tart from the nice guy at Closet Cooking, but I was making it for a lunch with friends who cannot eat gluten, and then the markets I went to did not have g-f pie crusts, so I bought some f-f flour I had had some luck with in the past, but when I got home it was not, actually, the same blend, but I soldiered on and made the damned pastry anyway and, to say that it did not work out would be an understatement.
So…
I opted to go crustless, and, you know what?
With a schmear of whipped cream, it was lovely; go crust or not, tart or pie filling, do try this tasty little treat.
INGREDIENTS
•1 egg
•1/2 cup brown sugar, packed
•1/2 cup maple syrup
•1/4 cup unsalted butter, melted
•1 teaspoon vanilla extract
•1/4 teaspoon salt
•1/2 cup pecans, chopped
•6 strips bacon, cooked and crumbled
Heat your oven to 350º.
Combine the ingredients together in a bowl and divide into tart dishes.
Bake for 20 minutes or so, until set.
Note: the original recipe used well chilled pie dough that was cut into 12 four or five inch circles that were then pressed into a muffin tin and chilled for 20 minutes.
Add the filling to the chilled tart cups and bake as directed, until the filling is set.
Pretty nifty, either way.