It’s a dessert for dad.
This easy tart pairs unlikely ingredients for
a sweet and savory blend. It’s a Bacon Pecan
Tart topped with rich vanilla bean ice cream.
Becky Low brings us this recipe!
Bacon Pecan Tart
½ cup sugar, divided
1 ⅓ cups flour
¾ cup butter, very cold (1 ½ sticks), divided
1 ½ tablespoon lemon juice, divided
½ cup cooked, chopped bacon (about 6-8 slices raw)
1 cup coarsely chopped pecans
3 large eggs
1 cup corn syrup
1 tablespoon vanilla
vanilla ice cream
Preheat oven to 375 degrees. Line 10-inch round or 13×4-
inch rectangular tart pan with foil and lightly butter
sides and bottom of pan; set aside.
Stir together ¼-cup sugar, the flour and salt. Grate ½-cup
(1 stick) butter into flour and mix well with hands. Add
1-tablespoon lemon juice and mix until dough can be formed
into a ball. Evenly press dough into the bottom of
prepared tart pan. Bake 15 minutes.
Sprinkle crust with cooked chopped bacon and pecans.
Melt remaining ¼-cup butter and whisk together with eggs,
corn syrup, vanilla, remaining ¼-cup sugar and remaining ½-
tablespoon lemon juice. Pour mixture over bacon and nuts.
Bake 30 minutes. Cool completely, remove from pan and peel
off foil. Cut into 12-16 pieces, slightly warm tart in
microwave and serve with a scoop of vanilla bean ice cream.
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