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  • Writer's pictureTerri Windover

I love you more than bacon.

No I actually don’t. Bacon is pretty much at the top of my list. If you are a bacon hater go away… seriously, go away now. No one needs friends that hate bacon. If you can put nuts, raisins and even chocolate in butter tarts then why not bacon? It was that random thought and the new bottle of small batch smoked maple bourbon from Knob Creek that magically found it’s way into my shopping bag that led to these bacon and pecan butter tarts. I have to say that the sweet and salty combo is amazing in them! In addition to those aspects the bacon adds a nice subtle hint of smokiness to the tarts which makes them that much better!

I rarely make tarts or pies with two crusts preferring to either leave the top off or make a slightly healthier crumble top. For this we are focusing on a topless tart (get your mind out of the gutter people this isn’t a strip bar) If you are a fan of bacon and of pecan pie then you just have to try these bacon and pecan butter tarts!

Bacon Bourbon Butter Tarts


  • 1 package tart shells

  • 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

  • Bourbon


  1. Prepare the tart shells according to the package for a topless tart

  2. Mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and bacon and pour the mixture into the tarts.

  3. Bake in a preheated 350F/180C oven and bake until set, about 15-25 minutes.

  4. Option: Add a splash of bourbon to the custard mixture to make maple bourbon bacon butter tarts!

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