Blackberry Farm

Friends of the Farm

Bacon & Caramelized Onion Pop Tart with Leaf Lard in Pastry Flour

Created during a recent cooking school, this pastry received all kinds of praise from the guests and an overwhelming response from our friends on Facebook and Twitter who requested the recipe.  You ask, and you shall receive (when it comes to recipes, of course!).


Pastry


1 ½ cups all purpose flour

½ cup wheat flour

1 ½ teaspoon sugar

1teaspoon salt

1 cup cold butter (2 sticks/8oz) or ½ cup butter & ½ cup cold lard

1 egg

2 TBSP milk

To make the pastry, combine all the dry ingredients in a mixing bowl. Work in the fat (butter or butter/lard mix) with your fingers, a pastry blender or a very slow mixer. (You could even do this step in a food processor but watch not to create too much friction or the fat will melt and your pastry will become tough instead of flaky.) Whisk together the egg and milk and add it to the flour butter mixture. You just want the dough to come together. If you have a little bit of dry ingredients in the bottom of your bowl, turn the mixture out and briefly kneed it on your counter top. Separate the dough into 2 equal size pieces and wrap with plastic wrap and chill. If you use lard, the dough will be very soft even after a lot of time in the fridge since lard doesn’t harden like butter. If you are a novice with rolling out dough or have a very warm house, you may want to stick with the all butter version of the dough.

While the dough is chilling, make your filling.

 

Filling  

16 slices of bacon

2-3 large sweet Vidalia onions chopped

*1 ½ teaspoon sugar (optional)

A splash of white wine (for deglazing)

Salt and pepper to taste

Please note, that the filling may make more or less what you need for the pop tarts. Adjust as needed.

In a large skillet, cook the bacon slices. You want them nice a crispy. Once cooked, reserve them on a plate but leave the fat in the pan. Sautee the onions in the bacon fat over medium heat. Depending on the fattiness of your bacon, you may need to add a splash of oil or butter. Stir the onions often being sure not to burn them. Once you can see them getting some color, you can add the sugar. Stir this in just to melt the sugar. If the bottom of your pan is starting to get a caramel color to it, you can add the splash of wine (or you can use water). This is sure to get the onions a nice deep caramel color. The onions should be moist but not swimming in liquid. If you added too much moisture, continue cooking it off. Otherwise, dump the onions and the reserved bacon in a food processor and mix until a smooth jam like consistency. Chill the filling before you start assembling your tarts.

To assemble your tarts you will need 2 eggs, whisked, a fork, rolling pin and flour to dust the counter with. Place one piece of dough on a lightly floured work surface and roll into a rectangle about 1/8” thick. If using the lard in the pastry, you may need to work with more flour to keep from sticking. Your dough should be about the size of a 9x13” pan. Place on a piece of parchment paper on a sheet pan and pop it back in the fridge while you repeat this step with the other piece of dough. Once both sections of dough are rolled out, work with the coldest one first and cut into 3x4” rectangles. Brush the dough with the egg and place a tablespoon of filling in the middle. Gently spread the filling out only in the middle, being sure to keep bare a ½” perimeter on the outside. Cut the other dough into the same size rectangles and gently place on top. Use the tines of the fork to seal the dough together. Repeat with all remaining tarts. Prick the top of the tarts with the fork to allow steam to escape. Brush the top of the tarts with the left over egg from above (*sprinkle with poppy seeds, sesame seeds, and sea salt as an option).  Refrigerate the tarts while you pre heat your oven to 350. If the tarts aren’t cold when they go in the oven, they won’t be as flaky. Remove the tarts from the fridge and place in the oven for 20-25 minutes or until they are golden brown. Enjoy while still warm.


If all else fails, immediately make a reservation at Blackberry Farm to enjoy some without all the labor. Good luck on your pop tarts!