Pecan, bourbon & chocolate pie,
PHOTOGRAPHS NASSIMA ROTHACKER STYLING TABITHA HAWKINS
favourites.
Roast onion, smoked bacon & gruyère tarts
MAKES 8. HANDS-ON TIME 40 MIN, OVEN TIME 1 HOUR 45 MIN, PLUS CHILLING
It’s worth tracking down smoked bacon in one piece from your butcher – it will have much more flavour and be less watery than pre-packed bacon slices.
MAKE AHEAD
Wrap the pastry tightly in cling film and keep chilled for up to 2 days.
FOOD TEAM’S TIP
If you’re pushed for time, use a food processor for step 1 (see Annie’s tips).
FOR THE PASTRY
• 250g plain flour, plus extra to dust
• 125g unsalted butter, chilled and diced
• 4 tbsp ice-cold water
• 1 tsp vinegar (cider or white wine)
FOR THE FILLING
• 4 small onions
• 2 tbsp olive oil
• 200g rindless smoked streaky bacon, preferably in one piece
• ½ tsp caster sugar
• 4 medium free-range eggs, plus 3 yolks
• 375ml double cream
• 75g gruyère, comté or cheddar, grated
YOU’LL ALSO NEED…
• 8 x 10cm x 3cm deep cake tins, (we used Dexam non-stick mini cake pans from amazon.co.uk)
1 Tip the flour into a bowl and add a good pinch of salt and ground black pepper. Add the butter and, using a round-bladed knife, cut it into the flour until the pieces are half their original size. Now switch to using your hands. Working quickly, pick up handfuls of the flour and butter and allow it to pass across your fingertips, gently pressing and rubbing the mixture as it falls back into the bowl. Rub the butter into the flour until there are only very small flecks of butter remaining.