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Vi's Savory Apple and Bacon Tarte Tatin


2 T. butter, divided

(+ more for greasing the pie tin)

1 tsp. thyme, minced

1/4 C. Brown sugar

6 ea. Fuji apples

4 ea. bacon slices, chopped

1 ea. onion, sliced thin

1 ea. 3 2 1 Pie dough (recipe follows)

6-8 bottles 90 Shilling Ale (beer)


  • Grease a pie tin very well. Sprinkle with thyme and brown sugar and set aside. Preheat oven to 350*F (conventional)/375*F (convection).

  • Slice apples into thin wedges, and sauté briefly in the butter. Not very long, just enough to soften the apples but you don't want them mushy. Set aside to cool. Open the beer, pour into chilled glass. Take a sip. Good isn't it?

  • In a sauté pan, add the bacon and cook over low heat until the fat renders out, and the bacon is crispy. Taste the bacon, it should be slightly smoky and salty. Better take another sip of beer. Lower the heat. Add the sliced onion to the pan and cook slowly, stirring every couple of minutes. Don't try to cook too fast, the point here is to cook the liquid out of the onion, which leaves behind the sugars, which caramelize in the bacon fat and nicely brown the onion. (This can take a while. If necessary get another beer. when the onion is a beautiful light brown and tastes sweet, remove from the heat and set aside to cool.)

  • Meanwhile, take your apples and lay them into the pie pan layering and slightly overlapping them.

  • Sprinkle the chopped bacon all over the apples. Spoon the caramelized onions over the top of the apples. Lay a piece of parchment paper over the top of the onions, and gently but firmly press down on the mixture, flattening it into the pan and forcing out as many bubbles as you can. Important-remove the parchment paper.

  • When your beer is done, cut the pie dough into a circle the same size as the pan, and gently lay over the onion mixture. place in oven and set timer for 30 minutes. Sit down for a minute. Open another beer. this is really tasty isn't it? 90 Shilling is perfect for baking. When the timer goes off, check out the tart. The top should be golden brown and there should be liquid bubbling from the edges.

  • Remove from the oven and place in refrigerator for at least three more beers or overnight if it comes to that. In the morning or possibly afternoon, carefully slide a knife all around the edges of the tart. Place a plate over the top and holding the plate and pie tin together, invert the tart. Give the center of the tart a solid whack with the back of your knife. Loud isn't it?

  • Remove the pie tin. and slice the pie into 10 wedges. Gently reheat in low oven for about 15 minutes and serve.


321 Pie Dough.


1 1/2 # flour

2 tsp. salt

3/4 C. butter, cold and chopped into pieces

1/2 C. water, cold


  • Mix together flour and salt.

  • Add cold butter. Mash around in the dough until the texture is mealy with visible pieces of butter showing.

  • Add cold water all at once and stir until ball forms.

  • Cover and refrigerate, roll out as needed. .

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