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1
Preheat oven to 400 degrees F.
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2
Candied Bacon:
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3
Put a baking rack onto a baking sheet.
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4
Spray the rack with nonstick cooking spray and lay the bacon on the rack in a single layer.
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5
Sprinkle with 1/2 of the raw sugar.
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6
Put the pan in oven and bake for 8 minutes.
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7
Flip the bacon and sprinkle it with the remaining sugar.
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8
Return to the oven and bake until the bacon is browned and crisp, another 8 minutes.
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9
Remove the bacon from rack, transfer to a plate, and set it aside to cool completely.
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10
Once cool, break the candied bacon into small shards to use for a garnish on the tarts and reserve.
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11
Tarts:
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12
Unfold the puff pastry onto a lightly floured surface and roll the sheet out slightly.
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13
Using a 2-inch round biscuit cutter, cut out 24 rounds.
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14
Place the rounds on a baking sheet lined with parchment paper.
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15
Top with a baking rack to help keep the rounds uniform and even as they bake.
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16
Bake in the preheated oven until the rounds are golden brown, about 12 minutes.
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17
When done remove them from the oven and set aside to cool.
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18
In a medium bowl, add the diced apples and toss with the lemon juice.
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19
Add the cinnamon, maple syrup, 1/4 cup bourbon, butter, and brown sugar to the apples, and stir to combine.
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20
In a large skillet, heat the apple mixture over medium-low heat.
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21
Cook until the apples are tender and the liquid has thickened, about 10 to 12 minutes.
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22
Set aside to cool.
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23
Mix the 2 slices cooked and crumbled bacon into the apple filling.
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24
In a large, chilled bowl combine the heavy cream, powdered sugar and 1 tablespoon bourbon.
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25
Whip with a hand mixer to soft peaks.
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26
Using the tip of a spoon, carefully remove a little circle of puff pastry from the center of each tart round, creating a well.
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27
Fill each pastry with 1 tablespoon of the apple filling.
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28
Put the filled tarts on a serving platter.
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29
Top with a dollop of whipped cream and garnish with a shard of the candied bacon.
