The Triton

Career

Crew Mess: Bacon and Rum Butter Tarts

ADVERTISEMENT

Crew Mess: by Capt. John Wampler

When was the last time you went out with friends to dine on fine Canadian cuisine? OK, I know Canadian bacon doesn’t actually come from Canada. But other than poutine (French fries with cheese curds and lamb gravy), what is Canada known for food-wise?

“Peter” is a Canadian who owns a 90-foot yacht that I captain on call. Yesterday he sent me a couple of links about a summertime treat that folks in Ontario go bonkers over –  butter tarts! Sensing a hint, I delved into the story.

”Butter Tart Trail” is a 30-kilometer stretch of rural Highway 6 with 18 bakeries, markets and stores. Kenilworth, a town of 11,500 people in the middle of “the trail,” sells thousands of tarts a week. Business is so good that there is a rural battle going on over butter tarts. When the town of Wellington North heard that Kawartha Lakes, a 3-hour drive to the east, had begun their own butter tart tour, cease-and-desist letters were sent and lawsuits contemplated. One can imagine The Great Canadian Butter Tart Wars coming to blows over this delicious confection.

Peter requested no nuts or raisins. He didn’t say anything about the rum and bacon, but then I didn’t tell him. Peter’s review: “They were perfect!”

INGREDIENTS
1 box ready-made pie pastry (2 crusts)
5 slices bacon, cooked until crispy and chopped

1/2 cup butter, softened (2 sticks)
1 cup lightly packed brown sugar
2 cup corn syrup
1/2 teaspoon salt
2 tablespoons vanilla
1 tablespoon dark rum

DIRECTIONS
Preheat oven to 375 F. Cover a cutting board with parchment or wax paper. Roll out the pie dough and cut with a 3 1/2-inch round cookie cutter to make the pastry shells. Save the leftover dough for repairs or roll it out again to make more shells. Coat your 9-count 3-inch mini-muffin pans (x 4 for this recipe) with nonstick spray. Carefully line muffin tins with the pastry. Place pans on middle rack of oven and bake until the shells start to brown and remove from oven.

In bowl, cream the butter and brown sugar. Stir in corn syrup, rum, salt and vanilla. Combine until it is just blended.

Arrange cooked bacon in bottom of the shells. Add mixture into tart shells, filling each to about 2/3 full (kitchen hack – use an empty plastic ketchup bottle for filling shells).

Bake for about 10 minutes. Do not allow filling to bubble over. Let cool before removing tarts.

Yield: 36 tarts. Enjoy.

Capt. John Wampler (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

Related Posts...
Crew’s Mess: by Capt. John Wampler One of the best things Read more...
Crew Mess: by Capt. John Wampler One of the things Read more...
Crew's Mess: by Capt. John Wampler On my recent 207th Read more...
Crew's Mess: by Capt. John Wampler The great thing about Read more...
Crew's Mess: by Capt. John Wampler In the United States, Read more...

Share This Post

One thought on “Crew Mess: Bacon and Rum Butter Tarts

  1. Bec McFadden

    Hello Captain Wampler! As an Ontarian, I can’t tell you how amused I was to read this! There is quite a debate among the culinary tourism aficionados on this very subject: Which is better? The Butter Tart Trail or The Butter Tart Tour? Who’s to tell.
    Regards,
    Aspiring Stew Bec McFadden

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Yacht industry gathers for Triton Expo

Yacht industry gathers for Triton Expo

More than 800 captains, crew and industry professionals attended the Triton Expo in October at ISSGMT in Fort Lauderdale. Fifty businesses …

From the Bridge: Training, equipment, realistic expectations ease towing trouble

From the Bridge: Training, equipment, realistic expectations ease towing trouble

From the Bridge: by Dorie Cox When photos began circulating recently of a deckhand being pulled into the water behind a yacht underway, …

The Agent’s Corner: Navigate the alphabet soup of US visas

The Agent’s Corner: Navigate the alphabet soup of US visas

The Agent's Corner: by Deb Radtke It’s the time of year when many large yachts are heading to the United States and we are getting a …

Triton networks with Ward’s Marine Electric

Triton networks with Ward’s Marine Electric

More than 300 hundred yacht captains, crew and industry professionals boogied through a '70s-themed Triton Networking event at Ward's …