Directions

Pastry: In food processor, pulse together flour, sugar and salt. Add butter and lard; pulse until fat is broken down into pea-sized pieces. With motor running, drizzle in water, just until dough forms a ball. Shape the pastry into disc, wrap in plastic and refrigerate for at least 30 minutes or up to 1 day.

On a lightly floured surface, roll out dough to 1/8-inch thickness; using 4-inch round cutter, cut shapes from dough, re-rolling scraps as necessary, to make 12 rounds. Fit rounds into wells of greased muffin tin.

Preheat the oven to 375°F.

Filling: In bowl whisk eggs, brown sugar, maple syrup, butter, lemon juice and salt, until smooth.

Sprinkle 1 tbsp each of the pecans and bacon into pastry cups; pour in egg mixture. Bake until golden and set, 20 to 25 minutes.

Let cool slightly on rack. Remove from the pan while the tarts are still warm. Let cool completely directly on rack.

Directions

Preheat oven to 350 F

In a medium bowl, add flour, baking powder, cinnamon, nutmeg, and salt and whisk together.

In a separate bowl, combine eggs, milk, butter, and maple syrup and whisk until frothy.

Add the dry ingredients to the wet and stir to combine. Add the dates and bacon and gently mix to evenly distribute.

Prepare an 8” by 4” loaf pan with cooking spray.

Pour the batter into the loaf pan and bake for 45 to 50 minutes until a skewer inserted in the middle of the loaf is clean.

Let cool for 10 minutes on a wire rack then remove from the loaf pan.

Serve with butter and flaky sea salt.