Created by Julie Van Rosendaal
On a lightly floured surface, roll the dough out about 1/8-inch thin; cut into 3-inch rounds with a cutter or glass rim and fit into muffin cups. Re-roll the scraps only once to get as many as possible. Preheat the oven to 375˚F.
In a medium bowl, whisk together the eggs, brown sugar, syrup, butter, lemon juice and salt. Sprinkle some bacon into the bottom of each pastry cup and fill with the filling mixture, filling almost full. Bake for 20-25 minutes, or until golden. Remove from the pan while the tarts are still warm. Makes 2 dozen tarts.