    
Zougnes
Zougnes are tarts whose filling is made from apples (peeled and diced), cranberries, raisins and salt pork (simmered for an hour, then diced.)
The pastry crust is made as you would a pie crust, but with the addition of an egg and baking powder, and with lard definitely used as the fat. The pastry is rolled out thin, then used to line tart cups about 4 inches (10 cm) wide.
A bit of each filling ingredient is put in each tart shell, along with some white sugar and a tablespoon of the water that the lard was cooked in, then baked for half an hour in a moderate oven.
They are made in Prince Edward Island, Canada, and in Nova Scotia, Canada, by French-speaking Acadians in those two provinces. The Nova Scotian variety, though called by the same name and prepared essentially the same, is made without the salt pork.
If the concept of a dessert with meat in it sounds bizarre at first blush, think mincemeat (as in the original mincemeat), or medieval cooking.
Also called:  Salt Pork Tarts
See Also
Salt Pork
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