Smoked Bacon and Green Apple Tartlets
16 servings
20 minutes
The combination of sweet fruits and meat always creates intrigue in appetizers, but the smoky trail of smoked bacon adds new depth. The trick is to wrap apple slices in bacon slices and fry them like that , they bake together, and you get beauty: a ruddy, shiny bacon crust on top, and an apple slice turned into a semi-puree, soaked in the aroma of smoked meats, below. If you have good smoked sausage in the fridge instead of bacon (and you definitely will have it on a holiday), don't hesitate to cut it into the thinnest possible pieces and wrap the apples in them. And you can bake not only apples inside smoked meats, but also slices of firm pears or prunes.
1
Prepare all the ingredients.
2
Peel the apple and remove the core.
- Green apples: 1 piece
3
Cut the apple into slices.
- Green apples: 1 piece
4
Wrap each slice in bacon.
- Green apples: 1 piece
- Bacon: 8 pieces
5
Fry the apples in bacon on medium heat until golden brown on each side.
- Green apples: 1 piece
- Bacon: 8 pieces
6
Place on paper towels to remove excess fat.
7
Mix sour cream with creamy horseradish.
- Sour cream: 100 g
- Creamed horseradish: 2 tablespoons
8
Place the sour cream filling in the tartlets.
- Sour cream: 100 g
- Creamed horseradish: 2 tablespoons
9
Cut the apple slices in half and place them on top of the tartlets.
- Green apples: 1 piece
- Tartlet shells: 16 pieces
10
They can be served hot or cold.
