Mini Tarte Tatins with Foie Gras & Granny Smith Apple

Preparation time

Picto horloge20 min Picto four20 min

Ingredient

  • Prepare the apple base:
    Peel and finely slice the shallot. Dice the apple. Sauté both in a pan with a knob of butter, the honey, and rosemary. Allow to caramelise lightly.
  • Assemble in the moulds:
    Divide the mixture between buttered muffin tins. Cover each portion with a slightly larger round of puff pastry, tucking in the edges neatly.
  • Bake:
    Cook for 20 minutes in a preheated oven at 180°C, until the pastry is golden and crisp.
  • Cook the foie gras:
    Meanwhile, cut the Foie Gras into slices about 1.5 cm thick. Sear quickly in a very hot pan (no added fat), about 2 minutes per side. Place the slices on a rack to drain, then blot gently with paper towel if necessary.
  • Assemble and season:
    Remove the tartes from the oven, turn them out, and place a slice of Foie Gras on top. Sprinkle with salt, pepper, and chopped chives.
  • Serve:
    Serve the mini tartes Tatin warm, as a starter or an elegant appetiser.
All Recipes