Apple And Foie Gras Tarte Tatin

1. 1

   Wash and dry potatoes.

2. 2

   Cut one apple into slices 0.5 cm thick (leaving the skin).

3. 3

   In a frying pan, melt 20 grams of butter and cook apple slices over low heat for 5 minutes on each side.

4. 4

   Carefully flip apple slices.

5. 5

   Peel the remaining 3 apples and remove the core and seeds.

6. 6

   Cut them into small cubes.

7. 7

   In a frying pan melt 30 grams of butter and cook the apple cubes sprinkled with sugar for 7-8 minutes over low heat.

8. 8

   Reserve and keep warm.

9. 9

   Place the cooked apple slices on work surface and with a cookie cutter, cut a 7 cm circle in every slice.

10. 10

    Place a tin ring on a plate, place the slice of apple on the bottom, top with cooked apple dices (a layer of about 2 cm) and tap it down gently with the back of a spoon.

11. 11

    Remove the ring.

12. 12

    Using a knife or a vegetable peeler, slice the foie gras very thinly and place slices forming a rose on top of the apples.

13. 13

    Make a vinaigrette combining hazelnut oil, balsamic vinegar, salt and pepper.

14. 14

    Drizzle the tartletts with the dressing.

15. 15

    Season with sea salt and freshly ground pepper.

16. 16

    Sprinkle with chopped hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.