Recipe:  Apple and vanilla foie gras tarts

Recipe:  Apple and vanilla foie gras tarts

Audrey Rouby

Cook these wonderful tartlets for your guests. Surprise your friends and family with this starter consisting of fresh foie gras, apple and vanilla. This easy recipe is a succulent and original way to rediscover foie gras.


  • 6 people
  • Préparation: 20 min
  • Cooking: 20 min


  • 600 g of fresh duck foie gras
  • 300 g of puff pastry
  • 6 apples
  • 150 g of butter
  • 50 g of flour
  • 2 vanilla pods
  • Salt and pepper

Step 1

Preheat the oven to 210 ° C.

Step 2

Prepare the puff pastry for your tartlets. Spread the dough thinly on a floured work surface. Cut in 6 discs of 15 cm in diameter. Prick them with a fork and place them on the baking sheet covered with aluminum foil. Cook your puff pastry discs for about 15 minutes. Take them out of the oven and set aside.

Step 3

Prepare the apples. Peel the apples and cut them into quarters. Melt the butter in a pan, open the vanilla pods and remove the black seeds. Then add them to the butter. Cook the apples 8 to 10 min in the butter and vanilla mixture over medium heat. Turn them over from time to time. The apple wedges must remain whole.

Step 4

Cut the foie gras into 1 cm thick slices. Uncover them. Brown them in a pan for a few seconds on one side, turn them over and brown them on the other side.

Step 5

Garnish the discs with puff pastry alternating the apple wedges and the foie gras slices. Salt, pepper and return each mini pie to the oven for 2 to 3 min and serve very hot. Serve with a green salad.

© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.


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