Apple tatin and pan-seared foie gras
Medium White
Appellation(s)
- Beaujolais
A gourmand and refined starter for any festive menu. Beaujolais white is a deliciously refreshing pairing for this luxurious dish!
For more information about Beaujolais whites, visit the appellation page!
Ingredients
- 6 escalopes of foie gras
- 30g sugar
- 20g semi-salted butter
- 6 apples
- 1 tsp powdered cinnamon
- 1 sheet of flaky pastry
- Salt, pepper
Preparation
- Step 1Preheat the oven to 180°C.
- Step 2Peel the apples and remove the core, cut into wedges.
- Step 3Brown the apples in a pan with the butter and cinnamon for a few minutes. Set aside.
- Step 4Make caramel with the sugar.
- Step 5Pour the caramel into small tart moulds covered in baking paper.
- Step 6Place the apple wedges on top.
- Step 7Cook in the oven for 30 minutes.
- Step 8When cooked, using a pastry cutter, cut out circles of flaky pastry a little bigger than the moulds you used.
