Foie Gras & Apple Rose Tarts
D'Artagnan chef bio | Yield: Makes 12 tarts
This foie gras and apple tart recipe only looks complicated. In truth, these beauties are made in under an hour with only 5 ingredients.
- 4 tablespoons unsalted butter, melted, divided use
- 4 firm apples (we used Cortland)
- 1 sheet frozen puff pastry, thawed in refrigerator
- 1 small Mousse of Foie Gras
- Sea salt
- Remove the foie gras mousse from the refrigerator to temper.
- Preheat oven to 400 degrees F. Lightly brush the cups of 2 standard muffin tins with melted butter, set aside.
- Cut the apples in half and core. Slice the apples thin using a mandoline. (We used a ceramic Kyocera mandoline on #2 setting.) Set aside.
- Cut the puff pastry in ¾” strips. Assemble the roses one by one: Use a rolling pin to lightly roll out strips to equal about 16” long. Starting 5” in from the left edge, lay apple slices over the top half of the pastry strip, overlapping slices at the apple’s halfway point. Brush the apple slices with melted butter. Fold up the bottom half of the pastry; this will secure the bottom edge of the apples. Starting at the 5” portion without apples, gently roll the edge of the pastry, like a snail, until the entire length is rolled up and a rose shape is achieved. Carefully place the rose, petals-up, in the prepared tins. Repeat with remaining apples and pastry.
- Transfer pans to the oven and immediately lower heat to 350 degrees F. Bake until puff pastry is firm and cooked through and apples are lightly browned, about 25-30 minutes. Using an offset spatula, remove the tarts and cool on a wire rack.
- Add the softened foie gras mousse to a pastry bag fitted with a ½” plain tip. When tarts have cooled, pipe the empty centers with a portion of foie gras mousse and top with a little sea salt. Serve.