Juliet® foie gras mini tatin apples Laurent Mariotte style

Preparation time: 20 min
Cooking time: 10 min

Serves 6 to 8

• 6 slices of semi-cooked foie gras
• 6 slices of gingerbread
• 3 Juliet® apples
• 30 g of butter
• 1 tablespoon honey
• 2 tablespoons cider vinegar
• Salt and freshly ground pepper

For this preparation, Laurent Mariotte suggests choosing Juliet® apples, which will reveal all their flavours for a festive and original recipe

1. Start with the apples. Peel them, core them and dice them.
2. Now, off to the frying pan! Heat a frying pan with a knob of butter. Place the Juliet® apples in the pan with the honey, then toss well to coat. Season with salt and pepper and cook gently over a medium heat, stirring occasionally. They will melt in the pan and turn a light golden brown, just right!
3. Just the right amount of pizzazz! When they are just tender, pour in the cider vinegar. It will spice things up with a touch of acidity. Stir and simmer for another minute to allow the flavours to blend well.
4. Preparing the base. Meanwhile, toast the gingerbread slices to give them a little crunch. Once toasted, cut out circles with a cookie cutter. Do the same with the slices of foie gras.
5. Now it's time to assemble. Place a disc of gingerbread on the plate, add a circle of foie gras on top, then a nice layer of still-warm apples. Press down lightly with the cookie cutter for a neat finish.
6. Ready to enjoy! Serve immediately to enjoy the warm apples and melting foie gras. If you like the flavours to soak in, leave to rest for a few minutes before serving. Do as you like!

Tip: For the finishing touch, add a pinch of fleur de sel or a few chopped hazelnuts to bring out the flavours even more. A little detail that makes all the difference!

When to serve this recipe for Juliet® mini foie gras and apple tatins ?

These mini Juliet® foie gras and apple tatins are perfect for a chic aperitif, a gourmet starter or even a platter of finger food to share at a festive meal. Their small size makes them easy to serve, and they'll look great on any festive table, whether it's Christmas, New Year's Eve or any other special occasion.

They're a welcome change from traditional foie gras toast, and add an original touch with their balance of melting apples, sweet gingerbread and creamy foie gras. A recipe worth trying out to surprise your guests with a successful sweet and savoury combination.
 

What to serve with these sweet and savoury morsels  ?

There are several options for accompanying these foie gras and Juliet® apple tatins:

 

• A mellow white wine such as a Sauternes or Gewurztraminer, which brings out the sweet and savoury contrast of the foie gras and apples.
• A glass of brut champagne for a sparkling touch that goes well with this refined recipe.
• Juliet® sparkling apples for a non-alcoholic alternative. Its slightly sweet and tangy taste perfectly balances the richness of the foie gras.
• A salad of baby greens with a simple vinaigrette for a touch of freshness.
• Dried fruit such as hazelnuts, almonds or a few dried figs for a crunchy, gourmet touch.

Juliet® apples, the perfect ingredient for this recipe

Juliet® apples are ideal for this recipe for foie gras tatin, as they offer a perfect balance between sugar and acidity. Their firm flesh stands up well to cooking, so you get apples that melt in the mouth without being too runny.

Another advantage is that they are organically grown and 100% French. A guarantee of quality and flavour, which makes all the difference in gourmet recipes like the apple and foie gras tatin.