Apple and Foie Gras Tarte Tatin

Directions

1. Wash and dry potatoes.
2. Cut one apple into slices 0.5 cm thick (leaving the skin).
3. In a frying pan, melt 20 grams of butter and cook apple slices over low heat for 5 minutes on each side.
4. Carefully flip apple slices.
5. Peel the remaining 3 apples and remove the core and seeds.
6. Cut them into small cubes.
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. Reserve and keep warm.
9. Place the cooked apple slices on work surface and with a cookie cutter, cut a 7 cm circle in every slice.
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. Remove the ring.
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. Make a vinaigrette combining hazelnut oil, balsamic vinegar, salt and pepper.
14. Drizzle the tartletts with the dressing.
15. Season with sea salt and freshly ground pepper.
16. Sprinkle with chopped hazelnuts.