Bon Appetit/December 2004

Foie Gras Tartlets with Vanilla-Scented Apples
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 17.3-ounce package frozen puff pastry (2 sheets), thawed 6 tablespoons (3/4 stick) salted butter (preferably European) 2 vanilla beans, split lengthwise
8 small Gala apples, peeled, quartered, cored, cut into 1/3-inch-thick slices 1 1-1/3 to 1-1/2-pound foie gras (2 lobes; raw goose or duck liver), cut crosswise into 1/3-inch-thick slices



1 Preheat oven to 400 F. Line 2 large rimmed baking sheets with parchment paper. Roll out each pastry sheet on floured surface to 14x12-inch rectangle. Using small plate as aid, cut out four 5-1/2 inch rounds from each sheet. Arrange rounds on prepared sheets. Using fork, pierce rounds all over. Bake until golden brown, occasionally piercing with fork, pierce rounds all over. Bake until golden brown, occasionally piercing with fork and pressing with metal spatula to prevent puffing, about 14 minutes. Cool rounds on sheets.
2 Place butter in heavy large skillet. Scrape in seeds from vanilla beans; add beans. Melt butter over high heat. Add apples; saute until golden, occasionally turning without breaking slices, about 10 minutes.
3 Preheat oven to 400 F. Heat large nonstick skillet over high heat. Working in batches, sear liver slices until brown, about 5 seconds per side. Carefully transfer to platter and cool slightly. Overlap alternate slices of liver and apple in circle on each pastry round (5 or 6 of each). Sprinkle with salt and pepper. Bake tartlets until just heated through, about 5 minutes.

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