Rubis Gold® Tarte Tatin with smoked duck breast

Total time




The ingredients

  • 4 RUBIS GOLD ® apples
  • 4 medium-sized potatoes
  • 90 g smoked duck breast
  • 1 puff pastry
  • 1 onion
  • 1 tablespoon of sugar
  • 1 tbsp cider vinegar
  • 80 g butter
  • roasted hazelnuts
  • some rocket leaves
  • ground pepper


  1. Peel the apples. Cut them into quarters, then cut them into thick strips. Fry them for 15 minutes in 25 g of butter. 5 minutes before the end of cooking time, pour in the vinegar. Then set aside.
  1. Peel the potatoes and onion. Cut them into strips. Fry them for 15 minutes in 25 g of butter. Season with salt and pepper. Then set aside.
  1. Preheat the oven to 200°C. In a pie tin coated with butter, arrange the slices of smoked duck breast in a rosette, alternating them with the apple and potato strips. Place the excess apples and potatoes on top. Season with pepper.
  1. Place the puff pastry on top. Prick it with a fork. Place in the oven for 20 minutes. Leave to rest for 5 minutes, remove from the mould and serve immediately, decorated with a few rocket leaves and roasted hazelnut slivers.

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