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Puff Pastry Tartlets with Mango and Foie Gras

Name: Puff Pastry Tartlets with Mango and Foie Gras
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean
Ingredients: 1 sheet puff pastry, about 8 ounces (225 to 230 g); 1 ripe mango; 4 fresh foie gras slices, about 1.75 ounces (50 g) each; 2 tablespoons (30 ml) Pedro Ximénez sweet sherry; 1 teaspoon extra-virgin olive oil; Fresh rosemary leaves, for finishing; Flaky sea salt, to taste; Freshly ground black pepper, to taste

Crisp puff pastry tartlets topped with Pedro Ximénez-glazed mango, pan-seared foie gras, rosemary, and flaky sea salt.

Prep10 min

Cook15 min

Total25 min

Serves4 servings

Jump to Recipe

These mango and foie gras puff pastry tartlets combine crisp pastry with two contrasting toppings: sweet fruit glazed in Pedro Ximénez and rich, quickly seared foie gras. Flaky sea salt and fresh rosemary sharpen the flavors and keep the appetizer from becoming overly sweet.

Although the finished tartlets look sophisticated, each component requires only a few minutes of preparation. They are particularly well suited to Christmas dinners, celebrations, cocktail parties, or any menu that calls for an elegant Spanish-inspired starter.

Why You’ll Love This Recipe

Crisp, buttery puff pastry provides a light base for the rich foie gras.
Ripe mango adds fresh sweetness and acidity that balance the richness of the liver.
Pedro Ximénez reduces into a concentrated fruit glaze with raisin and caramel notes.
The tartlets require only a short ingredient list while delivering an elegant presentation.
Most of the preparation can be completed quickly, making them practical for special-occasion entertaining.

Ingredient Notes

Puff pastry

A ready-made puff pastry sheet keeps the recipe simple while producing a crisp, flaky base. Keep the pastry cold until shortly before baking so the layers puff properly.

Fresh foie gras

Fresh foie gras is exceptionally rich and contains enough natural fat to sear in a dry skillet. Thick slices are easier to brown without overcooking the center.

Mango

Choose a ripe but still firm mango. Fruit that is overly soft can break apart while cooking in the Pedro Ximénez.

Pedro Ximénez

PX is a sweet Spanish sherry made from Pedro Ximénez grapes. Its concentrated raisin, fig, and caramel flavors complement both mango and foie gras.

Rosemary

Use rosemary sparingly because its piney aroma is powerful. A few small leaves are enough to provide an herbal contrast to the rich foie gras.

Flaky sea salt

A small amount of flaky salt provides texture and balances the sweetness of the mango and wine reduction.

Expert Tips

Keep the puff pastry refrigerated until you are ready to cut and bake it so the butter or fat layers remain firm.
Prick only the center of each pastry circle if you want a slightly raised outer rim.
Use mango that is ripe enough to taste sweet but firm enough to withstand a few minutes in the skillet.
Reduce the Pedro Ximénez only briefly because its natural sugar can become syrupy or burn quickly.
Chill the foie gras until shortly before searing because cold slices hold their shape better in the hot pan.
Use a completely dry skillet for foie gras, since the liver quickly releases more than enough fat for cooking.
Sear the foie gras in small batches if necessary so the pan remains hot enough to brown the surface rapidly.
Assemble the tartlets immediately before serving so the mango juices do not soften the puff pastry.

Serving Suggestions

Serve one tartlet per person as an elegant starter before a holiday or celebration meal.

For cocktail parties, make smaller puff pastry circles and cut the foie gras into smaller portions to create bite-size appetizers.

Pair the tartlets with a lightly dressed green salad containing bitter leaves such as arugula or endive to balance their richness.

Serve with a small glass of Pedro Ximénez for an intensely sweet pairing or choose dry sparkling wine or fino sherry for greater contrast.

Storage and Reheating

These tartlets are best assembled and served immediately. Baked puff pastry circles can be stored separately in an airtight container at room temperature for up to 1 day and refreshed in a 350°F (175°C) oven for 3 to 5 minutes. The cooked mango can be refrigerated in an airtight container for up to 2 days. Refrigerate cooked foie gras promptly and use it within 1 to 2 days, although its texture is best immediately after searing. Reheating assembled tartlets is not recommended because the foie gras can melt and the mango can make the pastry soggy.

Frequently Asked Questions

What can I use instead of fresh foie gras?

Fresh duck liver is the closest practical cooking substitute, although it is leaner and has a stronger liver flavor. Foie gras pâté can also be used, but it should be added cold after the pastry is baked rather than seared.

Can I make the tartlets ahead of time?

Prepare the pastry bases and Pedro Ximénez mango ahead, but sear the foie gras and assemble the tartlets immediately before serving for the best texture.

What can I substitute for Pedro Ximénez?

Sweet cream sherry is the easiest substitute. A small amount of sweet Madeira can also work, although its flavor will differ from traditional PX.

Why did my foie gras melt in the skillet?

The liver may have been too warm, sliced too thinly, or cooked too long. Keep it chilled, use fairly thick slices, and sear it very quickly in a hot dry skillet.

CuisineSpanish, Mediterranean CourseAppetizer, Tapas Yield4 servings NutritionApprox. 590 calories per serving

Ingredients

1 sheet puff pastry, about 8 ounces (225 to 230 g)
1 ripe mango
4 fresh foie gras slices, about 1.75 ounces (50 g) each
2 tablespoons (30 ml) Pedro Ximénez sweet sherry
1 teaspoon extra-virgin olive oil
Fresh rosemary leaves, for finishing
Flaky sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Peel the mango, remove the flesh from the pit, and cut it into thin slices.
Heat the olive oil in a skillet over medium heat and add the mango slices.
Cook the mango for 2 to 3 minutes, turning gently, until it begins to soften without losing its shape.
Pour in the Pedro Ximénez and simmer for another 1 to 2 minutes, until the wine has reduced to a light glaze around the mango. Remove the skillet from the heat.
Unroll the puff pastry and cut out four circles approximately 4 to 5 inches in diameter.
Transfer the pastry circles to the prepared baking sheet. Prick the centers lightly with a fork while leaving a narrow border around the edges.
Bake the puff pastry for about 15 minutes, or until puffed, crisp, and golden brown.
While the pastry bakes, heat a dry skillet over medium-high heat.
Pat the foie gras slices dry and place them in the hot skillet without adding oil.
Sear the foie gras briefly, about 30 to 60 seconds per side depending on thickness, until browned outside while remaining tender in the center.
Transfer the foie gras to paper towels and season lightly with flaky salt and freshly ground black pepper.
Place the baked puff pastry circles on serving plates and arrange the Pedro Ximénez-glazed mango slices over each one.
Top each tartlet with a portion of seared foie gras.
Finish with a few rosemary leaves and an additional pinch of flaky sea salt, then serve immediately.

Notes

Fresh foie gras refers to uncooked duck or goose liver rather than pâté or canned foie gras. It may be difficult to find in ordinary US supermarkets and is generally available from specialty butchers or gourmet food retailers.

If fresh foie gras is unavailable, high-quality fresh duck liver is a practical alternative, although its flavor and texture will be less rich.

Pedro Ximénez, often labeled PX, is an intensely sweet Spanish sherry with raisin and caramel notes. Cream sherry is the easiest US substitute when PX is unavailable.

Commercial puff pastry formulations vary considerably. Some contain butter, milk ingredients, egg, or soy, so check the package label before applying additional dietary or intolerance categories.

Foie gras renders a considerable amount of fat during searing, so no additional oil is needed in the skillet.

Do not overcook the foie gras. It should develop a browned exterior while remaining soft and rich inside rather than melting completely into the pan.

The calorie estimate assumes approximately 230 grams of puff pastry, 200 grams of fresh foie gras, one medium mango, 30 milliliters of Pedro Ximénez, and 1 teaspoon of olive oil divided among four servings.

The dietary and intolerance categories describe the complete written formulation only and do not guarantee the absence of cross-contact.