• 20min
  • 25min
  • Difficult
  • 4 Servings
0 vote


  • salt
  • 30 g unsalted butter
  • 3 Pink Lady® apples
  • 40 Slices of smoked duck breast
  • 1 sheet of puff pastry
  • Milled pepper
  • 4 small handfuls of rocket leaves
  • 2 dessert spoons of pine nuts
  • 4 Balsamic cream


  1. Preheat the oven to 180°C. Peel, core and slice the apple (approx. 5mm thickness)
  2. Heat the butter in a frying pan and lightly fry the Pink Lady® slices.
  3. Butter 4 mini quiche moulds and arrange the apple and duck slices in a flower shape in the bottom. Season.
  4. Cut four disks shapes out of the puff pastry (they should measure 1 cm more than your moulds). Pierce with a fork and place over the apple and duck, making sure you tuck the edge underneath the apple and duck. Bake in the oven for 20 minutes.
  5. During this time, toast the pine nuts for a few minutes in a hot frying pan.
  6. When the mini tarts are cooked, allow them to cool for 5 minutes, then remove from moulds, add the rocket and pine nuts and drizzle over the balsamic cream. Season and serve immediately.

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