Preparation 1 - Tarte Tatin

1. Peel the apples; remove the cores and slice thinly;
2. Sauté the apples in butter until they are cooked, adding a pinch of sugar to caramelize them slightly;
3. roll out the puff pastry and cut out 4 disks about the size of a saucer;
4. cover each disk with apple slices arranged in a rosette and place in the oven for 10-15 minutes until the pastry is puffed and baked.

Preparation 2 - the sauce

1. Meanwhile, pour the honey into the pan that you used to cook the apples; once it comes to a boil, add the veal stock and sherry vinegar;
2. let reduce by half over low heat until the sauce is thick enough to coat a spoon; gradually whisk in some small pieces of cold butter.

Preparation 3 - cooking the foie gras and finishing the dish

1. Cook the foie gras slices in a very hot ungreased skillet: sear for 30 seconds on each side on high heat and 3 minutes on medium heat; sprinkle lightly with fleur de sel; place two slices on each individual "Tarte Tatin"; spoon some of the sauce over top and serve immediately.