1 Mix the flour and butter between your fingers.
2 Make a well (hollow on your work surface). Add fine salt and water, mix quickly, form into a ball and refrigerate for at least 1 hour before use.
3 Mold into your small tartlet pans (8 to 10cm diameter), prick the bottom with a fork, fill with dried vegetables or small balls and bake for 15 minutes in a preheated 190°C (375°F) (6+) oven, then empty the contents and return to the oven for another 5 minutes and set aside.
4 In a saucepan pour your vinegar, salt and pepper, add the nutmeg zest, reduce by 2/3 then add your citron preserve and let cook over low heat for 10 minutes (you should taste the vinegar but there should be no acidity).
5 In a well-heated pan, place your foie gras escalopes, salt and pepper them and brown for 1 minute on each side, then place these slices on absorbent paper.
6 In the same pan without cleaning it, add a splash of olive oil, then quickly sauté your dice of peppers and mushrooms, season, turn off the heat and cover.
7 Quickly place your small tartlets in the center of your warm plates, fill them with a good spoonful of citron gastrique, place your foie gras escalopes topped with a little pink peppercorns and green pepper (if you have them), arrange your mushroom and pepper salad harmoniously around and finish with a few drops of balsamic.
*And as usual, I thank my friend Xavier Calizi who supplies me with his magnificent citron preserve that he produces in Cape Corsica.
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