Apple tart with olive oil from the Vallée des Baux-de-Provence PDO
Ingredients
For
6
personnes
For the dough:
- 420 g of flour
- 100 g butter
- 30 g of olive oil from the Vallée des Baux-de-Provence PDO
- 80 g of sugar
- 2 tablespoons of orange zest
- 1 pinch of salt
- 2 eggs
For the filling:
- 1 kg of Reinette or Canada apples
- 60 g of sugar
- 2 tablespoons of olive oil from the Baux-de-Provence Valley PDO
- 100 g of sultanas
- 2 tablespoons of icing sugar
- 2 tablespoons of rum
- 30 g of hazelnuts
- 3 tablespoons of ground hazelnuts
- 1 teaspoon of cinnamon
- 1 egg yolk
Tip
Apple tart is a classic family dessert that can be made all year round, and particularly in autumn. In this recipe, apples, dried fruit, rum, cinnamon and intense-flavoured olive oil come together to create a comforting dessert. The intense-flavoured olive oil from the Vallée des Baux-de-Provence PDO brings notes of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf, which will blend with the flavours of the apples (you could also use an PDO olive oil from Aix-en-Provence, Corsica – Oliu di Corsica, Haute-Provence, Nîmes or Provence, whose herbaceous character will pair perfectly with this dish).
Instructions
- Start by preparing the pastry for the pie: in a bowl, place the flour and the butter, cut into pieces.
- Mix with your fingers, then add the whole eggs, olive oil, sugar, salt and finely chopped orange zest. Add a little water to form a ball, then leave it to rest in the fridge.
- Meanwhile, prepare the filling. Soak the raisins in 1 tablespoon of rum.
Peel the apples, cut them into thin slices and place them in a bowl.
- Stir in the sugar, the hazelnuts (which have been roughly crushed beforehand) and the cinnamon.
- Mix everything together.
- Divide the ball of dough into 2/3 and 1/3. Roll out both pieces of dough.
- Grease the tart tin. Line it with the larger piece of pastry and sprinkle the base with ground hazelnuts.
- Arrange the apple mixture and the raisins, then drizzle over 1 tablespoon of rum and 1.5 tablespoons of olive oil.
- Cover with the second sheet of pastry. Pinch the edges together to seal them.
- Mix the egg yolk with half a tablespoon of olive oil, then brush the top of the tart with this mixture. Make a hole in the top layer of pastry (to allow the steam to escape). Bake in a moderate oven at 180°C (gas mark 6) for 30 to 40 minutes.
- Serve the apple tart cold with a scoop of vanilla ice cream.
Tip
Apple tart is a classic family dessert that can be made all year round, and particularly in autumn. In this recipe, apples, dried fruit, rum, cinnamon and intense-flavoured olive oil come together to create a comforting dessert. The intense-flavoured olive oil from the Vallée des Baux-de-Provence PDO brings notes of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf, which will blend with the flavours of the apples (you could also use an PDO olive oil from Aix-en-Provence, Corsica – Oliu di Corsica, Haute-Provence, Nîmes or Provence, whose herbaceous character will pair perfectly with this dish).
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
You might also be interested in
A modern take on Black Forest cake, tonka bean, amaretto