Apricot and lavender tarte tatin
Ingredients
For
6
personnes
- For the pastry:
- 250g of flour
- 120 ml of water
- 60 ml of Nyons olive oil PDO
- Salt
- 3 sprigs of lavender
- For the filling:
- 20 g of butter
- 30 g of Nyons olive oil PDO
- 80 g brown sugar
- About fifteen fresh apricots
- 3 sprigs of lavender
Tip
For this tarte tatin, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice PDO or a Languedoc AOC olive oil. Fancy a classic tarte tatin? Here’s our recipe for apple tarte tatin with olive oil!
Instructions
- Prepare the batter by mixing all the ingredients together.
- Preheat the oven to 180°C. In a frying pan, melt the butter and sugar with the Nyons olive oil PDO and wait until they turn into caramel. Then pour the mixture into a round cake tin.
- Wash the apricots and cut them in half. Place them in the tin, skin-side down on the caramel, packed tightly together.
- Cover with the shortcrust pastry (tuck the pastry into the rim of the dish) and bake the tarte tatin in the oven for 20 to 30 minutes.
- Remove from the oven, sprinkle with lavender and serve the tarte tatin upside down on a serving dish.
Tip
For this tarte tatin, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice PDO or a Languedoc AOC olive oil. Fancy a classic tarte tatin? Here’s our recipe for apple tarte tatin with olive oil!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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