Apricot, dried fruit and rosemary tart
Ingredients
For
6
personnes
For the pastry:
- 250g white flour (T65)
- 1 teaspoon of fine salt
- 6 cl of mild-flavoured olive oil
- 12 cl of cold water
- 6 sprigs of rosemary
For the filling:
- 12 apricots from the Baronnies or Roussillon
- 50g of ground almonds
- 50g of nuts (pistachios, pine nuts, walnuts)
- 3 tablespoons of honey
- 2 tablespoons of mild-flavoured olive oil
Tip
This recipe can also be made with peaches or plums!
Instructions
- Prepare the dough: chop the rosemary. Mix together the flour, rosemary and salt. Add the mild-flavoured olive oil and the water.
- Quickly knead the dough into a ball. Roll it out on a floured work surface, place it in the tin and prick it all over. Leave to rest in the fridge for 30 minutes.
- Preheat the oven to 180°C.
- Wash the apricots, cut them in half and remove the stones. Sprinkle the pastry with ground almonds. Arrange the apricots on the pastry with the cut side facing upwards; they should be placed close together.
- Mix the honey and the mild-flavoured olive oil, then pour this mixture over the apricots. Roughly crush the dried fruit and sprinkle it over the apricots.
- Bake for 20 to 25 minutes.
Tip
This recipe can also be made with peaches or plums!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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