Baronnies apricot tart with hazelnuts and pistachios

Huile d'olive de Nyons PDO
Subtle flavour
Tarte aux abricots des Baronnies, noisettes, pistaches
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Dessert Vegetarian Summer

Ingredients

A PDO
For 8 personnes
For the dough:
  • 200 g of flour
  • 5 cl Nyons olive oil PDO
  • 10 cl water
  • 1 sprig of rosemary
  • 1 a pinch of salt
For the filling:
  • 2 eggs
  • 20 cl liquid crème fraîche
  • 150 g of hazelnut powder
  • 50 g sugar
  • 50 g unsalted, shelled green pistachios
  • 3 cl Nyons olive oil PDO
  • About ten apricots
  • 1 sprig of rosemary

Tip

Choose Nyons olive oil PDO (subtle flavour) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier variety, Grossane, Tanche...

Instructions

  • Heat the crème fraîche. Turn off the heat as soon as it starts to simmer and add the whole sprig of rosemary. Leave it to infuse whilst you prepare the rest of the recipe.
  • Mix together the ingredients for the pastry (flour, oil, water, salt and finely chopped rosemary). Once it forms a soft ball, roll it out with a rolling pin, place it in a tart tin and set aside in the fridge.
  • Preheat the oven to 180°C.

  • Beat the eggs with the sugar, then add the cream (strained, without the rosemary), the ground hazelnuts and the Nyons olive oil PDO, and mix together.

  • Take the pastry out of the fridge. Prick it with a fork.

  • Wash the apricots, remove the stones and arrange them on the pastry base, facing downwards. Cover with the filling and sprinkle with roughly chopped pistachios.

  • Bake for 30 to 45 minutes (if the apricots start to burn, cover with aluminium foil and continue baking).

Tip

Choose Nyons olive oil PDO (subtle flavour) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier variety, Grossane, Tanche...
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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