Peach shortcrust tart

Huile d'olive de Nice PDO
Subtle flavour
Tarte sablée aux pêches
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Cooking time
30 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
Dessert Vegetarian Summer

Ingredients

A PDO
For 6 personnes
For the olive oil pastry:
  • 350 g of flour
  • 12,5 cl Nice olive oil PDO
  • 1 egg
  • 1 pincée of salt
  • ½ verre water
For the topping:
  • 5 white and yellow peaches
  • 2 eggs
  • 15 cl liquid crème fraîche
  • 1 c. à soupe sugar
  • 1,5 c. à soupe of ground almonds
  • 20 feuilles lemon verbena

Tip

Choose a Nice olive oil PDO (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, PDO olive oil from Corsica - Oliu di Corsica...

Instructions

  • Heat the crème fraîche, add the lemon verbena and leave to infuse. Set aside.
  • Preheat the oven to 180°C.
  • Prepare the olive oil pastry: crack the egg into a mixing bowl and beat it with the salt. Add 250 g of flour and mix everything together.

  • Add the Nice olive oil (PDO) and knead the dough until it is smooth.

  • Add the remaining 100 g of flour. Add a little water and knead the dough. Repeat this process until the dough is smooth and well combined.
  • Roll out the pastry and line a tart tin with it. Prick it all over.
Prepare the filling:
  • Peel and slice the peaches.
  • Mix together the eggs, sugar, ground almonds and crème fraîche infused with verbena (remember to remove the verbena first!).
  • Arrange the peach slices on the pastry, then pour over the egg custard.
  • Bake for 30 minutes.

  • Serve warm or cold.

Tip

Choose a Nice olive oil PDO (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, PDO olive oil from Corsica - Oliu di Corsica...
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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