Pear, hazelnut and Nice olive oil tart PDO

Huile d'olive de Nice PDO
Subtle flavour
Tarte poire – noisette – huile d’olive de Nice AOP
A PDO
Preparation
20 min
A PDO
Resting time
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 Automn Winter

Ingredients

A PDO
For 6 personnes
  • 150 g of sugar
  • 30 g of flour
  • 4 pears
  • 50 g of olive oil from Nice PDO
  • 2 eggs
  • 90 g hazelnut powder
  • 1 handful of whole hazelnuts
  • 1 tablespoon of rum
Recipe for olive oil shortcrust pastry:
  • 250g white flour (T65)
  • 1 teaspoon of fine salt
  • 6 cl of olive oil from Nice PDO
  • 12 cl of cold water

Tip

Treat your guests to this deliciously crunchy dessert! Pear and hazelnut pair beautifully with a subtly flavoured olive oil, whose aromas naturally evoke dried fruit.If you don’t have, or can’t find, PDO olive oil from Nice, then opt for PDO olive oil from Nyons, an AOC olive oil from the Languedoc, an olive oil from France of the Tanche variety, or varieties such as Négrette, Cailletier or Lucques...

Instructions

  • Prepare the pastry: mix the flour and salt in a mixing bowl, then add the Nice olive oil PDO and the water. Knead the dough quickly to form a ball. Then roll it out on a floured work surface and place it in a rectangular tin with high sides. Leave to rest in the fridge for 30 minutes.
  • Meanwhile, roast the whole hazelnuts and then roughly chop them.
  • Mix the sugar and eggs together in a mixing bowl, then add the flour and ground hazelnuts. Add the PDO olive oil from Nice and the rum, and mix together. Set aside.
  • Preheat your oven to 220°C.
  • Peel the pears, cut them into quarters and arrange them on the pastry. Pour the hazelnut cream over the pears (they should be visible above the cream). Sprinkle with coarsely chopped hazelnuts.
  • Bake for 30 minutes.

Tip

Treat your guests to this deliciously crunchy dessert! Pear and hazelnut pair beautifully with a subtly flavoured olive oil, whose aromas naturally evoke dried fruit.If you don’t have, or can’t find, PDO olive oil from Nice, then opt for PDO olive oil from Nyons, an AOC olive oil from the Languedoc, an olive oil from France of the Tanche variety, or varieties such as Négrette, Cailletier or Lucques...
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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