Rustic apple tart

Huile d'olive de Nyons PDO
Subtle flavour
Tarte rustique aux pommes
A PDO
Preparation
30 min
A PDO
Resting time
30 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
Dessert Vegan Vegetarian

Ingredients

A PDO
For 6 personnes
Compote:
  • 3 apples
  • 2 tablespoons of sugar
Filling:
  • 3 to 4 apples
  • 2 tablespoons of sugar
  • 1 teaspoon of cinnamon
  • 1 tablespoon of mild-flavoured olive oil
  • 50g of sultanas
  • 1 tablespoon of rum
Dough:
  • 250g of T55 flour or similar
  • 8 cl of mild-flavoured olive oil
  • 8 cl of water

Tip

For this rustic apple and olive oil tart, we recommend a subtly flavoured olive oil, such as PDO Nice, PDO Nyons, AOC Languedoc, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches du Rhône, Verdale de l’Hérault …

Instructions

  • Soak the raisins in 2 tablespoons of water and the rum.
  • Prepare the dough: combine the flour, mild-flavoured olive oil, water and a pinch of salt. Knead briefly until you have a smooth ball of dough (do not knead for too long, so that the dough does not become too firm and retains its crispness). Set aside.
  • Prepare the filling: peel and halve 3 to 4 apples, then cut them into even, medium-sized slices. Marinate them for 30 minutes in mild olive oil, sugar, cinnamon and rum-soaked raisins.
  • Prepare the compote: peel and chop 3 apples into large chunks. Simmer them in a saucepan with 2 tablespoons of sugar and 2 tablespoons of water.
  • Preheat the oven to 180°C.
  • Lightly dust your work surface with flour, roll out the pastry (leave the edges uneven – this adds to the charm of this tart) and place it on a baking tray lined with baking paper. Spread the apple compote over the pastry, then arrange the apples in the centre (leaving a gap of about 6 cm between the apples and the edge of the pastry). Fold the edges of the pastry over the apples. Sprinkle the edges with sugar. Bake for about 30 minutes.

Tip

For this rustic apple and olive oil tart, we recommend a subtly flavoured olive oil, such as PDO Nice, PDO Nyons, AOC Languedoc, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches du Rhône, Verdale de l’Hérault …
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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