Rustic tart with pears, quinces and olive oil
This rustic tart has it all: delicious autumn fruits (pear, quince), a generous pastry made with Provençal olive oil PDO, and sweet, fruity flavours. Treat yourself to this recipe (or its savoury version)!
Ingredients
-
250
g
of flour
-
1
c. à soupe
light brown sugar
-
1
pincée
of salt
-
80
ml
Provençal olive oil PDO
-
60
ml
cold water
-
2
ripe pears (Comice, Conférence)
-
1
quince (or 2 if they are small)
-
1
c. à café
orange zest
-
2
c. à soupe
flower honey or chestnut honey
-
1
c. à soupe
Provençal olive oil PDO
-
1
c. à café
chopped fresh rosemary or thyme (optional)
-
1
c. à soupe
almond or hazelnut flour
-
Maple syrup
-
Chunks of roasted hazelnuts for a crunchy texture
Tip
> A sophisticated savoury twist: replace the honey with a light dash of white balsamic vinegar, add a few cubes of blue cheese (such as Fourme d’Ambert) and some walnuts: this makes a perfect warm starter served with a chicory salad.
Instructions
Cook the quince in advance: peel it, cut it into thick slices and poach it for 20 minutes in a syrup made from water, honey and orange zest. Drain and leave to cool.
Prepare the dough: mix together the flour, sugar and salt, then add the PDO olive oil from Provence. Rub the mixture together with your fingertips, then add the cold water until you have a smooth dough. Leave to rest for 30 minutes in the fridge.
Preheat the oven to 190°C. Wash the pears, remove the cores and cut them into thick slices.
Roll out the pastry on baking paper (approx. 30 cm). Sprinkle the centre with ground almonds. Arrange the pear and quince slices in alternating rows.
Drizzle with a little PDO olive oil from Provence and a little honey.
You may wish to sprinkle with rosemary or thyme.
Fold the edges inwards towards the centre and bake at 190°C for 35 to 40 minutes. The pastry should be a deep golden brown, and the candied fruit should be glossy.
As soon as it comes out of the oven, drizzle with a thin stream of raw olive oil and maple syrup (1 to 2 tablespoons) to bring out the flavours.
Add the roasted hazelnuts and a pinch of fleur de sel.
Tip
> A sophisticated savoury twist: replace the honey with a light dash of white balsamic vinegar, add a few cubes of blue cheese (such as Fourme d’Ambert) and some walnuts: this makes a perfect warm starter served with a chicory salad.
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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