Tarte Tatin with Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Tarte tatin à l'huile d'olive de Nyons AOP
A PDO
Preparation
30 min
A PDO
Resting time
1h30
A PDO
Cooking time
1h
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

Ingredients

A PDO
For 6 personnes
  • To make this tarte tatin, you will need:
  • 2 kilos of apples
  • 100 g sugar
  • 25 g unsalted butter
  • 50 g Nyons olive oil PDO + 2 tablespoons
For the pastry:
  • 250 g of flour
  • 75 g of sugar
  • 1 egg
  • 1 tablespoon of Nyons olive oil PDO
  • A pinch of salt

Tip

We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its aromas of dried fruit, as well as a buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. You could also use one of these PDO olive oils: Nice and Corsica – Oliu di Corsica – traditional harvest. Apples paired with olive oil make a delicious combination that we absolutely love... Do also try the recipe for caramelised apple cake with olive oil.

Instructions

Prepare the pastry for the tarte tatin:
  • Mix together the sifted flour, sugar and a pinch of salt.
  • Quickly mix together with 1 tablespoon of olive oil.
  • Mix with the egg and 1 or 2 tablespoons of water to form a firm dough.
  • Shape the dough into a ball, cover with cling film and leave to rest in the fridge for about 1 hour.
  • Roll out the pastry (slightly larger than your tin), then place it on a baking tray and set aside in the fridge.
Preparing the apples:
  • Melt 25g of butter. Grease the base of the cake tin with the melted butter mixed with 1 tablespoon of olive oil, covering the entire surface (base and sides).
  • Generously sprinkle the tin with sugar, leaving the excess at the bottom. Set aside.
  • Peel the apples, cut them in half and remove the cores.

  • In a frying pan, melt a knob of butter with 50g of sugar and 50g of olive oil. Fry the apple halves until golden brown. Set the juice aside.

  • Arrange the apple slices neatly in the tin, packing them tightly together (with the rounded side facing the bottom of the tin).
  • Sprinkle with a little sugar and drizzle over a tablespoon of olive oil. Add a little cooking syrup (the pectin from the apples, contained in the syrup, helps the tart to hold its shape).
Cooking:
  • Bake for 20 minutes in an oven preheated to 210°C. Remove the dish from the oven and leave to cool for about 30 minutes.

  • Next, place the disc of pastry on top. Tuck the excess pastry in along the inner edges of the tin.

  • Return to the oven for about 40 minutes to cook the pastry and caramelise the apples, keeping an eye on the colour (cover with aluminium foil if the pastry browns too quickly).
  • Leave to cool for a few minutes before turning the cake out onto a serving plate.

Tip

We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its aromas of dried fruit, as well as a buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. You could also use one of these PDO olive oils: Nice and Corsica – Oliu di Corsica – traditional harvest. Apples paired with olive oil make a delicious combination that we absolutely love... Do also try the recipe for caramelised apple cake with olive oil.
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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