Tarte tatin with PDO huile d’olive de Nyons
Tips and tricks
We advise you to use a delicate-tasting PDO olive oil from Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass.
You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.
- 2 kg apples
- 250 g sugar
- 75 g unsalted butter
- 50 g PDO huile d’olive de Nyons
- For the pastry:
- 250 g flour
- 75 g sugar
- 1 egg
- 1 tbsp. PDO huile d’olive de Nyons
- A pinch of salt
- For the pastry:
Combine the sifted flour, the sugar and the pinch of salt. Quickly blend in the olive oil. Mix in the egg and 1 to 2 tbsp. water to obtain a firm dough. Shape the dough into a ball, cover with cling film and refrigerate for around 1 hr.
Roll out the dough into a circle larger than the size of your pan, then lay it onto a baking sheet and refrigerate.
- Prepare the apples:
Melt 25 g butter. Grease the bottom and sides of the springform pan with the melted butter combined with 1 tablespoon olive oil.
Sprinkle a generous coat of sugar into the pan, leaving the excess in 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 sugar and the olive oil.
Sauté the apple halves until golden. Reserve the syrup.
Carefully position the pieces of apple in the pan, placing them close together.
Sprinkle with a little sugar and one tablespoon olive oil. Add a little cooking syrup (the apple pectin contained in the syrup will help the apples keep their shape).
Bake for 20 minutes. in an oven preheated to 210°C. Remove the pan from the oven and leave to cool for around 30 minutes.
Then insert the rolled-out dough. Push the excess dough against the inner rim of the pan.
Bake for an additional 40 minutes or so, to cook the pastry and caramelise the apples. Keep an eye on the pastry (place tin foil over it if it browns too quickly).