{"id":7735,"date":"2020-10-09T10:26:36","date_gmt":"2020-10-09T10:26:36","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7735"},"modified":"2020-10-12T10:36:36","modified_gmt":"2020-10-12T10:36:36","slug":"tourte-aux-pommes-a-lhuile-dolive-de-la-vallee-des-baux-de-provence-aop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/tourte-aux-pommes-a-lhuile-dolive-de-la-vallee-des-baux-de-provence-aop\/","title":{"rendered":"Tourte aux pommes \u00e0 l\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Pour la p\u00e2te :<\/p>\n

    \n
  • 420 g de farine<\/li>\n
  • 100 g de beurre<\/li>\n
  • 30 g d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP<\/strong><\/li>\n
  • 80 g de sucre<\/li>\n
  • 2 c. \u00e0 soupe de zeste d\u2019orange<\/li>\n
  • 1 pinc\u00e9e de sel<\/li>\n
  • 2 \u0153ufs<\/li>\n<\/ul>\n

    Pour la garniture :<\/p>\n

      \n
    • 1 kg de pommes reinettes ou canada<\/li>\n
    • 60 g de sucre<\/li>\n
    • 100 g de raisins secs<\/li>\n
    • 2 c. \u00e0 soupe d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP<\/strong><\/li>\n
    • 2 c. \u00e0 soupe de sucre glace<\/li>\n
    • 2 c. \u00e0 soupe de rhum<\/li>\n
    • 1 c. \u00e0 caf\u00e9 de cannelle<\/li>\n
    • 30 g de noisettes<\/li>\n
    • 3 c. \u00e0 soupe de poudre de noisettes<\/li>\n
    • 1 jaune d’\u0153uf<\/li>\n<\/ul>\n<\/div>
      <\/div><\/div><\/div><\/div><\/div>

      Pour 6 personnes
      \nPr\u00e9paration\u00a0: 20 minutes
      \nCuisson\u00a0: 40 minutes<\/p>\n

      Commencer par pr\u00e9parer la p\u00e2te\u00a0: dans une jatte, mettre la farine et le beurre coup\u00e9 en morceaux.<\/p>\n

      M\u00e9langer avec les doigts puis ajouter les \u0153ufs entiers, l\u2019huile d\u2019olive, le sucre, le sel et le zeste d\u2019orange finement hach\u00e9. Ajouter un peu d\u2019eau pour former une boule puis la laisser reposer au frais.<\/p>\n

      Pendant ce temps, pr\u00e9parer la garniture. Faire gonfler les raisins secs dans 1 cuill\u00e8re \u00e0 soupe de rhum.<\/p>\n

      Eplucher les pommes, les couper en tranches fines puis les disposer dans un r\u00e9cipient. Incorporer le sucre, les noisettes pr\u00e9alablement \u00e9cras\u00e9es grossi\u00e8rement et la cannelle. M\u00e9langer le tout.<\/p>\n

      Couper la boule de p\u00e2te en 2\/3 et 1\/3. \u00c9taler les deux p\u00e2tes.<\/p>\n

      Huiler le moule \u00e0 tarte. Le garnir de la p\u00e2te la plus grande et saupoudrer le fond avec la poudre de noisette.<\/p>\n

      Disposer le m\u00e9lange de pommes, les raisins secs et arroser d\u20191 cuill\u00e8re \u00e0 soupe de rhum et d\u20191,5 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive.<\/p>\n

      Recouvrir avec la seconde p\u00e2te. Pincer les bords pour les souder.<\/p>\n

      M\u00e9langer le jaune d\u2019\u0153uf avec une demie cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive, badigeonner le dessus de la tarte avec ce m\u00e9lange. Faire un trou dans la p\u00e2te sup\u00e9rieure (pour que la vapeur s\u2019\u00e9chappe). Cuire \u00e0 four moyen 180\u00b0C (th.6) pendant 30 \u00e0 40 minutes.<\/p>\n

      Servir froid avec une boule de glace \u00e0 la vanille.<\/p>\n


      \nQuelle huile d’olive en AOP pour cette tourte ?<\/strong><\/p>\n

      La tourte aux pommes est un classique de la p\u00e2tisserie familiale que l\u2019on peut pr\u00e9parer toute l\u2019ann\u00e9e, et plus particuli\u00e8rement \u00e0 l\u2019automne. Dans cette recette, pommes, fruits secs, rhum, cannelle et huile d\u2019olive go\u00fbt intense s\u2019y marient pour offrir un dessert cocooning. L\u2019huile d\u2019olive go\u00fbt intense de la Vall\u00e9e des Baux-de-Provence AOP va apporter ses ar\u00f4mes d\u2019herbe fra\u00eechement coup\u00e9e, de pomme, d\u2019amandon, d\u2019artichaut cru, de noisette fra\u00eeche et de feuille de tomate qui vont se m\u00ealer aux saveurs des pommes (on pourra \u00e9galement utiliser une huile d\u2019olive AOP Aix-en-Provence, Corse \u2013 Oliu di Corsica, Haute-Provence, N\u00eemes, Provence dont la structure herbac\u00e9e s\u2019accordera parfaitement avec ce plat).<\/p>\n<\/div>

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