A Tart with a Twist — Une tarte bien spéciale

olive oil crust apricot tart

Apricot and Olive Oil Crust Tart

olive oil crust apricot tart

Tea Time with an Apricot and Almond Oil Crust Tart

As you will be able to tell, we have been eating quite a number of fruit tarts chez nous.

But let me explain.

Imagine using fragrant oils instead of butter or margarine in a tart crust. When I first heard about it, I was immediately intrigued and seduced. At home, I have such a wide selection of oils to choose from that once in a while, I find that it is a good idea for me to check what supplies I have and which ones I should use soon.

Fabienne is the one who introduced me to the idea of first using olive oil in a sweet tart crust, and I want to thank her for the brilliant idea. Knowing my attachment to making tarts of all sorts, I decided to play with her original recipe a little and since I have started, I have simply not being able to stop. I have fallen in love with the taste and texture of this type of crust, so much so that I am not even sure whether I will actually want to go back to my old way of preparing a tart crust. But you know the saying: Never say never.

olive oil crust apricot tart

olive oil crust apricot tart

While I simply started by following Fabienne’s recipe — and loved it — I have since then been experimenting with using different types of oils. I first made a sweet olive oil crust recipe using a combination of all-purpose flour and quinoa flour. I modified the ingredient quantities and even decided to prepare a gluten-free version a few times, using gluten-free all-purpose flour to which I added xanthan gum to help with the texture. If you have ever prepared gluten-free baked products, you know that the challenge is to make sure that the dough sticks together and do not end up into a crumbly mess. Then, I went on to experiment further, and on my third or fourth batch, I chose almond oil to complement the almond flour already used in the list of dry ingredients. My verdict? I have been extremely happy with all the results obtained. Using flavored oils instead of butter in a tart crust is a fantastic idea, and definitely a keeper with me — I have even developed a recipe for an olive oil crust for savory tarts, and let me tell you, this is a real treat!

olive oil crust apricot tart

So if you are waiting for the recipe, here it comes. Still, allow me to add a few more things before you eagerly jump to the punch line a.k.a the recipe.

This past month, this sweet fruit tart has become one of my favorite desserts to bake. When you have tart crust ready — which I always have, even frozen — it really takes no time to assemble these tarts. They cook in a dash. Trust me: I recently had a few friends stop by for a drink, and while we were still chatting together, I decided to make a batch of these tartlets, which we enjoyed before they left.

Last week, when I found these beautiful red-yellow-orange apricots (coming from Red Jacket Orchards), I continued to bake more tartlets as P. and I kept feeling a craving for them. I made a few batches with peaches, others with a combination of peaches and apricots, some with olive oil, others with almond oil. Too much dough? I froze it. Both peaches and apricots worked perfectly, the key being to make sure to choose fruit perfectly ripe. To sweeten the fruit, Fabienne’s original recipe used almond flour, honey and olive oil. When baking with an olive oil crust, I kept her idea but changed the quantities. I also decided to add chopped unsalted pistachios. Really, the variations are endless.

So yes, even if you have heard me say this before, for this one, I can only encourage you to try. You never know. Perhaps you too will become as addicted as I am. Not only they are delicious, but with the use of olive oil or almond oil instead of butter, honey instead of sugar, they also make for a much healthier way to prepare a tart. What can I say? With a family member owning un magasin d’alimentation biologique (an organic store), I have maintained this simple motto: we like food which tastes good, looks good and which is also healthy.

Alors, il n’y a aucune raison de s’en priver ! (Then, there is no reason to stop yourself!)

olive oil crust apricot tart

Peach and Olive Oil Crust Tart

Fabienne’s recipe can be found here, mine (with different variants, including a gluten-free one) follow:

Peach (or Apricots) Tart, Sweet Almond Oil Crust

(For a 9.5″ large tart — for 6 people — or 4 tartlets)

For the Almond Oil Quinoa Crust:

  • 1 cup all-purpose flour (for a Gluten Free variant, use here all-purpose Gluten Free flour with 1 tsp xanthan gum)
  • 1/3 cup quinoa flour*
  • 1/4 cup almond flour
  • 1/3 cup organic fine cane sugar
  • 1/8 tsp salt
  • 1/3 cup almond oil (or olive oil, for a variant)
  • 1/3 cup cold water (perhaps an extra Tbsp)

*If you cannot find or do not want to use quinoa flour, simply replace with all-purpose flour.


For the Fruit Topping:

  • 2 large peaches and 2 to 3 apricots (or 8 apricots, according to size)
  • 2 Tbsp unsalted pistachios, chopped coarsely
  • 4 Tbsp almond powder
  • 4 Tbsp honey

Steps:

  • Start preparing the crust an hour ahead of time. Place the dry ingredients in the bowl of a food processor prepared with a dough blade.
  • Add the oil and mix on pulse until crumbly (stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated).
  • Then add the water progressively, enough for the dough to detach from the bowl and form a ball.
  • Let it rest for 1 hour at room temperature before using.
  • Preheat your oven at 350 F.
  • Roll your dough and place it in molds**. Make holes with a fork at the bottom.
  • Sprinkle with the almond powder (or if you prefer, place the almond on top of the fruit).
  • Cut the apricots open and remove the pits. Slice them (if using peaches, you can peel them too) and arrange the fruit on top.
  • Pour the honey over the fruit and add the chopped pistachios.
  • Bake for 30 min for the tartlets, a little longer for a bigger tart.
  • Remove and let cool.

** I use non-stick removable bottom molds, very handy.

Le coin français
Tarte aux pêches (ou abricots), pâte sucrée à l’huile d’amande douce

(Pour 1 grande tarte de 24 cm — pour 6 personnes — ou 4 tartelettes)

Pour la pâte sucrée à l’huile d’amande douce et au quinoa :

  • 150 g de farine blanche (pour une variante sans gluten, utilisez ici de la farine à tout usage sans gluten avec 1 càs de gomme xanthane)
  • 50 g de farine de quinoa*
  • 30 g de poudre d’amandes
  • 60 g de sucre de canne blond
  • 1/8 càc de sel
  • 80 ml d’huile d’amande douce ( ou de l’huile d’olive par une autre variante)
  • 80 ml d’eau froide (1 càs de plus si nécessaire)


* Si vous ne trouvez pas, ou ne voulez pas utiliser de farine de quinoa, remplacez par de la farine blanche


Pour les fruits :

  • 2 grosses pêches et 2 à 3 abricots (ou 8 abricots, selon la taille)
  • 2 càs de pistaches non salées, hachées grossièrement
  • 4 càs de poudre d’amandes
  • 4 càs de miel liquide aux fleurs

Étapes :

  • Commencez par préparer la pâte sucrée une heure à l’avance. Mettez tous les ingrédients secs dans le bol de votre mixeur (utilisez la lame pour réaliser des pâtes).
  • Ajoutez l’huile et mixez jusqu’à ce que la texture ressemble à de grosses miettes (raclez les bords si nécessaire).
  • Ajoutez l’eau progressivement, assez pour que la pâte se détache du bol et forme une boule.
  • Laissez-la reposer une heure à température ambiante.
  • Préchauffez votre four à 180 C.
  • Etalez la pâte et garnissez-en un grand moule ou des petits**. Piquez le fond avec une fourchette.
  • Saupoudrez avec la poudre d’amandes (ou mettez la poudre d’amandes sur les fruits).
  • Coupez les abricots en deux, retirez le noyau et coupez-les fruits en fines lamelles (si vous utilisez des pêches, pelez-les). Arrangez les fruits sur les fonds de pâte.
  • Versez le miel sur les fruits et ajoutez les pistaches concassées.
  • Faites cuire au four pendant 30 min pour les tartelettes, un peu plus longtemps pour une grande tarte.
  • Sortez du four, démoulez et laissez refroidir sur grille.

** J’utilise des moules antiadhésifs à fond amovible, ce qui est bien pratique.

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Posted in Dessert, French Inspired, Fruit, Gluten Free, Tarts | 69 Comments

69 comments

  1. j’ai aussi fait la tarte de fabienne dont tu parles, et elle est effectivement merveilleuse :)
    pas d’hule d’amande dans mes placards, mais j’essaierai peut être l’huile de pistache. En tous cas merci pour cette idée !

  2. Je serais plus abricot que pêche et la version avec l’huile d’amande me tente bien, même au petit déjeuner… comme d’habitude les photos mettent en appétit à toute heure !

  3. Cette tarte me fait super envie, l’huile d’amande douce doit donner un gout sublime !

  4. That looks fabulous! I’ll definitely bookmark it. So how about the savoury version? :)

  5. Your pictures are amazing and your tarts look so good. Will try your recipe with olive oil for a start.
    Bisous.

  6. Oh, là là je dois dire que j’aime beaucoup ta variante à l’huile d’amande douce ….
    Et je suis contente que tu te sois lancée dans l’association huile d’olive patisserie … et tu l’as fait avec brio, comme toujours !

  7. I have a special fondness for tarts also and love the idea of flavored oils. Your tarts are so visually appealing and inspiring. Grazie.

  8. I love this idea, especially because of all the ‘flavor profiles’ from olive oil where commercial butter, too bad, has become a fat carrier with all the flavor intentionally removed. Funny, yes, that it still provides flavor, just from the fat. Lovely, Bea!

  9. Des couleurs similaires pour des parfums différents mais tout aussi apétissants….vous faites un excelent menu tous les deux!

  10. I’ve develop a passion for tarts lately and I look forward to your beautiful creations!

  11. Olive-oil crusts have been around a long time, but I like the idea of experimenting with other oils. There’s a good olive-oil whole-wheat tart crust in Patricia Wells’ Bistro Cooking.

  12. Oh, what a fabulous idea! I can imagine that almond oil would make a most complementary crust for apricot tarts. And the pictures make me want to rake a bite out of my monitor!

  13. You are certainly expanding the use for flavored oils which I very much enjoy. Now did I miss the recipe for the olive oil crust for savory tarts or is that yet to come.
    Your creativity Béa knows no bounds!

  14. I love the idea of using flavored oils in tart crusts. I’ve used olive oil before with a delicious outcome, but will try your almond oil recipe for sure. Hmm, and maybe a walnut oil tart also. The possibilites are endless!

  15. You really are a gourmet tart-making genius! Can’t decide which of these looks better – the apricot or the peach tart!

  16. Thanks, Bea! Ever since I first made a pastry crust, I’d wondered if I could use olive oil instead, but always forgot to research. Obviously, it works! Good stuff.

    Beautiful photos as per always.

  17. Mais pourquoi ne pense-t-on pas à ce genre de choses avant ? Utiliser de l’huile à la place du beurre. C’est là qu’on se rend compte de la richesse de la cuisine et de ces infinies possibilités. En tout cas, ton article m’a bien inspiré et j’ai quelques huiles aromatisées qui pourraient bien pour une fois ne pas se retrouver dans la salade.
    Bien à toi
    verO

  18. Have you ever done a plum tart? I just bought way too many plums. If you have a recipe, I’d love it.

  19. Bea, you are an alchemist! I like to use alternatives to wheat and love baking. Thank you, thank you!
    Madame Cholet

  20. Your tarts look so beautiful! And what an interesting idea to use different types of oils in the crusts.

  21. Quelle recette. Et quelles photos. Il faudra que je m’y mette moi aussi, à l’huile d’olive.

  22. Bea, your tarts are stunning. I’ve yet to try olive oil pastry, but your post is quite convincing (and just in time for the bounty of late summer fruit, I might add). I’d love to learn more about how you’re using xanthan gum in your baking.

  23. I have to show B. this post. He was trying to convince me that I was a weirdo for drizzling falvored oils on my baked summer tarts. You too it a step further in the crust and he must read this!!
    Great idea!

  24. J’avais déjà repéré la recette chez Fabienne et là mainenant chez toi avec une variante. Merci Béa !

  25. Béa, voilà bien des tartelettes qui me font frissonner d’envie… et tes photos me donnent l’impression de rêver tout éveillée !!!

  26. This crust (and tart) looks absolutely delicious. I have been experimenting with crusts in deep frustration because the crust is often my least favorite part, both to make and to eat. I will have to try this. I think I may have at last found a crust that works for me! Thanks for the recipe. I’m glad I happened to pop over here and catch it.

  27. i’ll have to try that crust! i’ve experimented with an olive oil shortbread but it turned out miserably oily and oddly chewy…

  28. Un de mes colocataires était fan des fonds de tarte à l’huile, mais je n’avais jamais expérimenté et j’étais plutôt réticente… Hier j’ai essayé ta recette, version huile d’olive/abricots (avec ajout d’un trait d’eau de fleur d’oranger) et c’était délicieux, merci 1000 fois!

  29. Thank you so much for including gluten free variations! : ) Baked goods are one thing that I’ve missed so much, and I’m just venturing out into trying to deal with the GF flours now after trying so many terrible bought versions, so I just wanted to share my appreciation!

  30. Will you be so kind to translate to English Fabienne’s recipe for the olive oil tart? Also, how different is almond powder from almond flour? Many thanks!

  31. Thank you very much all for your comments. Sorry if I do not have the time to answer individually to all of your comments. But I thank you all the same.

    Therese, ravie de voir que cela t’a plu! Merci!

    Maggie, I am pleased to hear. I am baking a lot more gluten-free and love the experimentation. Today, I made gluten free shortbread, I will blog about it soon.

    Randy, use the same recipe and substitute almond oil for olive oil, which I have done a few times. Look at the details of the recipe. All variants are there. Thank you! And hope you like it!

  32. I did not know it was possible to cook almond oil, I thought that it was like “colza” (forgot the name) when it’s not canola oil, that it was instable when put to heat. Thanks for the recipe!

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  34. What is the difference between almond flour (aka almond meal) and almond powder? I have almond meal (regular and blanched), but have never heard of almond powder.

  35. Bea- Your crusts- and tarts- look too beautiful to eat! Each photograph is like a painting. I will try the gluten-free version of the crust for a savory tart. It sounds amazing! Take care! Karina

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  37. Bea, i add one more comment to tell you that your web site is like my Bible ! i always come here to find new ideas of recipes or presentation. i am longing for some posts everyday but you seem a bit busier than last year… bravo malgre tout !

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  40. I made this tart crust and I have to tell you, it is wonderful. For some reason I don’t have tart pans so baked it free form and it turned out just fine. Thanks for such a wonderful gluten free recipe.

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  44. What sort of gluten free flour are you using for the crust? Is it your own mixture? I’m not a fan of buying packaged flours so I grind my own. What would you suggest for this recipe? Thanks!

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  47. Hi!I finally found a crust without butter,I’m so glad.Thank you for that!And a question:what if we add an egg into it and less water for a softer texture?

  48. Hi!I finally found a crust without butter,I’m so glad.Thank you for that!And a question:what if we add an egg into it and less water for a softer texture?
    Thanks!

  49. Made it yeasterday evening. I used all-purpose flour and olive oil. I also used plums instead of peaches or apricots and almond slices instead of pistachios. I simply loved it!

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  53. Bea, would you recommend freezing the tart base once it has been rolled out? This tart is wonderfully inspiring. I’m using pears instead to fit the season, but I will make it again this summer when apricots are in season!

  54. I just made this into 4 tarlets and just polished off one of those .It was really good, I felt healthy eating it. I wouldn’t add or take away anything ( maybe I would peel the peaches) . The crust is great , I don’t miss the butter. The subtle sweetness honey gives is perfect and they look so cute all cheerful and yellow with green jewels of pistachio . Yummy.

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