Tarte Tatin with Nyons PDO olive oil

Preparation: 30 minutes
Cooking: 1 hour
Rest: 1 hour 30 minutes

Ingredients for 6 people
• 2 kilos of apples
• 250 g of sugar
• 75 g of unsalted butter
• 50 g of Nyons PDO olive oil

For the dough:
• 250 g flour
• 75 g sugar
• 1 egg
• 1 tbsp. tablespoons of Nyons PDO olive oil
• A pinch of salt

Preparation
• Preparation of the dough:
Mix the sifted flour, the sugar and the pinch of salt. Mix quickly with olive oil. Bind with the egg and 1 to 2 tablespoons of water, to obtain a firm paste. Form a ball with the dough, cover with stretch film and leave to rest in the refrigerator for about 1 hour.
Roll out the dough into a disc larger than the size of your mold then place it on a plate and set aside in the fridge.
• Preparation of the apples:
Melt 25 g of butter. Grease the bottom of the baking pan with the melted butter mixed with 1 tablespoon of olive oil over the entire surface (bottom and edges).
Sprinkle the mold generously with sugar, leaving the excess in the bottom. To book.
Peel the apples, cut them in half and remove the seeds.
In a frying pan, melt a knob of butter with 50g of sugar and the olive oil.
Brown and color the apple halves. Reserve the juice.
Arrange the apple pieces harmoniously in the mold, squeezing them well. 
Cover with a little sugar and a tablespoon of olive oil. Add a little cooking syrup (the apple pectin, contained in the syrup, helps the apples hold together).
Bake for 20 minutes in a preheated oven at 210°C. Remove the dish from the oven and let cool for about 30 minutes.
Then place the disc of dough.
Tuck the excess dough on the inside edges of the mold.
Put back to cook for about 40 minutes to cook the dough and confit the apples, watching the coloring (put aluminum foil if the dough browns too quickly).