MIRABELLE PIE
One of my husband's favorite tarts: Mirabelle Plum Tart.
How do you like to eat tarts, cold or warm?
What's your favorite tart? For me, it's apple pie 🥰
Ingredients for a 28cm pie
*For the shortcrust pastry* (or use ready-made pastry):
250g flour
100g cold butter, cut into pieces
1 pinch of salt
80g icing sugar (optional for sweet pastry)
1 egg
**For the filling**:
600g to 700g mirabelle plums
50g sugar
50g almond flour
1 sachet vanilla sugar or vanilla powder
1 egg
15cl single cream
Preparation:
1. Prepare the shortcrust pastry:
*In the Thermomix bowl**, combine the flour, egg, icing sugar, cold butter, salt, and vanilla sugar or vanilla powder. - **Program*
20 seconds, speed 4.
*Shape a ball*
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the almond cream:
Mix the sugar and almond flour with the softened butter until smooth. Then add 1 whole egg, a pinch of salt, the vanilla, and the cream, and mix with a whisk.
Refrigerate.
3. Preheat the oven:
*Preheat your oven* to 180°C (350°F).
4. Roll out the pastry:
*Roll out the shortcrust pastry* on a lightly floured work surface into a circle about 3 mm thick.
**Place it in a 26 cm to 28 cm diameter tart pan**, pressing down the edges well and removing any excess dough. I used a 28cm (11") tart ring without a bottom and a Silpat mat underneath for better baking.
5. Assembling the tart:
*Prick the tart base* with a fork to prevent it from puffing up during baking.
*Pour on the almond cream*
Preparing the mirabelle plums:
**Wash the mirabelle plums**, cut them in half, and remove the pits. Pour on the equivalent of a tablespoon of cane sugar to reduce the acidity (optional).
*Arrange the mirabelle plums* on the tart base, packing them tightly.
6. Baking:
*Bake the tart* for 40 to 45 minutes, until the pastry is golden brown and the mirabelle plums are cooked through. 10 minutes before the end of baking, remove the tart ring if using one. Add flaked almonds (optional) and bake for a longer time; this will help your tart brown better.
When it comes out of the oven, you can glaze the tart with a glaze or apricot jam for a nice shine.
ENJOY!