The Mirabelle Plum is a delicate fruit, commonly grown in France.
This is a Mirabelle tart with almond flour and a homemade shortcrust pastry.
When I take a bite of our homemade Mirabelle Tart, it is as though I end up in another world.
Drifting away with its taste and aroma.
Well, in fact it’s not just any tart, it is a complete inspirational masterpiece of a baked tart.
It is my family’s recipe, and it isn’t just another sophisticated french pastry.
Mirabelle tart is something that everyone should experience!
What is the mirabelle plum?
The Mirabelle is a yellow and orange, round and small plum variety.
The prune’s fruit flesh is soft, plentiful, sweet, and juicy. The seed is not all that large.
It’s the most perfect little fruit!
The fruit is always associated with France due to the fact that some varieties have received geographical protection, most notably the Mirabelle from Lorraine.
In fact, they even organize Mirabelle feasts during harvest season where they crown a miss Mirabelle.
The word Mirabelle (mirabilis) originates from Latin, meaning “wonderful” or even “beautiful to look at”.
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Mirabelle Plum Tart Recipe
Ingredients
For the Shortcrust Base
- 7 ounces White flour
- 3.5 ounces Butter
- pinch Salt
- Water luke warm
For the Filling
- 2 Eggs
- 2 Tablespoon All-purpose Flour
- 1.7 ounces Butter soft
- 2.8 ounces Brown Sugar
- 3.5 ounces Almond flour
- 2.2 pounds Mirabelle Plums fresh or canned
Instructions
For the shortcrust base
- Mix all the ingredients to make the short crust pastry. Work the dough well out and smooth and let it stand for at least 1 hour in a cold room.
- Take a Tarte form and place it on a baking paper. Draw around the form on the paper with a pencil and cut it out. We will need it later!
- Preheat oven to 350 Fahrenheit/ 180 Celsius.
- Butter the Tart form and dust it well with flour. That will prevent the dough to stick on the form while baking.
- Take out your dough and roll it out to approximately 1/2 cm thickness. Turn the baking form and place it on the dough. Calculate 2 cm more from the form and cut out all around. 2 cm more are required or your dough will be too short to fit into the baking form.
- Place the cut out dough into the buttered form.
- Poke with a fork a few fine wholes into it. Add the previously cut out baking paper on top with some weight such as a handful of beans or lentils. That will prevent the dough to blow up in the center and to stay even. Bake the dough by itself for 15 mins at 350 Fahrenheit/ 180 Celsius.
For the filling
- In the meanwhile prepare the filling.
- In a bowl mix Butter, sugar smooth.
- Add the Almond flour, flour and Eggs. Mix it all well so that no lumps are left.
Build the tart
- Once the dough is finished baked, take it out and remove the baking paper with the beans/lentils. Fill into the short crust pastry the almond paste mix.
- you can choose to use canned or fresh mirabelle plums.
- Arrange the preserved mirabelles on top. Bake the Tart for 1 hour at 350 Fahrenheit/ 180 Celsius.
Notes
Nutrition
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I see you are taking the fruit from a jar, did you preserve them in some way that softens the stones? Thanks
Yes, correct, the Mirabelle are homemade canned. You can use store-bought canned fruits too. This recipe is rather old so I will be fixing it soon to reflect the details better. You can also use fresh Mirabelle fruits in this recipe, however, canned fruits are softer and tend to be more flavorful, adding moisture to the tart as well.
This looks SO good! If I get to visit this is what I want. 🙂
Done!! One Mirabelle tart for Maureen, the next time you come over. 😉
What a marvelous dessert…I want to come to Austria and have a taste of a genuine Mirabelle tart! Beautiful post!!!
Then Liz of course your invited to come, it would be a pleasure to enjoy your company over a freshly made mirabelle tart! 😉
Oh.. I just adored this post today! Your words and dream-like photographs really helped me go into another “world”. What a beautiful heirloom recipe and I love that Mirabelle is a girl’s name as well!
Wonderful, looks tasty! Loved your intro too. Really sweet.