Tarte aux mirabelles

Name: Tarte aux mirabelles
Total time: 60 min
Yield: Serves 8
Cuisine: Lorraine
Ingredients: 1 sheet of all-butter shortcrust pastry; 800 g (1¾ lb) ripe mirabelle plums; 3 whole eggs; 150 ml (⅔ cup) crème fraîche; 100 g (½ cup) granulated sugar; 1 tsp vanilla extract; 30 g (⅓ cup) almond flour; 30 g (¼ cup) powdered sugar

Mirabelle plum custard tart

⏱ 60 minServes 8Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1sheet of all-butter shortcrust pastry
800 g (28 oz)ripe mirabelle plums
3whole eggs
150 ml (⅔ cup)thick crème fraîche
100 g (3½ oz)superfine sugar
1 tspvanilla extract
30 g (1 oz)almond flour
30 g (1 oz)powdered sugar

1 sheet of all-butter shortcrust pastry
800 g (28 oz) ripe mirabelle plums
3 whole eggs
150 ml (⅔ cup) thick crème fraîche
100 g (3½ oz) superfine sugar
1 tsp vanilla extract
30 g (1 oz) almond flour
30 g (1 oz) powdered sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 tart pan (28 cm / 11 in)

1 stainless-steel bowl (2 L / 2 qt)

1 hand whisk

1 sharp paring knife

1 fan oven (180 °C / 350 °F)

1 roll of parchment paper

1 fine sieve

1 cooling rack

1 bowl scraper

03 — Method

Line the tart pan with the pastry and prick the base with a fork so it doesn't puff up.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Sprinkle the almond flour over the base to soak up the plum juice and keep the crust crisp.
Halve and pit the mirabelles and arrange them cut side up, packed tightly, over the whole base.
Make the custard: whisk the eggs, crème fraîche, sugar and vanilla in the bowl until smooth.
Pour the custard carefully between the fruit without overflowing.
Bake 40 minutes at 180°C (350°F) convection until the custard is set and the fruit lightly caramelized.
Cool 30 minutes on a rack, then dust with powdered sugar just before serving.