Tarte aux mirabelles alsacienne


  • Mirabelle plums 1 kg-2,2 lbs
  • Flour 250 g-0,55 lbs
  • Liquid cream 200 ml
  • Eggs 2
  • Butter 125 g-0,27 lbs
  • Sugar 80 g-0,196 lbs
  • Water 35 ml
  • Vanilla sugar 1 sachet
  • Salt 1 pinch


Start by preparing a pie crust. To do this, mix the flour, 30 g-0,066 lbs of sugar and a pinch of salt in a salad bowl. Beat an egg into an omelette before adding it to the preparation. Also add the butter cut into small pieces. Mix everything with your fingertips to get a sandy texture. Then add the water, work the mixture to obtain a homogeneous dough, then form a ball. Refrigerate for 30 minutes.

Meanwhile, cut the mirabelle plums in half and pit them.

In a salad bowl, beat the second egg with the remaining sugar until the mixture turns white. Add the liquid cream and mix.

Preheat the oven to 220°C.

Using a rolling pin, roll out the dough on a floured work surface. Then place it in a pie mold. Prick with a fork. Place the mirabelle plums in the base of the tart before pouring in the mixture.

Bake the Alsatian mirabelle plum tart in the oven for 35 minutes. Sprinkle with vanilla sugar, then cook for 5 more minutes. Let cool before serving.

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