Tarte à la mirabelle


  • Mirabelle plums 1 kg
  • Flour 250 g
  • Butter 125 g
  • Icing sugar 50 g
  • Almond powder 40 g
  • Sugar 2 tablespoons
  • Water 30 g
  • Egg yolk 1
  • Salt 1 pinch

To start, prepare a shortcrust pastry. To do this, mix the butter and flour in a mixing bowl. Add the icing sugar and mix to obtain a sandy texture. Add the egg yolk, water and salt, then form a homogeneous ball of dough. Flatten it into a square, wrap in cling film, then refrigerate for 30 minutes.
After this time, roll out the dough on a floured work surface. Fill a pie mold with it. Prick the bottom with a fork and cover with baking beads before pre-cooking it at 190°C for 20 minutes. Reserve.
Preheat the oven to 190°C.
Cut the mirabelle plums in half, pit them and sprinkle with sugar.
Cover the tart base with almond powder. Arrange the mirabelle plums in a rosette. Bake for approximately 40 minutes.
Let the mirabelle plum tart cool before unmolding it.

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