Blackberry and Mirabelle Plum Tart with Almond Filling
Today, I’m excited to share a recipe for a delightful blackberry and mirabelle plum tart, featuring an almond-based filling. For this recipe, I used store-bought puff pastry, but feel free to use pie crust or shortcrust pastry if you prefer. The filling is super easy to whip up and takes just about 5 minutes to prepare, making this tart both simple and quick to bake—perfect for bakers of all levels.
I opted for homemade blackberry jam, which I had made from a large batch of freshly picked berries to preserve their flavor. However, if you have fresh blackberries at hand, definitely consider using them.
This tart is bursting with fruit flavors and is truly scrumptious—a favorite in our household. It’s a go-to dessert whenever I have fresh fruits available.
Ingredients
For 12 servings
General:
– 1 unit of Puff pastry (store-bought in my case)
– 700g of Mirabelle plums
– 350g of Blackberry jam (or fresh blackberries)
– 30g of Sliced almonds
– 1 tbsp of Powdered sugar for dusting
Filling:
– 4 Eggs
– 200g of Sugar
– 200g of Thick cream (full fat)
– 2 tbsp of Amaretto (or rum), optional
– 100g of Almond flour
– 20g of Cornstarch
Preparation
Total time: 1 hour 15 minutes
Preparation: 30 minutes
Cooking: 45 minutes
1. Prepare the Fruits:
Halve the mirabelle plums and remove the pits.
2. Prepare the Filling:
In a mixing bowl, whisk together the eggs and sugar. Add the cream and blend well. Next, incorporate the almond flour and cornstarch into the mixture.
3. Preheat the Oven:
Set the oven to 390°F (200°C), using conventional heating.
4. Assemble the Tart:
Line a 12-inch (30 cm) tart pan with the pastry, keeping the parchment paper on. Spread the blackberry jam evenly over the base. Arrange the plum halves on top of the jam. Pour the almond filling over the plums and sprinkle with sliced almonds.
5. Baking:
Bake in the preheated oven for 40-45 minutes or until the tart’s surface and crust are golden brown. Allow the tart to cool, then transfer it to a serving plate.
Serving:
Dust with powdered sugar before serving.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.