This rustic mirabelle plum tart is as easy to make as it is delicious. Featuring a homemade crispy crust and succulently caramelized plums, this recipe showcases mirabelle plums in their purest form. I often like to serve it with a scoop of vanilla ice cream.<\/p>\n
\nServes 4<\/p>\n
\n– Whole wheat flour: 250 grams
\n– Almond powder: 60 grams
\n– Softened butter: 110 grams
\n– Sugar: 80 grams
\n– Egg: 1
\n– Pinch of salt<\/p>\n
\n– Mirabelle plums: 30
\n– Almond powder: 4 tablespoons
\n– Brown sugar: 2 tablespoons<\/p>\n
\n1 hour 55 minutes<\/p>\n
\n25 minutes<\/p>\n
\n30 minutes<\/p>\n
\nIn a large bowl or using a stand mixer, mix together the butter, salt, and sugar. Add the egg, then incorporate the flour and almond powder. Quickly work the mixture until it forms a smooth dough. Wrap in plastic and let it rest in the refrigerator for 1 hour.<\/p>\n
\nWash the plums and cut them in half.<\/p>\n
\nRemove the dough from the refrigerator and allow it to sit for 5 minutes at room temperature. Roll it out to a thickness of 3mm between two sheets of baking paper.<\/p>\n
\nPlace the rolled-out dough on a baking sheet. Sprinkle the almond powder over the dough, leaving a 6 cm border around the edges. Arrange the plums in the center and fold the edges over the fruits. Sprinkle with brown sugar.<\/p>\n
\nBake in a preheated oven at 180\u00b0C (356\u00b0F) for 30 minutes, until the pastry is golden and the fruits are tender.<\/p>\n\n\n