🥧 Mirabelle plum tart
Tarte aux mirabelles is a tart from Lorraine in north-eastern France: a shortcrust base spread with almond cream and packed with small golden mirabelle plums. As it bakes, the plums soften and caramelise slightly while the almond cream puffs around them. It is sweet, fruity and fragrant, served warm or at room temperature.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g plain flour, 100 g cold butter, 1 egg yolk, 2 tbsp cold water
- 600 g mirabelle plums, halved and stoned
- 60 g butter, softened
- 60 g ground almonds
- 60 g sugar plus 1 tbsp to sprinkle
- 1 egg
Method
- Make the pastry, chill for 30 minutes and line a 24 cm tin.
- Beat the butter, sugar, ground almonds and egg into a smooth almond cream.
- Spread the almond cream over the pastry.
- Arrange the plums cut side up, packed tightly, and sprinkle with 1 tbsp sugar.
- Bake at 180 °C for 35–40 minutes until the cream is golden and the fruit soft.
How to make it lighter
- Halve the almond cream and add more plums.
- Leave out the sugar sprinkled on top when the fruit is very ripe.
- Cut 10 slices instead of 8.
History
Lorraine is the main mirabelle-growing region of France, and the fruit has long been central to its baking. The plums are harvested in late summer, which is when this tart appears in local bakeries and homes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →