Alsaltian mirabelle plum tart recipe – made with candy golden-coloured plums and flavoured with a touch of plum brandy, completely scrumptious. These late summer season fruiting plums are tender and juicy, and oh so candy making them the proper fruit for a scrumptious tart. This recipe is from high French cooks Hubert Delorme and Vincent Boué, authors of The Full Ebook of French cooking, the important information to mastering the artwork of the famend delicacies of France.
SERVES 8
Preparation: 40 minutes
Resting: 20 minutes
Cooking: 25 minutes
INGREDIENTS
Creamed candy brief pastry
1 stick (125 g) unsalted butter, softened
½ cup (100 g) granulated sugar
1 egg
2 ¾ cups (250 g) cake flour
1 teaspoon (5 ml) salt
Candy custard base for baking
1 scant cup (200 ml) milk
1 scant cup (200 ml) whipping cream, min. 35% fats
4 eggs plus 4 yolks
Scant ½ cup (80 g) sugar
Just a few drops of mirabelle plum brandy
½ vanilla bean
1 lb. (500 g) mirabelle plums
Confectioners’ sugar for dusting
METHOD
Put together the creamed candy brief pastry
Place the butter, sugar, and egg within the bowl of a meals processor and cream collectively till clean. Sift the flour and add it with the salt to course of for 1–2 minutes additional, till clean.
Press down the dough with the palm of your hand, pushing it away from you, till the substances are completely blended. Chill, lined, for 20 minutes. Roll out the dough very thinly (about ⅛ in./3 mm) to type a disk. Use a rolling pin to switch it from the working floor to the baking pan or circle: drape it around the pin after which unroll it in place. Make ornamental patterns across the edge.
Preheat the oven to 350°F (180°C).
Put together the candy custard base for baking.
Mix the milk, cream, entire eggs, egg yolks, sugar, and bitter almond extract till simply blended. Don’t enable the combination to type bubbles. Pour the mirabelle brandy in to the batter and scrape the seeds out of the vanilla bean to taste it. Pressure it via a fine-mesh sieve, cowl with plastic wrap, and chill.
Wash the plums. Organize them on the base of the pastry crust and pour the batter over. Bake for 20–25 minutes. In case you are utilizing a pastry ring, take away it for the final 5 minutes in order that the perimeters can brown barely. Take away from the oven and mud with confectioners’ sugar. Flip onto a cooling rack.
This tart is greatest served heat, and is scrumptious with ice-cream.
DID YOU KNOW?
Mirabelle plums, a small, very candy number of plum, are grown within the Alsace-Lorraine area in jap France. They’re much appreciated for his or her juicy flesh and are used to make preserves and eau-de-vie. You should use different plums and even different fruit to make this tart – however it would now not be known as a mirabelle tart!
Extracted from The Full Ebook of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023). Picture credit score: © Clay McLachlan
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