Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Tarte aux mirabelles et poudre d’amande

Mirabelle Plum and Almond Tart

Name: Mirabelle Plum and Almond Tart
Yield: Serves 6, 9-inch tart pan
Ingredients: 2 cups all-purpose flour (250g); 9 tablespoons cold unsalted butter, diced (125g); 1/3 cup sugar (80g); 1 large egg; 1 1/3 pounds mirabelle plums (600g); 1/2 cup almond flour (50g); 1 1/2 tablespoons turbinado sugar (20g); 2 teaspoons honey; 1 tablespoon milk

Isabelle @Momisa16

La Rochefoucauld

The delicious flavor of mirabelle plums is enhanced by almond flour, which keeps the crust from getting too soggy.

Isabelle @Momisa16

La Rochefoucauld

The delicious flavor of mirabelle plums is enhanced by almond flour, which keeps the crust from getting too soggy.

Saved

Ingredients

Serves 6, 9-inch tart pan

2 cupsall-purpose flour (250g)
9 tablespoonscold unsalted butter, diced (125g)
1/3 cupsugar (80g)
1large egg
1 1/3 poundsmirabelle plums (600g)
1/2 cupalmond flour (50g)
1 1/2 tablespoonsturbinado sugar (20g)
2 teaspoonshoney
1 tablespoonmilk

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Steps

1

Place the flour, sugar, and cold diced butter in a food processor. Pulse until the mixture resembles coarse crumbs.
2

Add the whole egg and pulse until a dough ball forms.
3

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
4

Roll out the dough and line a 9-inch tart pan, then refrigerate again.
5

Wash, halve, and pit the mirabelle plums.
6

Remove the tart shell from the fridge and sprinkle the almond flour evenly over the bottom.
7

Arrange the mirabelle plums in a circular pattern on top.
8

Use the remaining dough to make strips, braid them, and place over the fruit.
9

Mix the milk and honey together, then brush the braided strips with the mixture.
10

Sprinkle with turbinado sugar.
11

Bake at 340°F (170°C) for 40 minutes, then switch to convection and bake for another 10 minutes to brown.