Tarte aux Mirabelles (Mirabelle Tart)

Tarte aux Mirabelles (Mirabelle Tart) | A Dutchie Baking

 

Last year I visited Paris and that trip is still inspiring me today. Patisseries were stocked with mirabelle goods, tartes fines and “regular” tarts. I had never heard of mirabelles, and it turned out they were utterly delicious! They are a type of plum that grows abundantly in France and Germany. The color is greenish and the flavor and texture are very soft. A perfect tart to serve at my birthday party!

Tarte aux Mirabelles (Mirabelle Tart) | A Dutchie Baking

My birthday is tomorrow (the 29th) but I already celebrated on Saturday. I baked a delicious nut gateau as well as this simpler tarte. Both were big hits! I love French baking culture so I try to incorporate it into my routine as much as I can. It is so delicate <3. The recipe is adapted from an 80s baking book by the Roux brothers, the one I picked up for a pound! What French baking staples do you love? Had you ever heard of mirabelles before? Let me know!

Tarte aux Mirabelles (Mirabelle Tart) | A Dutchie Baking

 

Tarte aux Mirabelles Recipe

Adapted from “The Roux Brothers on Patisserie” by Albert and Michel Roux

Tools: tart tin or ring (24 cm in diameter, 2 1/2 cm high), pastry brush

Ingredients:

Shortcrust pastry:

250 gr plain flour
160 gr unsalted butter, cold, diced
1 egg
pinch of sugar
5 gr salt
1 tbsp cold milk

Filling:

2 egg yolks
40 gr sugar
13 gr flour
165 ml full-fat milk
1/2 vanilla pod, split
800 gr pitted mirabelles, (canned/potted) drained or fresh poached in syrup and drained
50 gr apricot jam
  1. To make the pastry: in a food processor with a blade attachment, blitz together the flour and sugar. Add the cold butter and pulse until the mixture resembles breadcrumbs. Mix the egg and milk together in a separate bowl, then pour into the processor bowl. Pulse until the mixture starts to come together. Wrap in clingfilm and leave to chill for at least 2 hours.
  2. To make the filling: whip the egg yolks with 1/3 of the sugar until light and fluffy. Fold the flour into the egg mixture. In a saucepan, combine the milk with the rest of the sugar and the seeds of the vanilla pod. Bring milk mixture to a boil, then take off of the heat and pour some into the egg mixture while whisking. Put pan back onto the heat and pour egg mixture into the milk while whisking. Bring to a boil, simmer for 3 minutes. Pour into a bowl and cover with clingfilm. Leave to cool.
  3. Preheat the oven to 220C.
  4. Grease the tart tin/ring. Roll the pastry out to about 3 mm thick. Line the tin/ring, cut off the excess pastry. Spread the filling evenly over the pastry base and arrange the whole pitted mirabelles on top. Bake for about 40 minutes.
  5. Once baked, leave tart in the tin/ring until cooled somewhat and firm enough to turn out. Then turn out onto a wire rack. Heat apricot jam and sieve. Brush the top of the tart with the jam. Serve tart when it has cooled, do not put in the refridgerator!

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