Why choose homemade mirabelle plum and almond tart?
An absolute symbol of Lorraine tables, the mirabelle plum and almond tart exudes summer.
Between crispy pastry, juicy fruit and velvety almond cream, each bite awakens the sunny orchards of the Moselle Valley 🍑.
At Neary's, we prepare it stress-free: you adjust the portions, check your cupboard and enjoy a friendly moment at home.
Mirabelle plums —small golden plums protected by a PGI—marry with the smoothness of almonds for a treat that delights as much as it satisfies.
Ingredients for a generous tart
Base for six portions - everything you need on our shelves: gourmet bookstore , traditional flour or butters and creams . Adaptations in two clicks thanks to the portion selector 🥧.
homemade shortcrust pastry
fresh mirabelles
almond powder
whole eggs
thick crème fraîche
brown sugar
sweet butter
flaked almonds
Substitution tip: More mirabelles? Apricots or greengages work wonderfully. Brown sugar → whole sugar. Cream → skyr for a lighter version. Almond powder → toasted hazelnut for a praline note.
Smart Closet Mode
Take stock of your closet 👀
Calories and Nutrition Compass
Step-by-step preparation
-
Prepare the dough : spread the dough in a twenty-eight cm mold, prick the bottom and set aside in the refrigerator.
- Wash and pit : cut the mirabelles in half, dry them on a cloth.
- Almond cream : melted butter + sugar + eggs → almond powder → cream; homogeneous mixture.
- Assemble the tart : pour in the cream, arrange the mirabelles with the rounded sides facing upwards.
-
Cooking : sprinkle with flaked almonds, bake at 180 degrees, until golden.
- Enjoy : let cool, dust with icing sugar and... enjoy!
Lorraine micro-quiz
Lorraine and creative variations
Plain mirabelle plum tart : no almond cream, just a thin layer of semolina to absorb the juice.
Vegan version : olive oil dough, vegetable cream, margarine and almond powder.
Mirabelle pistachio : add a spoonful of pistachio paste to the cream.
Mini air fryer tartlets : express cooking inspired by our air fryer guide .
Conservation and batch cooking
The tart will keep for three days in the refrigerator, under a cloche. Reheat for ten minutes in a low oven to regain its crispness. Prepare two bases, freeze raw, and fill directly: perfect for enjoying the short season 💛.
Service ideas and pairings
- Served warm with a scoop of vanilla ice cream.
- A drizzle of flower honey on each slice: exalted sweetness.
- Drinks: Alsace Riesling or sparkling apple juice.
- For brunch: beaten cottage cheese and toasted almonds.
- Summer buffet: individual mini tartlets, guaranteed success.
Frequently Asked Questions
Should mirabelle plums be pitted?
Yes! Use a pitter or cut it in half, it's more pleasant to eat.
How to avoid soggy dough?
Dry the fruit well and sprinkle the bottom with a veil of almond powder before pouring in the cream.
Homemade or ready-made dough?
Homemade offers a real plus in taste, but a good store-bought pasta helps.
Frozen Mirabelles: Possible?
Yes, provided they are still slightly chilled to limit humidity.
Anti-failure tips
- Firm mirabelles: they keep their shape.
- Lemon zest in the cream: awakened aromas.
- Well preheated oven: crispy guaranteed.
- Five minutes at the bottom of the oven at the end of cooking for a nicely golden pastry.
- Brush with mirabelle plum jelly straight from the oven for a pastry effect ✨.
Smart budget and sources
In peak season, a portion costs less than two euros, especially if you pick your own fruit or go to local producers . Discover the history of the mirabelle plum on the official Mirabelles de Lorraine website and our other fruity recipes in the summer collection .
Comments (2)