This page contains content from our previous website. To learn more about us, check out our new website.

Le Cordon Bleu

Back Home
Le Cordon Bleu News, 09/01/2013
Mirabelle plum tart
Print this page
Recipe

Share:  Facebook Twitter More...

About this recipe

In France, the Mirabelle plum season is very short and you only have until the end of September to take advantage of these small flavorful, yellow plums. The Mirabelle plum is a real star in the Lorraine region of France where 70% of world production is grown. The Mirabelle plum is delicious baked in a tart.

Recipe - Mirabelle plum tart

Serves: 6

Preparation time: 40 minutes

In this recipe:

  • mirabelle plums
  • butter
  • eggs
  • apricot jam

 

Ingredients

Note: 1 x 20 cm diameter tart mold
Sweet shortcrust pastry
200 g plain flour
100 g cold butter, cut into small pieces
1 tbsp sugar
1 egg
1 pinch salt
1 tbsp water
Pastry cream
250 ml milk
01/02/2013 vanilla bean (pod), split in half lengthwise
3 egg yolks
60 g sugar
1 tbsp flour
1 tbsp cornstarch (cornflour)
Garnish
300 g mirabelle plums, halved and stoned
Glaze
50 g apricot jam
1 tbsp water

Return to top


Method

  1. Butter the tart mold.
  2. Prepare the sweet shortcrust pastry. Roll out the dough to a round, 3 to 4 mm thick. Line the tart mold with the dough, refrigerate for 20 minutes.
  3. Preheat the oven to 160°C.
  4. Blind bake the pastry shell: Cut out a sheet of parchment paper that is slightly larger than the tart mold and fit over the dough, fill with baking beans or rice. Gently press down around the edges to ensure that the paper stays in place against the sides of the mold. Bake for 20 minutes. Remove the parchment paper and the baking beans (or rice), return to the oven for approximately 8 minutes.
  5. Prepare the pastry cream. Whisk the pastry cream before use.
  6. Garnish: Spread the pastry cream onto the base of the blind-baked pastry shell. Fill with the halved mirabelle plums, arranging them in concentric circles rounded side-down. Bake for 40 minutes or until the pastry is crisp and golden brown. Place on a wire rack to cool. Remove from the tart mold.
  7. Glaze: Heat the apricot jam and water in a saucepan. Bring to the boil, strain through a china-cap sieve, brush over the mirabelle plums.

Return to top


Find out more...

More recipes

  • Hass avocado guacamole and marinated gilt-head sea bream ceviche
  • In this recipe ceviche, a Latin American specialty often made with white firm-fleshed fish, is made with gilt-head sea bream, a very delicate and prized fish. It is served with guacamole made with Hass avocado, the most popular variety of avocado in the world thanks to its creamy texture and hazelnut flavor.
  • Iced coffee souffle
  • Discover this recipe which is taken from our latest book In the Kitchen with Le Cordon Bleu.
  • Udon noodle broth with tempura tofu and carrots
  • This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura.
  • Red berry tart
  • Discover our original and up to date red berry tart, a summer classic.

Quick Links

 
 
 
Terms of Use Website Privacy Policy

Le Cordon Bleu

Home

Loading...

Campus

Adelaide

India

International

Istanbul

Kobe

London

Madrid

Malaysia

Melbourne

Ottawa

Paris

Peru

Seoul

Shanghai

Sydney

Thailand

Tokyo