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Le Cordon Bleu News, 09/01/2013
Mirabelle plum tart
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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



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)
300 g mirabelle plums, halved and stoned
50 g apricot jam
1 tbsp water

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  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.

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