Hello, young Padawan
The mirabelles have arrived, full of sunshine and the warmth we now lack, but it is for a good cause: cinnamon teas, warm blankets, and skiing, which is fast approaching.
As the seasons change, peaches and cosmos are giving way to colchicums and mirabelles, which will fade away to welcome lemons and camellias. This cycle of change is a reminder that our body also has its own seasons, prompting us to opt for longer sleep, more rest in autumn and winter, and more dynamism when spring returns.
Here is our recipe for mirabelle plum tart to celebrate the arrival of autumn as it should be!
Mirabelle pie, à la Chill.
A shortcrust pastry (if you want to make it, click here for the recipe).
22 ounces of Lorraine mirabelles (these are the yellow ones). You can also buy them frozen.
1 tbsp of mascobado sugar (whole cane sugar) or coconut sugar
2 tbsp of whole almond powder
1 tbsp of butter
1 pinch of salt
3 pinches of vanilla powder from Madagascar
Recipe
Preheat the oven to 330°F
Spread the dough and place it in a tart pan. If you are using a classic pan (i.e. neither just a pastry circle nor a pan with removable edges), for all fruit tarts, I recommend that you place a disk of baking paper in the bottom so that you can unmold it with love, glory, beauty, but above all ease and facility. You’re welcome.
Sprinkle the almond powder on the dough so that it absorbs the excess moisture from the mirabelles and does not wet the bottom of the tart. Magic.
If necessary, wash, hull, and pit the mirabelles by cutting them in half. Place the mirabelles, sugar, salt, and vanilla in a salad bowl. Stir everything well, then arrange the mirabelles in a rosette, one next to the other, until you reach the center.
Cut the butter into small cubes and spread it over the fruit.
Bake for 40-45 minutes, checking the cooking after 35 minutes, depending on the power of your oven. The pastry should be cooked and the fruit nicely browned. Leave to cool before unmolding the tart.
Presentation
Whether for lunch, snack, or dinner, this tart will seduce young and old with its simplicity. It will perfectly complement a sweet Alsatian white wine, raw cider, or good black tea.
All that’s left for me to do is wish you a wonderful weekend, and I’ll see you next Friday for more adventures on this blog or Instagram.
XO 🥧
