Description
This exquisite tart features a crisp, golden shortcrust pastry filled with a luscious, aromatic almond cream that perfectly complements the season’s sweet and tangy mirabelle plums. The almond cream acts as a delicious base that prevents the crust from becoming soggy while enhancing the fruity flavors. It is an ideal dessert for ending a meal with elegance and lightness, showcasing the delicate balance between the buttery almond richness and the juiciness of the golden plums. Quick to prepare and visually stunning, it is a guaranteed crowd-pleaser for any occasion.
Ingredients
1 sheet of shortcrust pastry (pâte sablée)
800g fresh mirabelle plums, pitted
60g almond powder
60g butter, softened
40g granulated sugar
2 tablespoons granulated sugar for finishing
1 large egg
1 teaspoon 4-spice blend (mélange 4 épices)
Instructions
Preheat your oven to 180°C.
Roll out the shortcrust pastry into a tart mold, prick the bottom with a fork, and chill in the refrigerator.
In a medium bowl, cream together the softened butter and 40g of sugar until smooth and creamy.
Incorporate the egg into the mixture, then add the almond powder and 4-spice blend, stirring until well combined.
Spread the almond cream evenly over the chilled pastry base.
Arrange the pitted mirabelles, rounded side down, in a tight, aesthetic pattern.
Sprinkle the two tablespoons of sugar over the fruit.
Bake for 30 to 35 minutes until the pastry edges are beautifully golden.
Notes
Ensure your butter is truly soft before starting to achieve a perfectly smooth almond cream. Pack the mirabelles tightly, as they will shrink slightly during the baking process. If the edges of the pastry brown too quickly, you can cover them with a little aluminum foil.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg