Description
This generous dessert celebrates the peak mirabelle season by combining the tart sweetness of golden plums with the rich creaminess of homemade pastry cream and almond cream. Resting on a perfectly crisp, butter-based puff pastry, these two layers of cream create a balanced texture that highlights the natural flavor of the fruit. Perfect for elegant summer gatherings, this recipe delivers bakery-quality results with accessible techniques and simple, high-quality ingredients.
Ingredients
1 sheet of pure butter puff pastry
1 kg mirabelle plums, firm and unbruised
1 sachet vanilla sugar
20 cl milk
3 egg yolks (divided)
25 g flour or cornstarch
0.5 vanilla bean
70 g sugar (divided)
40 g softened butter
40 g almond powder
Instructions
Preheat your oven to 200°C and lay the puff pastry in a tart mold, pricking the base with a fork.
Prepare the pastry cream by heating milk with the vanilla, then whisking egg yolks with 40g sugar and flour, combining and cooking until thickened; let it cool.
Create the almond cream by mixing softened butter with 30g sugar, almond powder, and one egg yolk until smooth.
Gently fold the two cooled creams together and spread evenly over the pastry base.
Pit and halve the mirabelles, arranging them tightly on the cream layer.
Sprinkle with vanilla sugar and bake for 30 minutes until the crust is golden brown.
Notes
Ensure the pastry cream is fully cooled before mixing with the almond cream to maintain the texture. Use firm mirabelles to ensure they hold their shape during baking. Serve at room temperature for the best flavor.
- Prep Time: 25
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg