Authentic Mirabelle Plum and Almond Tart Recipe

• Shortcrust Pastry:
  • 250 g flour
  • 125 g butter
  • 1/2 cup water
  • 1 teaspoon salt
• Filling:
  • 1 kg Mirabelle plums
  • 100 g sugar
  • 50 g almond powder
  • 50 g sugar
  • 50 g fine wheat semolina
  • 250 g cream

• Preparation time: 40 minutes
• Cooking time: 35 to 40 minutes (th. 7 – 240°C)

Step-by-Step Instructions

1. Prepare the shortcrust pastry following your trusted method and let it rest.
2. Pit the Mirabelle plums, keeping them whole. Macerate with 100 g sugar.
3. Mix almond powder, semolina, and 50 g sugar.
4. Line a 28 cm tart pan with the pastry.
5. Spread the almond-semolina mixture over the base. Top with macerated plums.
6. Bake in a preheated moderate oven for 35-40 minutes.
7. Serve warm or cold with fresh whipped cream.

From Good Desserts by Claire Mignères