Mirabelle Plum Tart

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 cups (500g) mirabelle plums, pitted and halved 4 cups (500g) mirabelle plums, pitted and halved
• 1/4 cup (50g) granulated sugar (for filling) 1/4 cup (50g) granulated sugar (for filling)
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 2 tablespoons apricot jam, for glaze 2 tablespoons apricot jam, for glaze
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a food processor, combine the flour, cold butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. 2.
   Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together.
3. 3.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan.
6. 6.
   Carefully transfer the dough to the tart pan, pressing it gently into the bottom and sides.
7. 7.
   In a bowl, combine the mirabelle plums, sugar, lemon juice, and almond extract. Toss gently to coat the plums.
8. 8.
   Arrange the plum halves in a circular pattern over the tart crust.
9. 9.
   Bake for 35-40 minutes, or until the crust is golden and the plums are tender.
10. 10.
    In a small saucepan, heat the apricot jam over low heat until melted. Brush the melted jam over the plums for a glossy finish.
11. 11.
    Allow the tart to cool before dusting with powdered sugar.
12. 12.
    Serve slices of the Mirabelle Plum Tart and enjoy!

Treat your ingredients with care...

• Mirabelle plums — Choose ripe and juicy mirabelle plums for the best flavor. If mirabelle plums are not available, you can substitute with other small, sweet plums.
• Almond extract — Use a high-quality almond extract to ensure a rich and authentic flavor in the tart.
• Apricot jam — Look for a smooth and seedless apricot jam to glaze the tart. If unavailable, you can use a different fruit jam of your choice.

Tips & Tricks

• To prevent the crust from becoming soggy, sprinkle a thin layer of ground almonds or breadcrumbs on the bottom before adding the plum filling.
• For an extra touch of flavor, sprinkle some ground cinnamon or cardamom over the plum filling before baking.
• Serve the tart warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a sweeter tart, you can increase the amount of sugar in the filling according to your taste.
• Leftover tart can be stored in the refrigerator for up to 3 days. Warm it slightly before serving to enhance the flavors.

Serving advice

Serve slices of the Mirabelle Plum Tart at room temperature or slightly warmed. Dust each slice with powdered sugar for an elegant presentation. Pair it with a cup of freshly brewed coffee or a pot of fragrant tea to complete the experience.

Presentation advice

When serving the Mirabelle Plum Tart, place a sprig of fresh mint on top of each slice for a pop of color. You can also garnish the plate with a drizzle of raspberry coulis or a few fresh berries for an extra touch of elegance.