1 Preheat the oven to 390°F (200 °C) (gas mark 6-7).
2 Open the mirabelle plums and remove the pits.
3 Spread the pastry in the pan and prick the entire bottom with a fork to prevent the dough from puffing up.
4 Sprinkle the flour by hand over the entire pastry base and do the same with the sugar.
5 Arrange the mirabelle plums evenly, cavity side up.
6 Sprinkle with sugar mixed with a pinch of cinnamon.
7 Cut the butter into 6 or 8 small pieces and scatter them evenly over the tart.
8 Bake in the middle of the oven at 390°F (200 °C) for 35 minutes.
9 When the tart comes out of the oven, let it cool on a wire rack and dust with 1 teaspoon of powdered sugar to add shine.
You can also make this tart with sweet pastry or shortbread dough.
Don't skip the flour on the pastry base: it's what absorbs the mirabelle plums' juice during baking and keeps the pastry from becoming soggy. Sprinkle an even layer, about 80 g spread across the entire surface, before placing the fruit. With the plums cavity side up, this is important: the juice stays in the indentation and cooks gently in the tart instead of flooding everything all at once.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.