Mirabelle tart with a custard to celebrate this little queen of the region. It's a shame that the season for this little golden fruit is so short. With sugar and an egg mixed with fresh cream, you get a custard that will add a lot of sweetness to your tart as it bakes.
For the dough: Pour the flour, sugar, salt, egg yolk, and chopped butter into the bowl of your mixer. Equip it with the paddle attachment. Run your mixer on speed 2. Add the water in three or four additions, waiting a few seconds between each. A ball of dough will form. When it's ready, wrap it in plastic and refrigerate for at least half an hour.
Preheat the oven to 200°C. Wash and cut the plums in half. Set aside.
Take the dough out of the refrigerator. Roll out your dough and line a greased pie dish. Prick the dough with a fork. Arrange the plums vertically on the dough, pressing them tightly against each other. Do the same with a second row of plums, then a third. Bake for 15 minutes.
To finish, in the meantime, prepare the custard by mixing the egg, sugar, and cream. After 15 minutes of baking, pour the custard over the fruit. Continue baking for 20 minutes. The tart can be enjoyed warm or cold.
0 servings
12
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