Mirabelle plum tart

With summer here, it is the peak season for the mirabelle plum. I rarely make fruitcake because I’m a natural fruit freak. What could be more delicious than a juicy white peach with the skin and pit easily removed? Or a very sweet melon… But of course you should also take the opportunity to make strawberry tarts, sorbets and many other delicacies. Of which the mirabelle plum tart is a part! I give you my version of the facts, with an almond cream, not too sweet, knowing how to be discreet to highlight the taste of mirabelle plums …

Sweet dough (enough for 2 pies):

-210g of flour

-125g cold unsalted butter

-35g icing sugar

-25g almond powder

-50g beaten egg

-vanilla powder

Prepare the sweet dough. Place all ingredients except the egg in a bowl or in the bowl of a food processor.

Beat with the leaf of the robot (this is the K) until the butter is incorporated. 

At this point, add the previously beaten egg.

Turn on again just to incorporate the beaten egg but no more!

Place half of the dough on parchment paper. Put the rest in cling film in the freezer for another pie!

Place another sheet on top of the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.

Place a baking circle (18X2,5cm) on a baking sheet lined with parchment paper. Take good care of  make a right angle in the angle of the circle with the plate.

Cut off excess dough with a knife from the inside of the circle to the outside in a short motion.

Go around the circle again, pinching and folding the dough to get a perfect angle.

In this way the circle is perfectly dark (filled with paste).

Remove the pits and place the mirabelle plums nicely on the pastry base. 

Prepare the cream by mixing the eggs, melted butter, powdered sugar, cream and almond powder. You can add a tablespoon of Mirabelle plum brandy! 

Mix quickly. This is done in a few seconds. 

Enjoy it warm or cold and take advantage of the beautiful days…