{"id":280328,"date":"2014-08-16T10:35:00","date_gmt":"2014-08-16T08:35:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/mirabelle-plum-tart"},"modified":"2014-08-16T10:35:00","modified_gmt":"2014-08-16T08:35:00","slug":"mirabelle-plum-tart","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/mirabelle-plum-tart\/","title":{"rendered":"Mirabelle plum tart"},"content":{"rendered":"
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\nWith 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<\/a> tarts<\/a>, 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 …<\/div>\n
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<\/a>Recipe for a mirabelle plum tart for 6 people: (a circle of 18cm by 2.5cm high)<\/span>
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\nSweet dough (enough for 2 pies):<\/span><\/b><\/div>\n
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\n-210g of flour<\/span><\/b><\/span><\/div>\n
\n-125g cold unsalted butter<\/span><\/b><\/span><\/div>\n
\n-35g icing sugar<\/span><\/b><\/span><\/div>\n
\n-25g almond powder<\/span><\/b><\/span><\/div>\n
\n-50g beaten egg<\/span><\/b><\/span><\/div>\n
\n-vanilla powder<\/span><\/b><\/span><\/div>\n


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\n-600g of mirabelle plums<\/span><\/b><\/span>
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\nCream:<\/span><\/b><\/span>
\n-75g of almond powder<\/span><\/b>
\n-100g of cream<\/span><\/b>
\n-2 eggs<\/span><\/b>
\n-60g of powdered sugar<\/span><\/b>
\n-30g of melted butter<\/span><\/b>
\n-1 tablespoon of Mirabelle plum brandy<\/span><\/b>
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\nPrepare the sweet dough. Place all ingredients except the egg in a bowl or in the bowl of a food processor.<\/i><\/span><\/div>\n
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\nBeat with the leaf of the robot (this is the K) until the butter is incorporated. <\/i><\/span><\/div>\n
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\nAt this point, add the previously beaten egg.<\/i><\/span><\/div>\n
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\nTurn on again just to incorporate the beaten egg but no more!<\/i><\/span><\/div>\n
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\nPlace half of the dough on parchment paper. Put the rest in cling film in the freezer for another pie!<\/i><\/span><\/div>\n
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\nPlace 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.<\/i><\/span><\/div>\n
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\nPlace 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.<\/i><\/span><\/div>\n
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\nCut off excess dough with a knife from the inside of the circle to the outside in a short motion.<\/i><\/div>\n
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\nGo around the circle again, pinching and folding the dough to get a perfect angle.<\/i><\/span><\/div>\n
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\nIn this way the circle is perfectly dark (filled with paste).<\/i><\/span><\/div>\n

Wash the mirabelles, remove the stem and cut them in half. <\/i>
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\nRemove the pits and place the mirabelle plums nicely on the pastry base. <\/i><\/div>\n


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\nPrepare the cream by mixing the eggs, melted butter, powdered sugar, cream and almond powder. You can add a tablespoon of Mirabelle plum brandy! <\/i><\/div>\n


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\nMix quickly. This is done in a few seconds. <\/i><\/div>\n


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\nPour this cream into the pastry base where the mirabelles are. <\/i>
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\nPut in the oven at 180\u00b0C for about 40 minutes. The best thing to do is to take a look at it from time to time. The mirabelles give off juice that caramelizes quite strongly, but this is removed after cooking. The pie should be golden brown. <\/i><\/div>\n


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\nCarefully break up the pie and place it on a wire rack to cool. <\/i>
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\nEnjoy it warm or cold and take advantage of the beautiful days…<\/i><\/div>\n
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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…<\/p>\n","protected":false},"author":1,"featured_media":51566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142,517],"class_list":["post-280328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet","tag-sweet-pie"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=280328"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280328\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51566"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=280328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=280328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=280328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}