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-210g of flour<\/span><\/b><\/span><\/div>\n
-125g cold unsalted butter<\/span><\/b><\/span><\/div>\n
-35g icing sugar<\/span><\/b><\/span><\/div>\n
-25g almond powder<\/span><\/b><\/span><\/div>\n
-50g beaten egg<\/span><\/b><\/span><\/div>\n
-vanilla powder<\/span><\/b><\/span><\/div>\n
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Mirabelle plum and almond cream:<\/b>
\n-115g of melted soft butter<\/b><\/p>\n<\/div>\n
-70g of sugar<\/b><\/div>\n
-120g of almond powder<\/b><\/div>\n
-150g of mirabelle plum jam<\/b><\/div>\n
-30g of mirabelle plum brandy<\/b><\/div>\n
-80g of egg<\/b><\/div>\n
-100g of whole raw almonds<\/b><\/div>\n
-50g of candied oranges<\/b><\/div>\n
-10g of cornstarch<\/b><\/div>\n
-50g of almond sticks <\/b><\/div>\n
-almond sticks for the top of the pie<\/b><\/div>\n
-30ml cane sugar syrup + 30ml mirabelle plum water for punching<\/b><\/div>\n<\/div>\n
Instructions:<\/h2>\n
Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.<\/span><\/p>\n
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Beat with the food processor (it’s the K) until the butter is incorporated. <\/span><\/p>\n
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Add the beaten egg at this point.<\/span><\/p>\n
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Switch on just to incorporate the beaten egg but no more!<\/span><\/p>\n
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Put the dough on parchment paper.<\/span><\/p>\n
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Place another sheet on top of the dough and roll out with a rolling pin to a thickness of about 2mm. This way, no extra flour is added and the work surface and rolling pin stay clean.<\/span><\/p>\n
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Line a pastry 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.<\/span><\/p>\n
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Cut the excess dough with a knife, going from the inside of the circle to the outside with a short gesture.<\/span><\/p>\n
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Repeat around the circle, pinching and lowering the dough to obtain a perfect angle of dough. Place the pie on a baking sheet and chill while you prepare the rest of the recipe. <\/span><\/p>\n
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Prepare the mirabelle plum cream: <\/span><\/p>\n
Put the melted butter, sugar and almond powder in a bowl. <\/p>\n
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Add the mirabelle jam, the 80g of egg and the mirabelle brandy and mix well. <\/p>\n
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Blend together the candied orange cubes and raw almonds into a not too fine powder. <\/p>\n
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Add it to the dough. <\/p>\n
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Add cornstarch and almond sticks. <\/p>\n
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Pour the mixture into the pastry-lined circle and place on a baking sheet covered with parchment paper. <\/p>\n
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Sprinkle with a few almond sticks. <\/p>\n
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Bake the pie for 25 to 30 minutes at 180\u00b0C. It must be well browned. Let it cool on a wire rack. <\/p>\n
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Mix the sugar cane syrup and the mirabelle plum brandy. Punch the pie while it is still warm. <\/p>\n
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Enjoy it warm! <\/p>\n
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$\"IMG$ <\/div>\n<\/div>\n
Tarte \u00c9pinal<\/h2>\n
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L\u2019autre jour, Clo, ma voisine m\u2019a apport\u00e9 une tarte venant d\u2019\u00e9pinal. Ni une ni deux, je me suis mis en cuisine pour mettre au point ma propre version en laissant libre cours \u00e0 mon imagination. J\u2019avais envie de mettre la mirabelle \u00e0 l\u2019honneur tout en r\u00e9alisant une v\u00e9ritable tarte d\u2019hiver car elle est confectionn\u00e9e \u00e0 partir de confiture de mirabelles et non de fruits frais. Avec une touche d\u2019eau de vie de mirabelles, un bon paquet d\u2019amandes et une pointe d\u2019orange confite cette tarte est parfaite: croustillante et riche comme je les aime !\u00a0<\/span><\/div>\n
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