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MIRABELLE PLUM TART RECIPE

natooraThis recipe for Mirabelle Plum Tart has been reproduced courtesy of Natoora - www.natoora.co.uk

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Mirabelle Plum TartIngredients for Mirabelle Plum Tart

500g mirabelles plums
250g pâté brisée (French shortcrust pastry, recipe below)
50g fresh cream
25g plain flour
50g sugar
1 egg
knob of butter

Pastry:
300g plain flour
150g butter (cold)
1 egg yolk
1 - 2 tbsp ice water
pinch of salt
lemon rind
100g icing sugar

How to make Mirabelle Plum Tart

  • If you are making your own pastry, first pour the flour and sugar into a bowl or onto a work surface.
  • Add the cold butter, cutting it into the flour into small pieces. When the pieces are small enough, work very lightly with your hands to produce a crumbly texture.
  • Add the egg and salt, mixing with a fork.
  • Grate in some lemon rind.
  • Then gradually add in the water.
  • Press the mixture together – it should have a grainy texture. Wrap in cling film and pop in the fridge for 20 minutes.
  • Then roll out onto a lightly floured surface using a cold rolling pin.
  • Preheat your oven to 180°C or gas mark 4.
  • Butter the tart mould and line with your pastry, letting it extend slightly over the edge (you can tidy this up in a minute).
  • Blind bake it for 10 minutes, you can throw in a handful of dried beans so that the pastry does not bubble up.
  • Remove from the oven and trim the edges.
  • Let it cool for a while.
  • Now halve and stone those amazing mirabelles and lay them on your pastry base.
  • Beat the eggs and flour in a large bowl, then add the sugar and cream to make a batter.
  • Pour the bater over your fruit and spread evenly.
  • Place in the oven for around 35 minutes, checking regularly.

This is delicious served hot or cold. Enjoy!

Serves 6

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Published with permission of Natoora

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