recipe for Mirabelle Plum Tart has been reproduced
courtesy of Natoora
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for Mirabelle Plum Tart
500g mirabelles plums
brisée (French shortcrust pastry, recipe
50g fresh cream
25g plain flour
knob of butter
300g plain flour
1 egg yolk
1 - 2 tbsp
pinch of salt
to make Mirabelle Plum Tart
you are making your own pastry, first pour the flour
and sugar into a bowl or onto a work surface.
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
the egg and salt, mixing with a fork.
in some lemon rind.
gradually add in the water.
the mixture together it should have a grainy
texture. Wrap in cling film and pop in the fridge
for 20 minutes.
roll out onto a lightly floured surface using a
cold rolling pin.
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
from the oven and trim the edges.
halve and stone those amazing mirabelles and lay
them on your pastry base.
the eggs and flour in a large bowl, then add the
sugar and cream to make a batter.
the bater over your fruit and spread evenly.
in the oven for around 35 minutes, checking regularly.
is delicious served hot or cold. Enjoy!
with permission of Natoora
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