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natooraThis recipe for Mirabelle Plum Tart has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

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

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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