This classic French pastry is super easy to make last minute or even when sudden guests have already arrived! The combination of a crispy puff pastry bottom and a tasty but simple frangipane cuts right into the sweetness of the plums, creating a treat that is welcome any time of day.
Swap the Mirabel plums for other (stone) fruit you prefer; green apples works really well too. I usually make my own puff pastry, because it freezes well so you can prepare in advance, but it just depends on how picky you are and store bought or frozen might work for you as well. Same goes for the almonds: I like to roast and ground almonds myself, but if you have access to prepacked and prefer that, it obviously will work too.
For a 25 cm tart mold, you’ll need:
- Puff pastry to cover the mold
- Baking parchment (optional)
- Butter to prepare the mold
- 150 grams of ground almonds
- 75 – 100 grams of bio cane sugar (choose to taste)
- 60 grams of unsalted butter (room temperature)
- 2 whole eggs
- Enough mirabels to cover the tart.
Method:
- Preheat the oven, 220 C / 428F or if you have a fan oven 200 C / 392 F
- Line your mold with baking parchment and grease with butter
- Line your mold with puff pastry and pierce holes with a fork in it
- Mix the ground almonds with the cane sugar, add the butter and the two eggs and mix until fluffy. Use a stand mixer if you prefer, but not necessary. Cover the puff pastry with a gentle layer of this paste.
- Wash the Mirabel plums thoroughly and cut them in halves, whilst removing the stone.
- Place Mirabel plums on the almond paste, cut size upwards in a graceful pattern
- If you like your tart extra sweet, you can sprinkle some cane sugar over the Mirabel plums
- Fold the pastry over the edge to cover some of the filling
- Place in the middle of the preheated oven and bake for around 25 minutes or until crispy and golden brown.
Bon’App & Enjoy!
