1kgplumsrather ripe, they will be very tasty and sweet
60galmond or hazelnut powder
30ggranulated sugarto increase or decrease according to the level of ripening of the fruits
20gunsalted butter
Instructions:
Preheat the oven to 180 ° traditional heat.
Butter a 26cm tart tin with a removable bottom. You can also take a pie ring.
Place the puff pastry in the mold, filling the edges well. Cut off the excess with a knife. Prick the bottom of the pie a little with a fork.
Sprinkle the bottom of the tart with ground almonds.
Separately, wash and cut the Mirabelle plums in half. Remove the pits. Arrange the half-mirabelle plums side by side, making circles all over the pie (see my photos).
Sprinkle with powdered sugar then add the cubes of butter everywhere. This allows the fruit to caramelize during cooking.
Bake for 30/40 minutes (depending on your oven and the ripening of your fruit): the edges of the pie should be golden and the fruit cooked. Leave to cool in the pan on a wire rack out of the oven then unmold the tart.
Notes:
This mirabelle plum tart can be kept for 2 days at room temperature (in a bell) or up to 4 days in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)