Mirabelle Puff Pastry Tart

Ingredients

• 95 g T55 Flour (Sift before use)
• 95 g T45 Flour (Sift before use)
• 75 g Butter (for the dough) (Very cold, cut into cubes)
• 5 g Salt
• 75 g Water
• 1 c. à café White vinegar (Approximately 5 ml)
• 75 g Butter (for the lamination) (Very cold, shape into a rectangular block)
• 80 g Whole milk (Approximately 80 ml)
• 0.25 gousse Vanilla bean (Seeds only)
• 1 jaune Egg yolk (Approximately 15 g)
• 75 g White sugar
• 10 g Cornstarch
• 60 g Butter (for the almond cream) (At room temperature, softened)
• 60 g Sugar (for the almond cream)
• 1 œuf Whole egg (At room temperature)
• 60 g Almond powder
• 700 g Fresh mirabelles (Wash, dry, pit)
• 10 g Powdered sugar (For finishing)

Instructions

1. Prepare the dough

   In the mixer bowl, add the two flours, the 75 g of cold butter cubes, the salt, and mix on low speed until a sandy consistency is achieved.

   Time: PT5M

2. Incorporate the vinegar water

   Mix the water and white vinegar, then add them gradually to the mixture while continuing to beat until a homogeneous dough forms.

   Time: PT5M

3. Rest the dough

   Form a ball, flatten it slightly, wrap it in plastic wrap and place it in the refrigerator for 30 minutes.

   Time: PT30M

4. Prepare the butter for lamination

   Roll out the remaining 75 g of butter between two sheets of parchment paper into a rectangle about 1 cm thick, then refrigerate for a few minutes.

   Time: PT5M

5. First double turn

   On a floured surface, roll out the dough into a rectangle, place the butter block on the lower two thirds, fold the top part over the butter, then fold the remaining third over everything. Turn a quarter turn.

   Time: PT10M

6. Second double turn

   Repeat the folding operation (roll out, fold, turn) a second time to achieve the second double turn.

   Time: PT10M

7. Final rest

   Wrap the dough again in plastic wrap and refrigerate for 30 minutes before using.

   Time: PT30M

8. Line the tart pan

   On a floured work surface, roll the dough to 2‑3 mm, place it in the tart pan, trim the excess, and prick the base with a fork.

   Time: PT10M

9. Blind baking

   Place a sheet of parchment on the base, add baking weights (lentils or rice) and bake at 180°C for 15 minutes.

   Time: PT15M

   Temperature: 180°C

10. Prepare the pastry cream

    Heat the milk with the seeds of the ¼ vanilla bean until boiling, then remove. In a bowl, whisk the egg yolk with 15 g of sugar and the starch. Pour the hot milk over the mixture in two portions while whisking, return everything to the saucepan and cook over medium heat, stirring until thickened.

    Time: PT10M

11. Cool the pastry cream

    Transfer the cream to a bowl, cover it with plastic wrap directly on the surface, and let cool at room temperature.

    Time: PT10M

12. Prepare the almond cream (frangipane)

    In a bowl, cream the softened butter with 60 g of sugar, add the egg, then incorporate the almond powder. Then add the cooled pastry cream and mix until a smooth texture is achieved.

    Time: PT10M

13. Fill the tart

    Spread the almond cream over the pre-baked base evenly.

    Time: PT5M

14. Arrange the mirabelles

    Place the pitted mirabelles in concentric circles, alternating the tilt in each row for an aesthetic presentation.

    Time: PT10M

15. Final bake

    Bake the tart at 180°C for 45 minutes, until the almond cream is golden and slightly risen.

    Time: PT45M

    Temperature: 180°C

16. Finishing and serving

    Allow the tart to cool slightly at room temperature, unmold, dust with powdered sugar and serve warm.

    Time: PT15M

Nutrition Facts

Calories

330

Protein

5 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of T55 Flour: All-purpose flour
• Instead of T45 Flour: All-purpose flour
• Instead of Butter (for the dough): Vegetable margarine (for lactose-free version)
• Instead of White vinegar: Lemon juice
• Instead of Butter (for the lamination): Vegetable margarine
• Instead of Whole milk: Semi-skimmed milk
• Instead of Vanilla bean: Vanilla extract
• Instead of Egg yolk: Pasteurized egg yolk
• Instead of White sugar: Cane sugar
• Instead of Cornstarch: Potato starch
• Instead of Butter (for the almond cream): Margarine
• Instead of Sugar (for the almond cream): Cane sugar
• Instead of Whole egg: Pasteurized egg
• Instead of Almond powder: Ground almonds
• Instead of Fresh mirabelles: Plums, Pears
• Instead of Powdered sugar: Very fine powdered sugar

Equipment Needed

• Stand mixer or hand mixer
• Mixing bowl
• Plastic wrap
• Rolling pin
• Parchment paper
• Rimmed tart pan (22‑24 cm)
• Oven
• Baking weights (lentils, rice or ceramic beads)
• Small saucepan
• Whisk
• Silicone spatula (scraper)
• Kitchen scale
• Fork

Critical Steps — Do Not Skip

• Keep the butter very cold during lamination for successful puff pastry.
• Do not overwork the dough to avoid excessive gluten development.
• Blind bake the base to prevent it from becoming soggy.
• Incorporate the hot milk gradually into the egg mixture to avoid lumps.
• Final bake until golden coloration, otherwise the frangipane will remain pale.

Chef Tips from the Video

• Use slightly firm mirabelles so they keep their shape during baking.
• Dust a little lemon zest over the frangipane before baking for a subtle aromatic note.
• For an even more rustic look, leave the pastry edges slightly thick.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days maximum.

Freezer: Not recommended, the pastry texture deteriorates.

Room temperature: Consume the same day, ideally warm.

Make-Ahead Tips

• Prepare the pastry cream the day before and keep it refrigerated, covered with plastic wrap.
• The tart base can be pre-baked in advance and stored for 24 h in the fridge.
• The frangipane can be made 12 h ahead, then refrigerated.