Mirabelle Tart

Ingredients

• 175 g T45 Flour (Sift before use)
• 100 g Butter (Very cold, cut into cubes)
• 65 g Powdered sugar
• 25 g Almond powder
• 4 g Salt
• 1 Egg (small) (Approximately 40 g)
• 1 Whole egg (for glaze)
• 65 g Butter (almond cream) (At room temperature, softened)
• 20 g Sugar (almond cream)
• 2 Eggs (almond cream) (At room temperature)
• 45 g Almond powder (almond cream)
• 1 zeste Organic yellow lemon zest (Finely grated zest)
• 200 g Mirabelles (compote) (Wash, dry and halve)
• 80 g Water
• 20 g Lemon juice (Fresh juice)
• 0.5 zeste Zest of half a lemon
• 35 g Sugar (compote)
• 5 g Pectin (Powder, to dissolve in sugar)
• 500 g Mirabelles (decoration) (Pit each one, keep in lemon-water)
• 30 g Neutral glaze (Commercial pastry glaze)
• 10 g Lemon juice (glaze)

Instructions

1. Prepare the shortcrust pastry

   Place the cold butter cubes in the mixer bowl, add the flour, powdered sugar, almond powder and salt. Mix on medium speed with the paddle until a sandy texture is achieved.

   Time: PT10M

2. Incorporate the egg

   Pour the beaten egg gradually into the bowl while continuing to mix until a homogeneous dough forms.

   Time: PT2M

3. Chill

   Form a ball, wrap in cling film and refrigerate for 2 hours.

   Time: PT2H

4. Roll out and cut the dough

   Flour the work surface, roll the dough to 2‑3 mm thickness, cut a 22 cm disc, place in the tart pan, trim the excess and prick the base.

   Time: PT15M

5. Freeze the base

   Place the tart base in the freezer for 15 minutes before baking.

   Time: PT15M

6. Blind bake the base

   Preheat the oven to 170 °C. Bake the tart base for 20 minutes.

   Time: PT20M

   Temperature: 170°C

7. Glaze the base

   Brush the baked base with a beaten egg using a pastry brush.

   Time: PT2M

8. Prepare the almond cream

   In a bowl, cream the softened butter with the powdered sugar. Add the beaten eggs, mix, then incorporate the almond powder and lemon zestes until a smooth cream is obtained.

   Time: PT10M

9. Spread the almond cream and bake

   Pour the almond cream over the pre-baked base, spread from the centre to the edges with an offset spatula, then bake for 10 minutes at 180 °C.

   Time: PT10M

   Temperature: 180°C

10. Prepare the mirabelle compote

    In a saucepan, combine the mirabelles, water, lemon juice, zest, sugar and pectin. Bring to a boil, then simmer over low heat for 15 minutes. Roughly blend with an immersion blender and let cool.

    Time: PT20M

11. Spread the compote

    Pour the warm compote over the tart base and spread evenly with an offset spatula.

    Time: PT5M

12. Pit the decorative mirabelles

    Cut each mirabelle in half, remove the pit and immediately plunge them into lemon-water to prevent oxidation.

    Time: PT20M

13. Arrange the mirabelles on the tart

    Place the mirabelles vertically, slightly tilted backward, starting at the outer edge and then filling the centre.

    Time: PT5M

14. Prepare the glaze and glaze the fruit

    In a small saucepan, heat the neutral glaze with lemon juice until boiling, then brush the mirabelles with a brush.

    Time: PT4M

15. Cool and serve

    Allow the tart to cool at room temperature for 30 minutes, then refrigerate if needed before serving.

    Time: PT30M

Nutrition Facts

Calories

430

Protein

4.8 g

Carbohydrates

44 g

Fat

23 g

Fiber

3.4 g