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Mirabelle Tart
A indulgent mirabelle tart with a shortcrust pastry, a lemon-flavored almond cream, a lightly lemon-kissed mirabelle compote, and fresh mirabelles glazed with a neutral icing. Perfect for beautiful summer days.
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Critical Success Points
- • Achieve a sandy texture without overworking the dough.
- • Observe the chilling time (2 h).
- • Blind bake the base to prevent sogginess.
- • Fully dissolve the pectin in the compote.
- • Quickly pit the mirabelles to avoid oxidation.
Safety Warnings
- • Handle the hot oven (170‑180 °C).
- • Be careful with knives when pitting the mirabelles.
- • The hot glaze can cause burns.
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