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Tarte feuilletée aux mirabelles
Tarte rustique à la pâte feuilletée maison, garnie d'une crème d'amande moelleuse (type frangipane) et de mirabelles fraîches. Idéale pour profiter de la saison des mirabelles en Lorraine.
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Cost Breakdown
Critical Success Points
- • Maintenir le beurre très froid pendant le tourage pour un feuilletage réussi.
- • Ne pas trop travailler la détrempe afin d’éviter le développement excessif du gluten.
- • Cuisson à blanc du fond pour éviter qu’il ne se détrempe.
- • Incorporer le lait chaud progressivement à la préparation d’œufs pour éviter les grumeaux.
- • Cuisson finale jusqu’à coloration dorée, sinon la frangipane restera pâle.
Safety Warnings
- • Manipuler le four chaud (180°C) avec précaution.
- • Le lait bouillant peut causer des brûlures – le manipuler avec un gant.
- • Utiliser un couteau bien aiguisé pour découper les mirabelles afin d’éviter les glissades.
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