Just to give you a little history…

It was in the late 19^th Century that distillers in the Lorraine region began adding mirabelle plums into their stills to create the famous eau-de-vie, or as we know it, brandy. Since 1947, in Metz, there is an annual celebration of the mirabelle plum which takes place over the last two weeks of August. The Alsace and Lorraine regions produce three quarters of mirabelle plums in the world, and the Alsace locals adore enjoying it in a tart, so much so that they've put their own twist on it. With this recipe, you can make a mirabelle plum tart like a true Alsace local…

Practical info

Difficulty 

Easy

Preparation time

• 30 min. for preparation
• 4 hours for letting the pastry rest in the fridge
• 45 min. for cooking

Ingredients

For a 28cm diameter tart mould

Filling:

• 1.5kg mirabelle plums

Pastry:

• 130g butter
• 250g sieved plain flour (pastry flour if you can get it)
• 5g salt
• 5g caster sugar
• 1 egg yolk
• 50g milk

Crème patissière:

• 100g caster sugar
• 30g sieved plain flour (pastry flour if you can get it)
• 4 eggs
• 100g cream (liquid)
• 300g whole milk

Method

Step 1: Pastry
Using your hands, mix the butter together with the flour, salt and sugar until you get a sandy mixture.
Next, add the egg yolk and milk, until you get a smooth dough.
Then, wrap the dough in clingfilm and chill in the fridge for 2 hours.
 
Step 2: Crème patissière
Mix the dry ingredients, the sugar and flour, together using a whisk.
Add the eggs and beat the mixture well.
Add the cream and milk, then mix.
Chill in the fridge for approximately 2 hours.
 
 
Step 3: Finishing
Grease the tart mould and press the dough in until it's around 3 mm thick.
Prick the dough with a fork, then chill for around 30 minutes.
Wash the mirabelle plums, then remove the stones and cut the plums in half.
Place them evenly on the dough.
Gently pour over the crème patissière.

Tip: Mirabelle plums can vary in acidity, so add sugar to sweeten them, so that their flavour can be fully appreciated in the tart.

Cooking

Cook at 180°C for 45 minutes.

Our serving tips

For an added touch of indulgence, serve your tart with a glass of Alsace Gewurztraminer (consume with moderation).