Mirabelle Plum Tart

To make this mirabelle plum tart recipe, start by dusting the work surface with flour.

Roll out the sweet shortcrust pastry with a rolling pin...

...to a thickness of 3mm.

Roll the pastry around the rolling pin...

...and unroll it over a perforated stainless steel Ø 20cm tart ring, placed on a baking sheet lined with a Silpat baking mat.

Line the edges of the ring with the pastry.

Trim off the excess dough...

...using the rolling pin.

Finish pressing the dough carefully with your thumb and index finger.

Cut off any remaining excess dough with the blade of a knife, slicing from the inside out. The blade should slide along the rim of the stainless steel ring.

Place the tart crust in the fridge before baking (or ideally in the freezer).

Vanilla batter: Prepare all the ingredients.

In a mixing bowl, crack the whole eggs...

...and pour in the caster sugar in a thin stream.

Mix with a whisk.

Add the flour...

...the whipping cream...

...and the liquid vanilla.

Whisk thoroughly until smooth.

Pour the vanilla batter into the cold tart crust.

Remove the stems from the mirabelle plums and rinse them. Remove the stones from all the mirabelle plums.
You can use a plum stoner.

Arrange the mirabelle plums vertically over the tart shell...

...lining them into tight rows.

Repeat with a second ring of mirabelle plums...

...and then a third ring.

Finish with the center. All the mirabelle plums should be immersed in the vanilla batter.

Bake at 180°C on the middle rack for 30 to 40 minutes.

At the end of baking, some of the batter may have overflowed a bit and caramelized. No worries at all! Gently remove the ring, passing the blade of a knife between the ring and the crust if necessary.

Our mirabelle plum tart is now done. Enjoy!