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Before starting this Mirabelle Plum and Almond Tart recipe, organise all the necessary ingredients for the hazelnut rich shortcrust pastry.
For the hazelnut rich shortcrust pastry: Place the soft butter into the stand mixer recipient.
Add the salt, the ground hazelnuts...
... and icing sugar.
Place in the stand mixer and work to obtain an intimate mixing of the ingredients for the base not to emulsify, which would make the base more difficult to work later in the recipe.
When the butter, ground hazelnuts and icing sugar are combined, stop the stand mixer. Add the egg yolks.
Resume mixing on low speed, without working the preparation too much.
Stop the mixer and remove the pastry from the flat beater.
Mix the flour and baking powder, then sift over the preparation.
It is essential to sift the flour and baking powder together.
Resume mixing on low speed to avoid flour spatter.
Stop the food mixer when combined.
Remove the flat beater, scrape the preparation stuck on it with a rubber spatula...
... and transfer the pastry onto a baking sheet lined with cling film.
Cover with cling film...
... ... and flatten evenly. Refrigerate to obtain a firm consistency which will be easier to work with a rolling pin.I recommend making the dough the day before.
For the pastry cases: Roll out the hazelnut rich shortcrust pastry to a thickness of about 3mm.
Using the appropriate pastry cutter, make 8 pastry triangles.
Their shape will fit perfectly in the triangle tartlet rings.
Line the triangle rings with the pastry. You do not need to grease the rings beforehand.
Gently shape the pastry following the mould edges.
Remove any pastry excess with the tip of a knife. Reserve in the fridge.
For the almond cream: Make sure you have organised all the necessary ingredients.
Place the sugar and softened butter into the stand mixer recipient.
Beat vigorously for about 2-3 minutes.
Add the almond powder...
... then the eggs, one by one.
Beat for a few minutes.
Add the whipping cream, while beating at low speed...
... and the flour. Increase the speed until homogeneous.
Reserve in the fridge. The almond cream can be prepared the day before.
Cover the bottom of the pastry shell with the almond cream. I recommend using a piping bag for a neat, precise work. The use of a nozzle is not necessary.
Pipe the almond cream in the tart crusts.
Open the Mirabelle plums gently to remove the stones. Try not to cut them in half for this operation.
Arrange the plums on top of the cream.
You should make a total of 8 triangle tartlets in order to shape them into a 8-portion round tart.
Arrange the plums in staggered lines, buried in the cream.
Cook in a fan-assisted at 180°C (gas 4)...
... until the surface is golden. This should take approximately 35 or 40 minutes. If you find that the surface of the tartlets browns too quickly, reduce the temperature to 160°C.
When cooked, remove from the oven and leave to cool...
... then gently remove the tartlet rings. It is easier to do this operation while the tartlets are hot. If necessary, slide a the blade of a knife between the pastry and the tart ring.
Leave to cool.
Drizzle icing sugar over the tartlets. You may also use Codineige, which is a non-melting decorating sugar.
On a serving plate, arrange the tartlets into a big round tart and serve. Enjoy!
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