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Before starting this Mirabelle Plum Tart recipe, make sure you have organised all the necessary ingredients.
Make the sweet shortcrust pastry. Refrigerate for a few hours before use.
In a flat-bottomed pastry bowl, crack the whole eggs and pour the castor sugar in a thin stream.
Combine with a whisk.
Add the flour...
... and the crème fraîche.
Add a few drops of vanilla extract. This preparation will be used later in the recipe.
Stem the Mirabelle plums and rinse.
Remove the stones.
For his operation, we recommend using a plum stoner.
Roll out the sweet shortcrust pastry.
Place a tart ring on a round non-stick baking sheet. Slightly grease the tart ring and line with the pastry.
Remove the pastry excess, using a rolling pin.
Place a sheet of greaseproof paper on the pastry.
Pour the baking beans on the greaseproof paper.
Spread them over the whole surface. These beans are used in order to prevent the pastry from swelling or puffing up wile baking. They are also useful to maintain the pastry edges straight.
Blind bake the pastry shell. Bake at 180°C (gas 4) for 10-15 minutes.
When cooked, take the pastry shell out of the oven and remove the greaseproof paper and baking beans.
Cut the Mirabelle plums in half and arrange them in the pastry shell. Arrange the plums vertically.
Pour the egg/cream/flour preparation over the plums...
... making sure the whole surface is coated.
Bake at 180°C (gas 4), mid-height position...
... for 15-20 minutes.
When the surface is caramelized, take out of the oven and remove the tart ring. Let cool before serving.
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