Transfer crust to the oven bake until it appears to be set, 18 to 20 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 ½ inches up the sides of the pan to form crust. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Add 1 ½ cups flour, ½ cup granulated sugar, light-brown sugar, ½ teaspoon cinnamon, and ½ teaspoon salt mix until just combined. Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses. Rub warm nuts in a clean kitchen towel to remove skins. Butter a 9-inch springform pan set aside. 3 medium-size, ripe but firm plums (about 12 ounces) ¾ cup plus 2 tablespoons granulated sugar 1 ½ cups plus 1 tablespoon all-purpose flour ¾ cup unsalted butter (1 ½ sticks), chilled, cut into small pieces, plus more for pan I'm serving this tart today, warm with whipped cream and ice cream =). did I mention the air of spices this tart gives? Anyone who doesn't own a tart-pan, can breathe a sigh of relief because this tart is made in a springform pan. And boy, is she worth the wait! A thick crumb bottom, topped with fresh raspberries and plums, baked in a luscious custard, and topped again with crumbs. But here she is: Raspberry Plum Crumb Tart. Optional: Sprinkle with caster sugar or icing sugar.Between a broken oven, exams and dog-sitting, I've put the last poll's winner on hold for a bit. Remove the tart from the mold immediately. Start at the edge then work towards the centre.īake for 30 to 35 minutes. To reproduce the photo image, arrange the plum segments in concentric circles, overlapping the slices as you go. Toss them gently and let them sit at room temperature for 1 hour.Īrrange the mirabelles - or golden plums- over the tart base as you like. Place the plums in a large bowl, and sprinkle ½ cup of sugar on top. Option 2 (for golden plums): Halve the plums and remove the stone. Option 1 (for mirabelles): Halve the mirabelles and remove the stone. Crumble the biscuits and sprinkle them over the base (this absorbs the plum juice). Line the dish with the rolled out pastry. Mix and add enough water to bind, until you obtain a smooth ball. Rub in the butter until you obtain fine crumbs. Sift the flour and salt into a mixing bowl. These will absorb all the juices from the plums and ensure your crust remains delectably crunchy. To give this Mirabelle plum tart its signature texture, crumble two or three simple biscuits (digestive cookies, sables, shortbreads or even graham cookies) at the bottom of the crust. If you can get your hands on mirabelles, simply follow the recipe and you will get a naturally sweet and delicious tart. Sure, it increased the quantity of sugar in the recipe, but I think this is necessary if you don’t want to end up with a sour tart. ![]() ![]() Plums are less sweet and more acidic than the mirabelles, so I tossed and let sit the plums in sugar before baking them. It is simple, and oh so lovely.īecause real mirabelles are very hard to find outside of Europe, I had to switch for small, golden ripe plums. Because mirabelle season is fairly short, the locals get really frantic about this tart and like to enjoy it as many times as they can before fall settles.Īs traditional as can be, this Mirabelle plum tart recipe is from the official Lorraine Region tourism website. From mid-august til late September, Mirabelle plum tarts adorn every table and bakery stand. They are both labelled as “mirabelle from Lorraine” and grow in the orchards of the Meuse, Moselle and in the valleys of Southern Meurthe-et-Moselle and The Vosges.Īnd when late summer blooms, mirabelle picking is a cherished family ritual in the Lorraine region (and serious business for the farmers as well!). Two main varieties exist: the mirabelle from Metz (smaller, golden with red spots) and the mirabelle from Nancy (plumper with a plain golden hue). No surprise then that this sweet delicious fruit is the official symbol of the region. With 10,000 hectares of orchards, the Lorraine region fruitages nearly 40 thousand tons of Mirabelle plums each year – representing 70% of the worldwide production. ![]() If you can’t get your hands on mirabelles, try it with ripe golden plums. This Mirabelle Plum Tart from the Lorraine Region is a typical late-summer treat from the area.
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