Mirabelle Plum Tart Recipe

I absolutely love this Mirabelle plum tart recipe because it perfectly blends the rustic charm with modern simplicity, reminding me of cozy family gatherings around dessert. The tender plums and flaky crust create the most mouthwatering bite, making it an ideal treat for catching up with friends over coffee or indulging in a little self-care baking session.

Creating seasonal delights is something I love, and my Mirabelle Plum Tart is a treat that showcases the delicate sweetness of 1 ½ pounds of Mirabelle plums. A flaky crust made from 1 ¼ cups of all-purpose flour, ½ cup of chilled unsalted butter, and a pinch of salt and sugar comes together with just a bit of finesse and a whole lot of love.

The crust shatters in the best way possible when you bite into it.

Ingredients

All-purpose flour: Contains carbohydrates that offer structural support; a go-to baking ingredient.

Sugar, in granulated form, contributes to sweetness and provides some serious flavor depth by caramelizing when heated.

Butter, without added salt, is needed for the richness and flakiness of the crust.

Its sufficient quantity is essential for perfect crust texture.

Mirabelle plums: Sweet and tart; naturally rich in vitamins A and C.

Cornstarch: Thickens juices; guarantees ideal tart filling consistency.

Apricot jam: Boosts sweetness and bestows a shiny finish.

Ingredient Quantities

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ cup unsalted butter, chilled and cut into cubes
• 1 large egg yolk
• 2 tablespoons ice water (more if needed)
• 1 ½ pounds Mirabelle plums, pitted and halved
• ¼ cup sugar, for sprinkling on plums
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 tablespoons apricot jam (optional, for glaze)

Instructions

1. In a big bowl, unite the flour with the ¼ cup of granulated sugar. Once they are well-blended, add in the butter. Cut the butter into the mixture with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Incorporate the egg yolk and 2 tablespoons of ice water into the flour mixture. Use a fork to integrate them into the dough, stirring until the dough starts to take shape. If the mixture feels too dry, add more ice water, again in 1 teaspoon increments.

3. Shape the dough into a disc, wrap it in plastic, and refrigerate it for a minimum of 30 minutes.

4. Heat your oven to 375°F (190°C).

5. On a lightly floured surface, roll out the chilled dough to the fit 9-inch tart pan. Place the dough in the pan, pressing it into the edges and trimming excess. Prick the base with a fork.

6. Lay a piece of parchment paper across the crust, and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes, or until the crust is lightly golden.

7. In a bowl, combine the halved Mirabelle plums with ¼ cup sugar, vanilla extract, and cornstarch, and mix well.

8. Place the plum halves in a circle, cut side up, in the pre-baked crust.

9. Tart plums, a balance of sweet and tart, bake up beautifully in this rustic dessert. The 25-30 minutes in the oven transform them into a meltingly tender fruit, concentrated in flavor and almost syrupy in their deliciousness. The crust, golden brown and flaky, cradles this simple yet stunning filling. Tart Plum Tart serves
8.

10. If desired, heat the apricot jam and apply it to the tart, using a pastry brush, for a shiny finish. Allow the tart to cool until it’s just warm before you slice and serve it.
Savor your delectable tart made from Mirabelle plums!

Equipment Needed

1. Large bowl
2. Pastry cutter or fingers
3. Fork
4. Plastic wrap
5. Rolling pin
6. 9-inch tart pan
7. Parchment paper
8. Pie weights or dried beans
9. Oven
10. Pastry brush (optional, for apricot jam)

FAQ

• Can I use a different type of plum?Indeed, when using Mirabelle plums, you can swap them for other kinds, including Italian or black plums, but doing so might slightly change the flavor and sweetness profile of the final product.
• Is there an alternative to using granulated sugar in the dough?If you would rather have a smoother texture, you can use powdered or superfine sugar; however, this choice may alter the consistency of the dough.
• What if my dough is too crumbly to form a ball?Add additional ice water, one teaspoon at a time, until the dough comes together without being sticky.
• How do I prevent the tart from becoming too soggy?Evenly toss the sliced plums with cornstarch to soak up excess liquid during baking.
• Do I have to use apricot jam for the glaze?Apricot jam is optional. However, it contributes a lovely sheen. You may substitute any light-colored jam for it, or you may omit it altogether.
• Can I prepare the tart dough in advance?Absolutely, you can prepare the dough one day in advance and chill it. Just make sure it’s wrapped snugly in plastic wrap before placing it in the fridge.
• How should I store leftovers?Leftover food should be placed in the refrigerator in a container that can seal airtight. Leftover food can safely be stored in the refrigerator for 3 days. Reheat it to a low temperature, without rushing it, before serving.

Substitutions and Variations

For all-purpose flour: Replace with whole wheat flour for a nuttier flavor or a gluten-free flour blend for a gluten-free tart.
To replace granulated sugar: Coconut sugar adds a hint of caramel; honey and agave syrup are natural sweeteners that can be used in slight reductions since they’re sweeter than sugar.
For unsalted butter: Substitute with vegan butter for a dairy-free option or use cold coconut oil for an entirely different flavor profile.
When cornstarch is not available: Arrowroot powder or tapioca starch can be used as a thickening agent instead.
For apricot jam: Use peach or plum jam to get a different fruit glaze—if glaze isn’t desired, just omit it.

Pro Tips

1. Chilling the Dough Make sure the butter is very cold before incorporating it into the flour mixture, as this helps achieve a flaky crust. After forming the dough into a disc, chill it for at least 30 minutes to relax the gluten and make it easier to roll out.

2. Blind Baking When blind baking the crust, be sure to press the parchment paper tightly against the dough to prevent it from puffing up. You can also use rice or sugar as an alternative to pie weights for more even weight distribution.

3. Plum Preparation If your plums are particularly juicy, consider draining them slightly after mixing with sugar, vanilla, and cornstarch. This will prevent the tart from becoming soggy.

4. Glazing with Jam If using the apricot jam for a glaze, warm it up gently to make it easier to spread. Strain it through a sieve for a smoother texture before brushing it over the tart.

5. Serving Suggestion Allow the tart to cool to room temperature before serving. The flavors will meld together beautifully, and the slices will hold their shape better when cut. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.