Belula

Mirabelle Orange Tart

Belula August 21, 2017
Overhead shot of mirabelle orange tart sliced

Summer is here. Or supposed to be... In Paris, it's not very hot or sunny right now, you wouldn't know it was summer if it were not for the fruits you can find at the market. That's when you know that yes, this is the month of August. Yes, this is summer 2017. And no, you are not dreaming.

There are all kinds of plums at the Parisian markets right now, Reine Claude, red plums, little plums, and my favorite kind: mirabelles. They are small bites of heaven. They remind me of my friend Simon, and his mom. It was her who first introduced me to mirabelles many years ago, when I came to Paris as an exchange student to Sciences Po. They are as good now as they were then.

Overhead shot of the raw tart dough filled with almond cream and mirabelles
Mirabelles and prunes overhead shot
Closeup shot of a slice of mirabelle and orange tart
Overhead shot of fresh mirabelles in a bowl

I made this simple tart for my husband to take to work a few weeks ago and he's coworkers loved it, so I thought you might enjoy it too. It's simple. It’s easy. It's delicious.

Photo collage with fresh mirabelles and overhead shot of mirabelle tart sliced
Mirabelle Orange Tart
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Servings: 8 servings
Nutrition: 246 cal
Cuisine: French

Ingredients

Dough

  • All-purpose Flour 125 g
  • Butter 65 g
  • Egg Yolks 1
  • Orange Zest 1
  • Sugar 45 g
  • Salt 1 pinch

Almond Cream

  • Almond Flour 30 g
  • Powdered Sugar 30 g
  • Butter 30 g
  • Egg Yolks 1
  • All-purpose Flour 3 g

Finishing Touches

  • Mirabelles 300 g

Procedure

  • Dough

  • 1. If you are using a stand mixer:
  • 2. In a bowl sift the flour.
  • 3. Using the paddle attachment, bring the butter to a consistency of mayonnaise or "beurre pomade" to use French terminology. Dissolve the salt in the egg yolk.
  • 4. Add the sugar and the orange zests to the butter and mix it together at a low speed. Scrape down the sides and bottom of the bowl. Incorporate the egg yolk and 1/3 of the flour. Mix together. Make sure to scrape de bottom of your bowl!
  • 5. Finally add the remaining 2/3 of the flour and mix until it's incorporated into the batter. You shouldn't mix very long (about 30/45 seconds). We want to prevent the activation of the gluten in the flour, because we don't want the dough to become elastic! (It will shrink when in the oven!).
  • 6. Form a rectangle of about 2 cm tall. Cover in plastic wrap and refrigerate for at least 1 hour. Overnight is best.
  • 7. If you are using your hands:
  • 8. In a bowl mix together all the dry ingredients (flour, sugar and salt) and the orange zests. Add the butter (cold cold) cut into small cubes.
  • 9. Using your fingertips, break down the butter, until you obtain a breadcrumb consistency.
  • 10. Add the egg yolk and mix using one finger.
  • 11. Now work on your counter: smear the dough with the palm of your hand to obtain a homogenous mixture. Repeat up to 3 or 4 times. In French, this is called "fraiser".
  • 12. Form a rectangle of about 2 cm tall. Cover in plastic wrap and refrigerate for at least 1 hour. Overnight is best.
  • Almond Cream

  • 1. Bring the butter to the consistency of mayonnaise (you can use the microwave for this). Add the sugar, almond flour and flour and mix for a few minutes. Finally add the egg yolk. Mix to combine.
  • Assembly

  • 1. Pre-heat the oven to 170 degrees Celsius.
  • 2. Cut the mirabelles in halves and remove the pit.
  • 3. Butter your tart mold or ring.
  • 4. Roll out the dough to about 3 mm and line the mold.
  • 5. Fill with the almond cream and spread it evenly! Top with the mirabelles. Bake for about 40 minutes or until golden.
  • 6. Remove from the oven and let it cool down at room temperature.
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