Don’t have access to fresh mirabelle plums for this rustic plum tart? You can substitute almost any fruit, including apples, rhubarb, red currants, and other types of plums. You can also vary the recipe by glazing the cooled tart with apricot jam diluted with a little water; adding the contents of a vanilla bean, or a tablespoon of rum, or a tablespoon of brandy to the filling; and by reducing the flour to 1-1/2 cups and add 1/2 cup almond meal.
• 8 tablespoons butter
• 2 cups flour
• 1/2 cup sugar
• Pinch of salt
• 1 egg
• 1-1/2 pounds mirabelle plums
• 2 eggs
• 1 cup cream
• 2 tablespoons sugar
1. Preheat oven to 350 degrees Fahrenheit.
2. Make the dough: Use your hands to rub the butter into the flour until the mixture resembles breadcrumbs. Add sugar, salt, and egg and stir to make a stiff dough. If too dry, add a little water.
3. Assemble the tart: Roll out the dough into a circle and line a greased flan tin with it. Halve and pit the mirabelle plums and arrange the halves on the dough inside the tin.
4. Bake for 15 minutes, or until the dough is just beginning to color. Remove tart from oven.
5. Whisk together 2 eggs, cream, and sugar, and pour over the mirabelle plums. Return tart to the oven for an additional 20 minutes, or until the filling has set. Allow to cool.
Hannah Wernet grew up on a sheep farm in Wales, and currently teaches and writes in Austria, where she dreams of a self-sufficient life in the French countryside. Follow her blog at Season Generously.