![]() ![]() 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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