Mirabelle Plum Marzipan Tart

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Mirabelle Plum Marzipan Tart
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 40 min.
Preparation

Ingredients

for
1
For the dough
200 grams
50 grams
finely ground Millet
80 grams
2 tablespoons
1 pinch
½ teaspoon
100 grams
cold Butter
Butter (for greasing)
Breadcrumbs (for dusting)
For the topping
70 grams
750 grams
100 grams
1 tablespoon
3
1 pinch
150 grams
chopped almonds

Preparation steps

1.

For the dough: Place the flour, millet, creme fraiche, honey, salt, vanilla and butter in a bowl. Knead into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 200-220°C (approximately 390-430°F). Grease the springform pan with butter and coat with the breadcrumbs. Press the dough into the bottom and up the sides of the springform pan so that the sides are 1 cm (approximately 1/4 inch) high. Prick the bottom all over with a fork. Bake on the middle rack of the oven for 20-25 minutes. Remove from oven and cool slightly.

2.

For the topping: Blanch the almonds in boiling water. Rinse to cool, peel and allow to dry. Rinse the mirabelle plums and remove pits. Puree the almonds in a food processor with 70 grams (approximately 1/4 cup) of the honey, and the plum brandy. In a bowl, beat the egg whites with the salt until stiff. Gently fold the egg whites into the almond mixture along with the remaining honey.

Preheat the oven to 220-230°C (approximately 430-445°F).

3.

In a bowl, stir half the egg white mixture with the marzipan. Spread on top of the pastry and top with the mirabelle plums. Place the remaining egg white mixture in a piping bag and pipe on top of the tart in a grid shape. Sprinkle with the chopped almonds and bake on the middle rack of the oven until light golden, about 15-20 minutes. Remove from the oven and allow to cool completely. The mirabelle tart is best fresh.