- For the crust
- 50 grams Pastry flour
- 100 grams ground almonds (with skin)
- 1 pinch salt
- 50 grams sugar
- 80 grams butter
- 1 egg
- Legume (for blind baking)
- For the filling
- 2 eggs
- 75 grams powdered sugar
- 1 packet Vanilla sugar
- 100 milliliters Whipped cream
- 1 heaping teaspoon cornstarch
- 3 tablespoons milk
For the crust: Put all dough ingredients in a bowl and quickly knead to a smooth dough, wrap in plastic and chill.
Rinse, halve and seed mirabelle. Remove dough from the refrigerator, and roll out a circle between two pieces of plastic wrap, a little larger than the diameter of the tart tin. Line tart tin with pastry and prick several times with a fork, cover with parchment paper, add beans and bake in an oven preheated to 200°C (approximately 400°). Remove and discard paper and beans.
For the filling: Whisk together eggs, powdered sugar, vanilla sugar, cornstarch, cream and some cold milk smooth. Spread icing on dough and top with mirabelle, cut side up. Bake for another 25-30 minutes. In the meantime, boil butter, mirabelle liqueur and apricot juice and reduce, stirring constantly, until reduced by a third. Remove cake from oven, brush with sauce and set to cool on a cooling rack. Slice and serve.