Mirabelle Tart

0
Average: 0 (0 votes)
(0 votes)
Mirabelle Tart
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
8
For the crust
50 grams
100 grams
ground almonds (with skin)
1 pinch
50 grams
80 grams
1
Legumes (for blind baking)
For the filling
2
75 grams
1 packet
100 milliliters
1 heaping teaspoon
3 tablespoons
For the topping
750
100 milliliters
50 milliliters
3 tablespoons

Preparation steps

1.

For the crust: Put all dough ingredients in a bowl and quickly knead to a smooth dough, wrap in plastic and chill.

2.

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.

3.

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.