My obsession with making a mirabelle tart started when our neighbors (the ones of raspberry, hazelnut, and red berry tiramisu fame) gave us a bounty of mirabelles from their tree. That set me off and I didn't relax until my 3rd tart. You can read all the frantic details of my obsession in my comment to Kerrin's post about plums and melons.Long story short: I used a pate brisee as called for by nearly all the recipes I found. It was soggy even after pre-baking. My second tart was all custard. See the mess here. After this I asked my neighbor for her recipe. I was unsure about the result, as I had the memory of a Mirabelle tartlette I ate from Oberweis in my mind. Pure heaven, btw.
My neighbor's tart is different. It is rustic. It is thrown together. It doesn't use very much sugar. I'm sure it is the homemade tart I'd find in most Luxembourgish homes.
Here is her recipe, copied as she wrote it. The measurements are general; I think that is the way it's intended. It is meant to be thrown together, catered to your own liking. She recommended used a large ceramic tart pan. I didn't have one so I used a glass pie pan. If you use a pie pan you'll need to cut the ingredients by a 1/4th or so. I ended up with too much crust. This is the crust she uses for all her tarts - plum, apple and rhubarb. It is very different. It's almost bread like, sort of cookie like and not very pastry like. I'm anxious to try this again. I'm curious to see what you think. Here goes:
Mirabelle Tart
Crust:
250 grams flour
100 grams butter
2 teaspoons of yeast
1 egg
3-4 spoons of cream (or water, though not as good)
a little bit of salt
3 spoons of sugar
Mirabelles - wash and push pit out. do not cut in half. This is rustic, people.
Filling:
1 egg
2-3 spoons of sugar
2-3 spoons of cream
1 spoon of potato starch
Combine the crust ingredients with your hands. Press into your tart dish. Scatter enough fruit to cover the bottom on the tart. Combine filling ingredients, mix with a fork. Pour over fruit.
Bake at 180 degrees (350 degrees Fahrenheit) until done. About 20 -30 minutes.
Crust:
250 grams flour
100 grams butter
2 teaspoons of yeast
1 egg
3-4 spoons of cream (or water, though not as good)
a little bit of salt
3 spoons of sugar
Mirabelles - wash and push pit out. do not cut in half. This is rustic, people.
Filling:
1 egg
2-3 spoons of sugar
2-3 spoons of cream
1 spoon of potato starch
Combine the crust ingredients with your hands. Press into your tart dish. Scatter enough fruit to cover the bottom on the tart. Combine filling ingredients, mix with a fork. Pour over fruit.
Bake at 180 degrees (350 degrees Fahrenheit) until done. About 20 -30 minutes.
6 comments:
Oh my GOSH! Please, please, please bake us something when we come!!!!
oh my GOSH! Please, please, please bake us something when we come next month!
"almost bread like, sort of cookie like and not very pastry like"...
I'm intrigued !! Your tart looks fantastic and I bet it was simply delicious. Don't compare it to Oberweis ! :)
I'd love to try your neighbor's recipe; I have never made a tart crust with yeast in it. And rustic works for me !! Thanks.
I'm with Kerrin. Love the rustic tart. I've never had mirabelle. I think I need to try!
How funny - I've been behind on your blog and just read this post today - last night we went to the "Gallery Cruise" on Vashon (first Friday art walk) and one of the places put out a big bowl of mirabelle plums - I'd never heard of nor had one before and then I read your post!
Kerrin - I know! I'd never heard of yeast in a tart crust either. I'm going to try it again - this time with apples. If you do use this recipe, I'd love to know what you think. It's really different.
Road Trippers - I think an apple tart will be in order for your fall visit. Better yet, I'll buy something totally delish instead.
Julia and M.Monkey - you must try one. They are so cute, about the size of an olive and also smell terrific!
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