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mira! In aroace colors!

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my life is really sweet sometimes

Golden plums 💛💛💛

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Bountiful harvest

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Mirabelle Tart

My friend Liv is moving to another city, so are her parents, and it’s kinda the end of an era. When we were kids, my friends Liv, Mae, Patricia and I lived in the same neighborhood. And of course, we don’t all live there anymore, but our parents do, and we always found our way back to each other’s houses. Last Saturday, Liv hosted us for lunch at her parents’ house and we ended up lazing in the garden, and it was lovely and full of fond memories and bittersweet. Well, we didn’t spend the all arvo idly though, and we picked up the hundreds of Mirabelle plums that had fallen after the eve’s storm. Many of which were good still, and I came home with a bag full of these sweet, golden plums. I am making Mirabelle Gin for long Autumn nights, and will be making jam as well. But, they are beautifully showcased in this simple Mirabelle Tart, a lovely Midsummer night dessert.

Ingredients (serves 6 to 8):

1 1/3 cup all-purpose flour

1 tablespoon caster sugar

a pinch of salt

3.5 ounces cold unsalted butter, cut into small chunks

1 egg

1 tablespoon ice water

14 ounces Mirabelle plums, rinsed

3 large eggs

1/4 cup caster sugar

1 plump vanilla bean, split lengthwise

1/2 cup heavy whipping cream

1/4 cup 2% fat milk

1 tablespoon caster sugar, for sprinkling

Butter a 9″ tart pan. Set aside.

In a large bowl, combine flour, sugar and salt; give a good stir. Add butter and rub it into the flour until mixture resembles coarse meal. Dig a well and break in the egg. Stir energetically with a wooden spoon, gradually adding ice water, until dough comes together in a soft ball.

Roll pastry out onto a lightly floured surface, and fit into prepared tart pan. Place in the refrigerator, to chill, 30 minutes.

Preheat oven to 320°.

Line chilled pastry case with parchment paper and fill with dried beans or rice. Blind bake pastry, at 320°, 20 minutes. Remove the beans and parchment paper and bake, a further 8 minutes. Remove from the oven and let cool slightly. Trim the edges off with a sharp knife.

Preheat oven to 400°.

Halve Mirabelle plums, and arrange them, round-side down into concentric circles onto the pastry case.

In a medium bowl, whisk eggs and sugar until well-combined. Scrape seeds off the vanilla bean and add to the egg mixture. Whisk in heavy cream and milk until smooth and well-blended. Pour egg mixture over the plums, and return to the hot oven. Bake, at 400°, 30 minutes or until the crust is a nice golden brown colour and the middle of the tart is just wobbly.

Sprinkle Mirabelle Tart with sugar, and let cool before eating.