At the farmer's market you'll find an abundance of these lttle darlings, mirabelles. It's the season and they are everywhere. Apparently the etymology of mirabelle means "wondrous beauty".
These cherry tomato size plums are flavorful, delicate, and sweet. They hail from Lorraine, the north-eastern region of France and they are nowhere to be found in the U.S.A. because they have a protected origin designation that makes it impossible to import them. So, they are banned from the U.S. which is why I was deprived of these wondrous beauties in my youthful years.
These plums don't have a high liquid content so they are perfect for dessert pies and jams. This is an easy, "impress your Amercian friends and guests" kind of dessert.
Tarte aux Mirabelles
Pâte Brisée (pastry crust)
• 220 grams of flour
• 110 grams of unsalted butter, cut up and just out of the fridge
• 1 teaspoon cinnamon powder
• 1/2 teaspoon salt
• 50 ml water
• 500 grams of ripe mirabelles, halved and destoned
• 1/2 sachet of vanilla sugar (optional)
To prepare the pastry crust use a medium size mixing bowl and sieve the flour and cinnamon powder into it.
Then knead in the pieces of butter so that you have pieces that resemble coarse breadcrumbs.
Add some water into the mixture and keep on kneading gently until you can roll the dough into a ball.
On a flat surface add some flour and roll out the ball of dough with a rolling pin to fit a 23 cm (9 inch) tart mould.
Pat the the pastry into the round mould carefully pressing in the sides. Cut away any excess dough and use it fill gaps in round.
Wrap the dough lined mould in plastic wrap and place it in the fridge to chill for an hour.
Prick the dough all over with the tips of the fork.
Remove the pastry from the fridge and line the dough with some baking sheet paper and baking beans or use rice to weigh down the pastry dough.
Preheat the over to 200°C (390° F) and place the pastry in the oven and pre-bake for 10 minutes. Remove the baking beans and baking sheet paper and you should have a biscuit like texture.
Once your pastry is pre-baked, starting from the outside of the mould arrange the mirabelles face up and back to back working inwards.
Sprinkle vanilla sugar over it and pop it back in the oven for another 30 minutes at 200° C (390° F).
The mirabelles will have softened and caramelized, and will have a glistening shine.
Cut into equal parts and serve warm or cold.