Today, in Gastronomy Mondays in the Ardennes, chef Orphée of the hotel restaurant Robinson reveals his mirabelle plum tart.
If you observe a slight clear veil covering the skin of the Mirabelle plums, just rinse them just before eating them, this is a natural wax made by the Mirabelle plum to protect it from drying out.
Ingredients for the pie:
The pie dough:
- (500g of Mirabelle plums)
- 250g of flour
- 125g of butter
- 80g sugar
- 1 jaune d'oeuf
- 1 carafe of milk
- 15g of baker's yeast
- vanilla extract
- 1 orange peel
The cream taken:
- 2 whole eggs
- 80g sugar
- liquid cream
- vanilla extract
Recipe flow
Dough
- Pour the flour into a container.
- Add the pieces of soft butter.
- Add a small pinch of salt.
- Pour the sugar and the egg yolk which will serve as a binder but above all as a coloring for the dough.
- Add the vanilla extract.
- Mix everything so that the flour and butter are one.
- Add the orange zest and the baker's yeast.
- Then pour the milk into the batter.
- Add flour as you go, depending on the progress of your dough.
- Finally the dough ready, roll out the dough using a rolling pin.
- Adjust your dough well to the mold.
- Remove the excess dough.
- Place the mirabelle plums on the bottom of the pie.
- Preheat your oven to 175° degrees.
- Sprinkle the mirabelle plums with sugar.
- Bake the pie.
The cream taken
- Crack 2 eggs into a bowl.
- Add 80g of sugar.
- Pour in the liquid cream and the vanilla extract.
- Beat everything with a whisk.
- Pour your cream on the pie during cooking.
- Finally baked, place your pie on a pie plate.
Good appetite and good tasting.
Themes
