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


  • 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.

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