MIRABELLE PLUM AND ALMOND TART

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Serves: 6

Prep. time: 30 minutes

Cook time: 40 minutes

• 1 egg 
• 100 grams of butter
• 200 grams of flour
• 200 grams brown sugar
• 1 or 2 pinches of salt

• 850 grams of pitted mirabelles 
• 1 egg 
• 50 grams almond powder 
• 20 grams brown sugar
• Ice sugar

THE PASTRY

In a bowl, beat the egg with the sugar to obtain a frothy mixture.

In an other bowl, put the flour, salt and butter cut into strips. Slide butter and flour to fingertips, pressing lightly. Repeat this procedure until you obtain a "creamy coloured sand".

Add the egg/sugar mixture to bind the sand and make a homogeneous dough ball. 

Spread your dough in a pie pan and put it in the fridge.

THE GARNISH

Wash, cut your mirabelles in half, remove the pit.

In a bowl, mix the egg with the almond powder and sugar. Spread this mixture on the bottom of your dough and spread your mirabelles. Bake for 40 minutes at 180°C, rotating heat, hot oven.

Just before serving, sprinkle a little icing sugar on top. As I had a little bit of dough left, I made a small round tart. I cut my mirabelles in half, removed the stone and spread my fruit. I sprinkled a little cinnamon on it and put it in the oven with the other tart.

Serves: 4

Prep. time: 40 minutes

Cook time: 45 minutes

• 1 egg,
• 100 g butter,
• 200 g flour,
• 20 g brown sugar,
• 1 pinch of salt,

• 1 litre of semi-skimmed milk,
• 1 egg,
• 120 g cornstarch,
• 100 g grated coconut,
• 200 ml coconut cream,
• 100 g brown sugar

DOUGH

In a bowl, beat the egg with the sugar to obtain a frothy mixture. In another bowl, add the flour, salt and butter cut into strips.

Slide the butter and flour into the mixture with your fingertips, pressing lightly. Repeat until you obtain a "creamy sand". Add the egg/sugar mixture to bind the sand and make a smooth ball.

Spread your dough in a springform pan, put it in the fridge while you prepare the filling.

THE FILLING

Heat the milk in a saucepan with the cornflour and sugar until you have a nice smooth cream. Remove from the heat and add your egg, coconut cream and coconut. Mix well.

Let it cool down, stirring occasionally.

Pour this filling over the pastry. Bake in a hot oven at 180°C for 45 minutes. The baking time may vary from one oven to another.

When removed from the oven, allow to cool completely before chilling.

I prefer to eat this cake the next day, it is even better!!

Serves: 8

Prep. time: 40 minutes

Cook time: 30 minutes

• 1 egg
• 50 grams brown sugar
• 200 grams of flour
• 100 grams of butter
• 1 or 2 pinches salt

• 600 grams frozen blueberries
• 40 grams almond powder
• 3 eggs
• 100 ml low fat crème fraiche
• 30 grams Brown sugar

DOUGH

In a bowl, mix the egg yolks with the sugar to make a foamy mixture. In a large bowl, put the flour, salt and butter cut into strips. Gently squeeze the butter and flour with your fingertips. Repeat this procedure until you obtain a "creamy coloured sand". Add the egg/sugar mixture to bind the sand and make a homogeneous ball. Put them in the fridge for 30 minutes before separating them in half, spreading them with a rolling pin, placing them in two pie dishes for 4 people (each).

THE GARNISH

Beat your eggs with the cream and sugar. Spread your almond powder in the bottom of your tarts. Pour in the egg mixture and add your blueberries. Bake for 30 minutes at 210°C, traditional heat. Watch the cooking time, which can be longer or shorter depending on your oven. Allow it to cool and remove from the mould.

Serves: 6

Prep. time: 40 minutes

Cook time: 27 minutes

• 1 egg
• 50 grams powdered sugar
• 200 grams of flour
• 100 grams of butter
• 1 or 2 pinches salt

• 200 ml semi-skimmed milk
• 3 egg yolks
• 60 grams powdered sugar
• 30 grams of flour
• 1/2 teaspoon vanilla powder

• 700 grams of strawberries
• A little wild strawberry jam
• Ice sugar

DOUGH

In a bowl, beat the egg and sugar to obtain a frothy mixture. In a large bowl, pour in the flour, salt and butter cut into strips. Gently squeeze the flour and butter with your fingertips. Repeat this procedure until you obtain a "creamy coloured sand". Add the egg/sugar mixture to combine the sand to make a homogeneous ball. Coat with a thin film of flour and put in the fridge for 1 hour in an airtight box. After this hour, butter and flour your rectangular mould. Spread half of your dough in your 2mm thick, cover the bottom with lightly floured ceramic balls. Save the other half for another tart. Cook for 20 min at 180°C. Remove from the oven, wait 5 minutes, remove the ceramic balls. Turn out and allow it to cool

CUSTARD CREAM

Boil the milk. Whisk the egg yolks, vanilla powder and sugar until a foamy mixture is obtained and add the flour. Add the boiling milk, stirring gently. Pour this preparation into a saucepan, bring it back to the boil for 2 min, stirring constantly. Allow it to cool down, stirring occasionally.

FOR THE GARNISH

Wash the strawberries, remove the tails and drain them on absorbent paper. Cover the tart bottom with a thin layer of wild strawberry jam, cover with custard cream, place the strawberries delicately cut in half. Using a brush, brush over your strawberries with a little wild strawberry jam and lightly sprinkle with icing sugar.

Serves: 6

Prep. time: 35 minutes

Cook time: 30 minutes

• 1 egg,
• 100 grams butter at room temperature,
• 200 grams flour,
• 1 pinch of salt,

• 250 grams of Brie (of Provins if possible),
• 2 onions,
• 100 ml of crème fraîche,
• berry mill pepper,
• Olive oil,

DOUGH

In a bowl, beat the egg.

In a large bowl, put the flour, salt and butter cut into strips. Slide all the ingredients with your fingertips, pressing lightly to obtain a grainy mixture. Add the beaten egg to gather the flour/butter mixture and obtain a ball. Press with the palm of your hand on the ball of dough several times to obtain a homogeneous dough.

Put in the fridge for at least 20 min before use.

THE GARNISH

Peel and chop the onions. Stew them over a low heat with a little olive oil in a frying pan and add pepper. Set aside.

Cut the cheese into small cubes. In a saucepan, put the diced Brie with the fresh cream and melt over low heat while stirring constantly to obtain a homogeneous mixture. Set aside to cool.

Montage

Divide your dough in half and spread it on your 20 cm diameter pie dish. Reserve your other half of the dough for another preparation. It can be frozen. Spread on top your onions and the Brie mixture. Bake in a hot oven at 220°C for 20 minutes on rotating heat.

Wait 10 to 15 min before eating it. Serve a salad as a side dish. It's excellent!!!