 | |
| Type | Tart |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Serving temperature | Hot or cool |
| Main ingredients | Mirabelle plums; pastry |
Tarte aux mirabelles is a sweet French dish, combining pastry andmirabelle plums (stones removed). It is a speciality ofLorraine in north-east France, where the mirabelle is an important crop. It also features in the cuisine of other regions of the country.
The mirabelle plum has been cultivated since at least the 17th century.[1][2] TheDictionnaire de l'Académie française and theOxford English Dictionary both give the probable derivation of the name as Mirabel, a fairly frequent toponym in the south of France.[1][2] A tart made with mirabelles is traditional in Lorraine and its neighbourAlsace and is found in other parts of France.[3][4]
The type of pastry used fortarte aux mirabelles varies. The most frequently mentioned in recipes is pâte brisée,[5][6] but other sweet pastries – pâte sablée and pâte sucrée – are specified by some cooks,[7][8][9] and unsweetened shortcrust and puff are also used in some recipes.[10][11] InBeaulieu-sur-Dordogne,Elizabeth David encountered atarte aux mirabelles made with yeast pastry: "Those little round golden plums of early autumn on their light brioche-like base made an unexpected and memorable end to our outdoor feast".[4]
The traditionaltarte aux mirabelles consisted solely of fruit, pastry and a little sugar sprinkled on top before cooking. Some more recent recipes, including that ofAlbert andMichel Roux, have introduced a layer ofcrème pâtissière spread on the pastry base before the layer of fruit is added.[5]
