A wonderful late summer day. Walking around the local market, I notice the mirabelles, which are offered in large quantities everywhere.

The mirabelle has something in common with the plum, but is quite different, the dark yellow colour is promising, a handful of almond slivers emphasises the incredibly fruity and extraordinarily sweet aroma.

A recipe from my father comes to mind: Puff pastry, mirabelles, mirabelles jam, a little butter, breadcrumbs. A tart like something out of a fairy tale.


Preparation time: 1h


1 KG mirabelles
One puff pastry from the freezer, good quality
½ pack of flaked almonds
3-4 tiny knobs of butter


Pit the mirabelles. Place 2-3 handfuls in a saucepan and bring to boil with a dash of water. Reduce to a low heat for about 10 minutes. Blend with a hand blender to a nice jam.

Sprinkle the puff pastry with breadcrumbs to prevent the mirabelles from “souping through”. Lay out the mirabelles generously and evenly, dividing each into 2 halves beforehand with a sharp knife. Now spread the prepared mirabelle jam over the tart and sprinkle with flaked almonds. Finally, spread a few knobs of butter over the top.
Bake in the oven at 180°C convection oven until the puff pastry is nice and golden brown.
Leave to cool and enjoy with freshly whipped cream.

über den Autor


Mathias Guthmann schreibt unter anderem für kulinarische Zeitschriften und den Schachsport. Seine Essays, Reiseberichte und Kurzgeschichten haben eine hohe Reichweite und werden in verschiedensten Fachmagazinen, auch international, publiziert. In der freien Wirtschaft berät der Autor eine Firma zu PR-Strategien.

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