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.