{"id":16485,"date":"2016-08-28T10:28:53","date_gmt":"2016-08-28T08:28:53","guid":{"rendered":"https:\/\/grandgourmand.de\/elsaesser-mirabellen-tarte\/"},"modified":"2023-10-31T10:54:23","modified_gmt":"2023-10-31T09:54:23","slug":"elsaesser-mirabellen-tarte","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/elsaesser-mirabellen-tarte\/","title":{"rendered":"Alsatian Mirabelle Tart"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"684\" src=\"https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1.jpg\" alt=\"\" class=\"wp-image-16481\" srcset=\"https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1.jpg 1024w, https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1-300x200.jpg 300w, https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1-250x167.jpg 250w, https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1-768x513.jpg 768w, https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1-600x401.jpg 600w, https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1-810x541.jpg 810w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<span class=\"mks_dropcap mks_dropcap_rounded\" style=\"font-size: 52px; color: #ffffff; background-color: #dd9933;\">A<\/span> wonderful late summer day. Walking around the local market, I notice the mirabelles, which are offered in large quantities everywhere.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/grandgourmand.de\/wp-content\/uploads\/2015\/09\/cook1.png\"><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"32\" src=\"https:\/\/grandgourmand.de\/wp-content\/uploads\/2015\/09\/cook1.png\" alt=\"Leicht\" class=\"wp-image-3924\"\/><\/a><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation time: 1h<\/h4>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<p>1 KG mirabelles<br>One puff pastry from the freezer, good quality<br>Breadcrumbs<br>\u00bd pack of flaked almonds<br>3-4 tiny knobs of butter<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Sprinkle the puff pastry with breadcrumbs to prevent the mirabelles from &#8220;souping through&#8221;. 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.<br>Bake in the oven at 180\u00b0C convection oven until the puff pastry is nice and golden brown.<br>Leave to cool and enjoy with freshly whipped cream.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ein wunderbarer Sp\u00e4tsommertag. Beim Rundgang \u00fcber den Markt fallen mir die Mirabellen auf, die in gro\u00dfer Menge \u00fcberall angeboten werden. Die Mirabelle hat etwas mit der Pflaume gemeinsam, die dunkelgelbe Farbe ist vielversprechend, eine handvoll Mandelbl\u00e4ttchen unterstreicht das unglaublich fruchtige und au\u00dferordentlich s\u00fc\u00dfe Aroma.<\/p>\n","protected":false},"author":3,"featured_media":16482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[382,525,2],"tags":[526,527],"class_list":["post-16485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery","category-torten-en","category-unkategorisiert","tag-mirabellenkuchen-en","tag-mirabellentarte-en"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/grandgourmand.de\/wp-content\/uploads\/2016\/08\/mirabellentarte-1.jpg","jetpack_shortlink":"https:\/\/wp.me\/paBxrl-4hT","_links":{"self":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/16485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/comments?post=16485"}],"version-history":[{"count":0,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/16485\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media\/16482"}],"wp:attachment":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media?parent=16485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/categories?post=16485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/tags?post=16485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}