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Serves 6 to 8 persons
Preparation time : 10 minutes
Cooking time : 30 minutes
-700g unstoned mirabelles
-250g plain flour
-125g butter
-1 egg yolk
-65g sugar
-1 pinch of salt
-a few plain biscuits
For the sweet shortcrust pastry:
1. Sift the flour and salt into a mixing bowl.
2. Rub in the butter until you obtain fine crumbs.
3. Stir in the sugar.
4. Make a well and add the egg yolk.
5. Mix and add enough water to bind, until you obtain a smooth ball.
6.Leave in the fridge for one hour.
For the Garnish:
1. Butter and lightly flour a 22cm tart dish.
2. Line the dish with the rolled out pastry. Crumble the biscuits and sprinkle them over the base (this absorbs the plum juice).
Option 1 (for mirabelles): Halve the mirabelles and remove the stone.
Option 2 (for golden plums): Halve the plums and remove the stone. Place the plums in a large bowl, and sprinkle ½ cup of sugar on top. Toss them gently and let them sit at room temperature for 1 hour.
3. Pre-heat your oven at 180 C.
4. Arrange the mirabelles – or golden plums- over the tart base as you like. To reproduce the photo image, arrange the plum segments in concentric circles, overlapping the slices as you go. Start at the edge then work towards the centre.
5. Bake for 30 to 35 minutes. Remove the tart from the mold immediately.
Optional: Sprinkle with caster sugar or icing sugar.
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