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Mirabelle plum tart with almond cream, so delicious!

It’s mirabelle plum season again and I decided to make a tart using these little plums as we really like them. In general, I always add a layer of hazelnut meal at the bottom of my plum tarts to absorb all the juice they release while baking and to avoid getting my puff pastry too soggy.

This time though, I decided to make an almond cream instead and it was awesome! I would recommend weighing your ingredients as the almond cream is made of equal weight butter/sugar/almond meal. Also, I added pure vanilla extract but you could add cinnamon powder or almond extract instead.

I pre-baked my puff pastry for 35 minutes: to pre-bake my puff pastry, I use a very cold puff pastry, arrange it into my mold pushing the sides down as much as I can (If you have to draw on your dough and push the sides up, they will fall whilst baking), poke a few holes in the bottom with a fork, then I cover the dough with baking foil and fill the mold completely with lentils or rice, pushing them against the sides to avoid that they fall to the bottom.

Here I used a rectangle shaped mold from DeBuyer, very handy as it comes with a removable bottom (14.17 x 3.93 inches), found on Amazon.

As I used slightly less fruit with this rectangle mold than I would using a classic round mold, I am going to give you the ingredients for the classic round one (9 inches Ø - 23 cm Ø)

A few words about mirabelle plums: The mirabelle is identified by its small, oval shape, smooth-textured flesh, and especially by its dark yellow color. They are known for being sweet and full of flavor. The mirabelle reaches maturity and is harvested from July to mid-September (Northern Hemisphere).

As always, work with a very cold pastry dough, keep it cold until ready to bake.

  • 6 servings
  • Easy
  • 1 h 30

Recipe :


1 puff pastry sheet

1.32 pound / 21.16 oz. / 600 g. mirabelles, halved, stone removed

Almond cream:

1/2 cup (120 g.) butter, softened

1/2 cup (120 g.) granulated white sugar

2 eggs, beaten with a fork

1/4 tsp pure vanilla extract

1 1/2 cup (120 g.) almond meal

Pre-bake the puff pastry:

Preheat your oven to 390°F (200°C) Arrange puff pastry as you like into your mold, push the sides down as much as you can, poke a few holes with a fork, make nice rims, cover with paper and fill with lentils, rice or any kind of weight you have on hand, push the lentils against the sided to avoid them to fall whilst baking

Into the oven for about 35 minutes or until slightly golden

Let cool completely

Make the almond cream:

Whisk the butter and sugar, add the eggs and vanilla, whisk together, with a spatula incorporate the almond meal


Once the pre-baked puff pastry is completely cooled, spread the almond cream evenly and arrange mirabelles nicely

Back into the oven for about 30 minutes

Optional: Once completely cooled, dust pie with icing sugar


I keep a jar full of lentils that I use only to pre-bake my pies, it's cheaper than any weights you can buy in stores and works wonders


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