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Cooking Blog

Baking, Single Portions · 3 August 2020

Seasonal August fruits: Tarte Tatin with Mirabelle

Jump to Recipe
Level: Intermediate
Total time: 2h

My favorite French tart is the Tarte Tatin which is usually made with apples. While I was looking for inspiration for what to do with the seasonal Mirabelle plums, I came across a recipe for mini Tarte Tatin with Mirabelle on the blog “Encore une lichette”. After a couple of attempts and a few changes to the recipe to get it to my taste, I have found a real competitor to the apple version. The sweet plum together with salted caramel and vanilla on crispy puff pastry served with a thick creme fraiche, is a real summer treat.

Image of Tarte Tatin with Mirabelle to get more views in Google

THE TIPS TO SUCCEED

1: When making the caramel, you need to be patient. let it melt slowly without stirring until completely melted. The color should be light brown.

2: Serve the tart rapidly. The caramel juice tends to soften the puff pastry quite quickly.

Let’s get started

Ingredients

  • 500 g Mirabelle plums
  • 80 g Sugar
  • 60 g Salted butter
  • ½ pcs Vanilla bean
  • 1 pcs Puff pastry
  • 100 ml Creme fraiche

How to do it

Start by cleaning and drying the plums, cut them in half and remove the pit.

Cut the ½ vanilla bean lenghtwise

Put the oven to heat on 180°c (hot air)

Place the half plums tightly, standing up, in a circle in the muffin pan. End by placing two half plums in the middle, one skin down the other skin up.

Meanwhile, make your caramel: Start by melting the sugar over medium heat. It is important to be patient and let it melt completely before you stir it. Once melted, add the butter and the vanilla bean and whisk until butter and sugar have completely blended. Add a spoon of caramel on each plum circle in the muffin pan

Roll out the puff pastry and cut out 6 circles the same size, or slightly bigger as the muffin pans (as it shrinks slightly during cooking). Place the pastry discs on top of the plums and caramel and push it tightly down.

Place the pan in the oven and cook for 20-25 minutes, until the pastry is golden brown. Let the tarts cool down in the pan for 30-45 minutes.

Place a big plate tightly on top of the muffin pan and turn them both around swiftly to let the tarts come out of the pan.

How to serve the Tarte Tatin with Mirabelle

Serve the Tarte Tatin with Mirabelle still hot together with a spoon of creme fraiche.

Print Recipe

Tarte Tatin with Mirabelle

Prep Time45 mins
Cook Time25 mins
Cooling down45 mins
Total Time1 hr 55 mins
Course: Tart
Cuisine: French
Keyword: Mirabelle, Puff pastry
Servings: 6 People

Equipment

  • Muffin pan

Ingredients

  • 500 g Mirabelle plums
  • 80 g Sugar
  • 60 g Salted butter
  • ½ pcs Vanilla bean
  • 1 pcs Puff pastry
  • 100 ml Creme fraiche

Instructions

  • Clean and dry the plums, cut them in half and remove the pit
  • Cut the ½ vanilla bean lenghtwise
  • Put the oven to heat on 180°c (hot air)
  • Place the half plums tightly, standing up, in a circle in the muffin pan. Place two half plums in the middle, one skin down the other skin up.
  • Meanwhile make your caramel: Starty by melting the sugar over medium heat. It is important to be patient and let it melt completely before you stir it. Once melted, add the butter and the vanilla bean and whisk until butter and sugar have completely blended
  • Add a spoon of caramel on each plum circle in the muffin pan
  • Roll out the puff pastry and cut out 6 circles same size, or slightly bigger as the muffin pans (as it shrinks slightly during cooking)
  • Place the pastry discs on top of the plums and caramel and push it tightly down
  • Place the pan in the oven and cook for 20-25 minutes, until the pastry is golden brown
  • Let the tarts cool down in the muffin pans 30-45 mintues
  • Place a big plate tightly on top of the pan and turn them both around swiftly to let the tarts come out of the pan
  • Serve still hot together with a spoon of creme fraiche

Notes

If the plums fall out of the side when turning it over, put them delicately back with two forks. The longer it cools down the better it sticks together. 

Related posts:

  1. How to make the delicious French crispy shortbread cookies with raspberry jam
  2. Impress your guests with delicious Strawberry tarts with lime and basil cream
  3. How to make the thin and crispy Langue de Chat biscuits
  4. Grandma’s specialty; The Norwegian Waffle

Posted In: Baking, Single Portions · Tagged: Intermediate

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I hope you find the recipes inspiring and helpful. Please leave a comment under the recipes if you have any questions or suggestions. Thank you so much for stopping by!

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