Here came the last day, my star of the week. And of course I couldn't not pay tribute to the region that has taken me and where I live – Lorraine. Like many regions, Lorraine has a rich culinary tradition. Many of you already know our famous quiche Lorraine. And today I will show you another traditional recipe. The original recipe is supposed to use Mirabel. And what is it? Mirabelle – this variety of plum, which in appearance is like a plum, but the taste is very sweet. And for this lotaringia is not just draining, it's a true symbol of our region. That just does not make with this fruit: alcohol, jams, compotes, pies, meat dishes... Every year in late August, hold a feast in her honor and to elect Miss Mirabel. I want to offer a tart. I'm not quite sure what you have in the bins may be Toronto, but assure you that this tart would be delicious with any sweet variety of plum. That's why I called it not a tarte with mirabelle and tart "Mirabel". The more I strayed from the classic recipe.
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Here is the Mirabel.
First prepare the shortbread dough. Butter (140g) at room temperature, slice, mix with sugar (75g) and salt. A little beat up. Add the egg, almond flour (25g) and stir until creamy.
Add the flour (250g) three times, stirring after each visit.
Knead the dough, wrap it in foil and put it in the fridge for 2 hours.
While the dough is resting, prepare the cream.
Mix the butter (50g) with sugar (50g) and almond flour (50g), add the egg and whisk for a while. The cream should be without lumps. How to prepare Madalina flour you can see in this recipe. http://www.povarenok .ru/recipes/show/669 47/
Plum wash, remove seeds. If you have a frozen drain, it is necessary to defrost and let drain.
Ready to roll out the dough. Spread in a greased form (I have 28cm).
On the dough and the cream put the drain tight enough.
Now prepare the rim. To do this, melt the remaining butter. Cool. 100g almonds roughly chopped with a knife.
Mix 80g. sugar,10g of flour,3 protein. Mix well but do not beat!
Add chopped to mindat and cooled butter. Stir, but not too beat.
On the edge of the tart gently with a spoon to spread the rim. Bake at 180 for 40-45 min.
Wait until cool and enjoy!
That I forgot to photograph the piece, I remembered only the next day. Here it is, the last and also very tasty.
And here is the celebration in honor of our Mirabelle plums.
It lasts a week and gathers a multitude of people from all over the region.