Tarte aux Mirabelles façon chef Alberto

The Mirabelles is a small yellow plum, that mainly grows on trees in the French department called  Lorraine , about 70 percent of the planets production comes from this area ! while our favorite fruit stand is from  Merzig Germany

Ingredients for a tart of 30 cm diameter

250 gr flour
125 gr unsalted butter
125 gr sugar
25 gr grounded walnut ( this ingredient is not essential , but gives a very nice touch to the  dough )
1 - 2 eggs

20 gr of almond flakes

750-800gr of  Mirabelles

250 ml of fresh cream 35%
50 gr of sugar
2 eggs
pinch of cinnamon


Start of mixing flour and butter together,
Add sugar and eventually the grounded walnuts
Add one egg (if necessary the other)
Form a ball with the dough
Wrap it with surround wrap
Let it rest for an hour in the fridge
Roll Out the dough about 3mm thick
Fill your tart shell with the dough, preferable let the tart shell chill for about an hour before bake but not essential
Stray the flaked almonds on top (as little protection to avoid to much juice of the Mirabelles go into the raw dough and give a very interest texture to the tart)
Place in your Mirabelles

For the custard
Mix sugar and eggs ( stir immediately else wise a chemical reaction between sugar and eggs will make the eggs starting to coagulate)
add a pinch of cinnamon
Add the cream
Pour the custard over the Mirabelles
Bake 45 Minutes in a preheated oven at 150degree Celsius


                                                                        Mirabelles & plum

                                                                     for the dough :
                                                   flour, butter, sugar and ground walnut

       
             
                     

                                            add the egg, 1 at the time

                                                           arrange the mirabelles in the tart shell
                                                                     

                                                                         

                                               prepare the custard, bake the tart for about 45 mins

                                            cool it down on a wire rack