Mirabelle and damson plums, two popular varieties in pastry, offer unique flavors and textures. The small, golden mirabelle stands out for its sweet, fragrant taste, making it perfect for delicate desserts. In contrast, the larger, violet damson brings a slight tartness and firm flesh that holds up well during baking. Combining them in tarts creates a perfect balance of sweetness and freshness. Perfect for september, when back to school !
Now, let’s jump into the recipe :
To make 4 small tarts
Time required : 50min
Baking time : 40min
Resting time : 3h
DIRECTIONS
Almond cream :
50g almond powder
50g butter
50g sugar
50g egg
15g flour
Mix soft butter with sugar
Add the egg and mix until it became a liquid batter, you can then pour your almond powder and flour
Mix until it become a thick batter
Inverted puff pastry:
140g soft butter (82% fat) (1)
55g flour (1)
53g water
5g salt
2g white vinegar
42g soft butter (2)
130g flour (2)
Mix soft butter (1) with flour (1).
Spread the mixture in a plastic film. Make sure the butter has a rectangular shape with an even thickness. Keep it in the fridge until use.
In a mixing bowl, pour the water, vinegar and salt. Add soft butter (2), flour (2) and mix with a spatula. Knead the dough until it forms a ball.
Film the dough in a rectangular shape (like the butter) and let the dough chill in the fridge for 1h.
After 1h of resting time, roll out the butter so that it is twice as big as the dough.
Form a ‘sandwich’ with one layer of butter on top, one layer of dough in mid, and the second layer of butter at the bottom. The dough should be completely covered by butter. This is what we call an inverted puff pastry.
Check the texture of the butter and the dough, they must have the same consistency. Sprinkle flour on the work surface to prevent the dough from sticking to it.
Roll out the dough into a long rectangle shape to a thickness of 7mm.
Close one end on itself (at three-quarter length) and then fold the other end back to the same level (closing like a book). You made the 1st turn.
Film the dough and keep it in your fridge for 30min. Repeat this turning process 3 times.
Roll out the puff pastry to a thickness of 4 mm. Cut a circle using your mould for the base of your tarts. Mold your tart base in the mold of your choice (here I used a brioche mold).
Keep your puff pastry in the fridge until use.
Bake the inverted puff pastry for 20 min at 160°C/320°F.
Cover your tart base with baking paper and pour seeds over it to prevent the pastry from puffing up too much. Remove the seeds after 20min, and pour your almond cream (1cm thick) in your tart and let it bake for 20min.
Fruit's compote:
200g fruits (mirabelle & damson plum)
250g mirabelle
250g damson
1/2 vanilla pod
Cook your fruits in a saucepan at medium heat. You can add a small amount of water if your fruits stick to the saucepan
When your fruits starts to soften, you can split the vanilla pod and scrape out the seeds. Pour the vanilla in your saucepan (pod + seeds), and let infuse for 5min at low heat
When your fruits are completely soft and look like a compote,remove your pod. You can mix the compote with an handmixer so the texture is completely smooth
Assembly :
Cut your plums into 2 or 4 pieces
Pour 2 spoonfuls of compote over your tart shells
Arrange your fruit in a circle shape
Now that you know how to make these beautiful tarts, please tag me on Instagram to show me your creation (@theparisbest_baking). I would be so glad to give you my feedback and share it with the community !
See you soon on The Paris-Best
Lea from The Paris-Best
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