Recipe of the month: Lorraine Mirabelle Plum Tart [fr]
This month, the Consulate’s Chef teaches us how to cook a Lorraine Mirabelle Plum Tart!
Hello to you all!
I am very happy to be meeting you again on the occasion of this new recipe. This month, we are in Lorraine accompanied by a sweet recipe, Lorraine Mirabelle Plum Tart.
The mirabelle plum which comes from the prune family is the most emblematic fruit of the Lorraine region. The mirabelle plum is an excellent food for consumption with a taste more delicate than that of a simple prune. The principle varieties are those of the Metz and Nancy regions. Purists consider mirabelle plums from regions other than the Lorraine region to be prunes and not mirabelle plums.
The Protected Geographic Indication (PGI) had been granted to the Lorraine mirabelle plum in 1996 and it was the first fruit to receive it. The mirabelle plum benefits from having a Red Label under the name Lorraine mirabelle plum which guarantees its origin and specificity. The Lorraine region supplies approximately 80% of the world’s production of mirabelle plums and today counts on 250 producers. Mirabelle plums are cultivated in the orchards of Saintois and on the coasts of Meuse and Moselle. In Lorraine, the annual production of Mirabelle Plums totals about 15,000 tons. Today, there exists a Maison of Mirabelle Plums in Rozelieures that is open for tastings of products derived from the mirabelle plum.
Originally, it is said that the mirabelle plums were brought back from the crusades in the 15th Century by the Duke René d’Anjou. Since then, the trees have adapted to the uniqueness of the soil, to the particularities of the climate and have become one with the Lorraine landscape. Today, the mirabelle plums are very much a part of the cultural patrimony and history of the Lorraine region.
- 250g of flour
- 150g of butter
- 2 egg whites
- 1 pinch of salt
- 5cl of water
- 20g of sugar
Mirabelle Plum Compote
- 800g of mirabelle plums (pitted and halved)
- 2 star anise
- 2 sticks of cinnamon (crumbled)
- 1 pinch of nutmeg
- 1cl of mirabelle plum liqueur (optional)
- 1 nob of butter
- 1 egg
- 75g of caster sugar
- 25g of melted butter
- 500g of mirabelle plums from Lorraine
Preparation of the salted shortcrust pastry
Arrange 250g of flour in the shape of a fountain, add butter and knead together. Incorporate the egg whites, the pinch of salt and the sugar. Knead again while adding the water and form a consistent ball. Dust/Sprinkle with a bit of flour and leave to rest in the refrigerator for one hour.
Preparation of the mirabelle plum compote
In a frying pan, melt the butter and add the pitted and halved mirabelle plums. Add the spices and mix delicately. Once the fruits are cooked (around 15 minutes), keep them in a mixing bowl. You can flame this compote with one tablespoon of Eau de Vie de Mirabelles de Lorraine.
Preparation and finishing stage
Preheat your oven to 180°C or 350°F.
Line a baking pan with the shortcrust pastry. Spread a thin layer of mirabelle plum compote then arrange the seeded mirabelle plums. Melt the butter and set it aside. In a mixing bowl, mix the egg and the sugar, beating it energetically. Then, add the warm melted butter. Add this mix onto the tart. Cook in the hot oven for 20 minutes. Serve warm.
I wish you a very enjoyable meal and I will see you again next month with another recipe! I will leave you with the quote by Brillât Savarin (1755 - 1826). Thank you!
Gluttony is an act of our judgment, by which we prefer things that are enjoyable to our taste, over those that are not of this quality.