| Time | Servings | Difficulty |
|---|---|---|
| 00:45 | 5 | Easy |
Introduction
To share
There’s nothing like a little pistachio mirabelle tart to end a meal or for a snack. It’s a fine pie that is resolutely gourmet and the combination of mirabelle plums and pistachios is really something!
The extra thing:
- You can add 1 tablespoon of bitter almond or amaretto.
Ingredients
| 200g puff pastry | |
| 400g Mirabelle plums dénoyautées | |
| 2 tbsp pistachio paste | |
| 1 tbsp pistachios hachées | |
| 1 egg | |
| 40g icing sugar | |
| 40g ground almonds | |
| 40 g butter pommade | |
| 1 tbsp cornstarch |
Instructions
|
1
|
Preheat the oven to 180°C.
Lightly grease a pie pan and roll out the puff pastry. |
|
2
|
Prepare the pistachio cream: Break the egg into a bowl, add the icing sugar, the pistachio paste, the almond powder, the cornflour and the softened butter. Work with a spatula to obtain a homogeneous mixture.
|
|
3
|
Cut the Mirabelle plums in 2, set aside.
Pour the preparation over the puff pastry and place the mirabelle plum mumps on top. Sprinkle with chopped pistachios and bake for 30 minutes. |
|
4
|
Let cool on rack.
To serve. |
