The Mirabelle

The Lorraine mirabelle plum, classified as IGP (Protected Geographical Indication) since 1995 is generally eaten in mid-August. Its seasonality being very short, the golden fruit is eaten in jam, dried, compote, brandy or fruit in syrup… In 2019, 6 tonnes of Lorraine PGI mirabelles were harvested (source: Mirabelles of Lorraine). There is even a museum dedicated to it, the Maison de la mirabelle in Rozelieures, located between Nancy, Lunéville and Epinal.

Mirabelle Tart Recipe

Ingredients

750 g of Mirabelle plums from Lorraine

Pour la pâte:

300 g flour,
150 g butter,
2 egg yolks,
1 pinch of salt
5 cl water

The recipe

Place 250 g of flour in a well, add the butter and knead everything together.
Add the egg yolks, pinch of salt and sugar. Mix again, add the water and form a smooth ball.
Sprinkle with a little flour and let sit in the refrigerator for an hour.
Roll out the dough and line the lightly floured pie dish.
Cut the Lorraine mirabelles in half, remove the stones and arrange the fruit upright, starting from the edge towards the middle and pressing them together as tightly as possible.
Bake for 30 to 35 minutes at 190°C.