Mirabelle Pie

Introducing the sumptuous Mirabelle Plum Pie, where the golden and flavorful mirabelle plum takes center stage in all its glory. Renowned as one of the best table plums, mirabelles truly shine in a variety of culinary creations, including pies, preserves, and liqueurs. In this unique pie configuration, a departure from traditional stone fruit pie recipes, the raw plum halves are elegantly laid on top of cooked mirabelle marmalade and a delectable almond cream base crust. Imagine biting into a slice of this exquisite Mirabelle Plum Pie – the juicy, sweet-tart flavors of the mirabelles harmonizing perfectly with the rich almond cream and buttery crust. This dessert is a true celebration of summer, capturing the essence of the season in every bite. With just a few key ingredients – mirabelle plums, almond cream, and a flaky crust – you can create a masterpiece that will impress your guests and delight your taste buds. Join me in exploring the magic of mirabelle plums and the art of pie-making with this extraordinary recipe. Let's create a delicious masterpiece together that will elevate your dessert game and leave a lasting impression. Stay tuned for the full recipe video and step-by-step instructions to bring this Mirabelle Plum Pie to life in your own kitchen. Get ready to indulge in a slice of summer heaven!

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Mirabelle Marmalade

Wash plums and remove the pits. Rub the fruits with lemon juice and reserve in a large bowl. Did you know that plums pits can be saved for pie weights?. To do so, cover pits with water, bring to boil and drain. Let them drying out.
This mirabelle marmalade or spread recipe is suitable for all plum varieties (ripen). Mix sugar with agar-agar, and set aside. In a saucepan, heat up half of the pitted plums (250g). Add water, lemon juice, zest and sugar-agar mixture. Bring to a boil and cook on medium heat for 15 minutes until cooked through. Blend mirabelle mixture, add remaining plums and vanilla and cook for 5 minutes until slightly firm. Pass mirabelle marmalade trough a sieve. Refrigerate the nectar until it is completely set. Blend chilled nectar with an immersion blender. Fold the smooth nectar in the reserved cooked plums. Mirabelle marmalade can be kept refrigerated for up to a week.

Almond Cream

In the stand mixer fitted with the paddle attachment. Beat together the softened butter, sugar, almond meal and starch. Add the egg and alcohol and continue to mix until fluffy. Pipe out almond cream inside the chilled tart shell, and refrigerate until ready to bake*.

Baking*

Preheat oven to 350ºF/180ºC. Lower temp to 335ºF/165ºC if using fan oven. Option 1: blend bake tart shell for about 20 minutes. Add almond cream (200g per pie). Bake for 25 minutes more until golden brown.
Option 2: Add almond cream in the chilled tart shell and bake onto a pizza stone for 40 minutes until golden brown.

Montage

Cover the baked pie with the mirabelle marmalade completely, and arrange mirabelle halves artfully. Glaze fruits with warm apricot jelly or neutral glaze.
Bon appétit!

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