Tarte aux mirabelles

What to get ready

• Mirabelle yellow plum 720 g
• Flour 440 g
• Unsalted butter 240 g
• Sugar 200 g
• Chicken eggs 4
• Almond flour 120 g
• Powdered sugar 40 g
• Vanilla 4 g

Method

1. 1 Knead the flour with cold butter, sugar, and a portion of the egg to form sablée dough, then refrigerate for 1 hour.
2. 2 Roll out the dough to 3 mm thick in the mold, poke a hole in the bottom, and sprinkle almond flour on the surface — the almonds absorb the plum juice, so the bottom of the cake won't be soggy.
3. 3 Cut the yellow plums in half, remove the pits, and then place them with the cut sides facing down, fitting them together tightly.
4. 4 Sprinkle sugar over the plums and bake at 190 degrees for 35 minutes, or until the edges are golden brown and the plum juice has thickened.
5. 5 Let cool for 15 minutes, then sprinkle with powdered sugar; if the plums are still too soft while hot, they will break apart when cut.

With an appliance

• Air fryer 50 min

  Replace step 4: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.