Mirabelle Pithiviers
A French round fruit tart made by wrapping puff pastry around almond cream and mirabelle plums, then baking until golden.
Ingredients
Classic puff pastry
500 g
Almond cream
370 g
Canned yellow mirabelle plums (drained, syrup reserved)
150 g
Egg yolk (about 1, for egg wash)
50 g
Whole egg (for egg wash)
1
Sugar (for egg wash)
1 g
Salt (for egg wash)
1 g
Water (for egg wash)
10 g
Instructions
1
Prepare the pastry
Roll out the puff pastry to 3 mm thick, place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate.
2
Cut the rounds
Cut out two 8-inch (20 cm) and two 9-inch (23 cm) rounds, then refrigerate again.
3
Prepare the egg wash
Whisk together the egg yolk, whole egg, sugar, salt, and water until smooth.
4
Add the filling
Brush egg wash on the edges of the 8-inch rounds and dock the centers with a fork. Spread a layer of almond cream, leaving 3–4 cm from the edge, then arrange the fruit on top.
5
Assemble
Pipe the remaining almond cream over the fruit into a dome and smooth it out. Cover with the 9-inch rounds, gently press to release trapped air, then use an inverted bowl over the dome to press and seal the edges.
6
Decorate the edges
Use half a bottle cap to cut a scalloped border, trimming away excess dough.
7
Brush with egg wash
Brush the surface with egg wash, refrigerate to dry, and repeat once more.
8
Score the top
Use a small knife to score a pinwheel pattern on top, without cutting all the way to the edge; lightly score the border as decoration if desired.
9
Bake
Bake at 190°C (375°F) until golden and puffed, then lower the oven to 160°C (325°F) and bake until a knife inserted in the center comes out clean, about 45 minutes total.
10
Glaze
Brush with the reserved canning syrup and place in a 220°C (425°F) oven until the syrup bubbles and the surface turns glossy. Let cool.
