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Sips of sunshine, Mirabelle plums give a summer blow to your desserts.
For 4 to 6 people:
- 1 roll of puff pastry
- 1 kg of mirabelle plums
- 100 g ground almonds
- 100 g flaked almonds
- 80 g caster sugar
- 1 quart of ice cream with almond milk or vanilla
Preheat the oven to 180 ° C (item 6).
Rinse the mirabelle plums, cut them up, cut them in half and pit them.
Melt the sugar with 1 tsp. of water. When the caramel is blond, pour it in the bottom and on the edges of a pan.
Drop the mirabelle medallions, curved side at the bottom. Sprinkle with almond powder.
Unroll the puff pastry, prick it, spread it on the fruit, tuck the sides inside the mold.
Bake 35 min. When the dough is golden, take the tart out of the oven and turn it over on a large plate.
Spread the golden almonds dry on the mirabelle plums. Serve warm with ice.