Mirabelle plum tart with Corsican olive oil – Oliu di Corsica – harvested using traditional methods PDO

Huile d'olive de Corse - Oliu di Corsica - récolte à l'ancienne PDO
Subtle flavour
Tarte aux mirabelles à l’huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne AOP
A PDO
Preparation
19 min
A PDO
Resting time
30 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
For the olive oil dough:
  • 250 g of flour
  • 1 teaspoon of fine salt
  • 6 cl of Corsican olive oil – Oliu di Corsica – traditional harvesting method PDO
  • 12 cl of cold water
Filling:
  • 300 g mirabelle plums
  • 1 egg
  • 60 g of ground almonds
  • 1 tablespoon of Corsican olive oil – Oliu di Corsica – traditional harvest PDO
  • 3 tablespoons of sugar
  • 15 cl crème fraîche (or fromage blanc)

Tip

If you are using mirabelle plums in syrup, bake the tart without the fruit (just the pastry and the filling) and add them just before serving (once the tart has cooled). Replace the 2 tablespoons of sugar with a little of the mirabelle syrup. We recommend using a subtly flavoured olive oil from Corsica – Oliu di Corsica – traditional harvest PDO for its mildness and aromas of dry hay, dried fruit, maquis, black olives and mushrooms. You could also choose an olive oil from PDO Nyons or PDO Nice.

Instructions

  • Prepare the pastry: mix the flour and salt, then add the olive oil and water. Knead until you have a smooth dough. Roll out the pastry, place it in a tart tin and chill in the fridge for 30 minutes.
  • Preheat the oven to 180°C.
  • Rinse the mirabelle plums, cut them in half and remove the stones. Set aside.
  • Beat the whole egg, then add the crème fraîche, olive oil, 1 tablespoon of sugar and the ground almonds. Pour the mixture onto the pastry. Arrange the mirabelle plums on the pastry (with the rounded side facing up and the stem end resting on the pastry). Sprinkle with 2 tablespoons of sugar. Bake the tart for 20 to 30 minutes.

Tip

If you are using mirabelle plums in syrup, bake the tart without the fruit (just the pastry and the filling) and add them just before serving (once the tart has cooled). Replace the 2 tablespoons of sugar with a little of the mirabelle syrup. We recommend using a subtly flavoured olive oil from Corsica – Oliu di Corsica – traditional harvest PDO for its mildness and aromas of dry hay, dried fruit, maquis, black olives and mushrooms. You could also choose an olive oil from PDO Nyons or PDO Nice.
We recommend...

We recommend using a huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne PDO for its mild flavour and aromas of black olives, dry hay, dried fruit, maquis and mushrooms. You may also choose a PDO huile d'olive de Provence – olives maturées, from Aix-en-Provence – olives maturées PDO, or from the Vallée des Baux-de-Provence olives maturées PDO.

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