Plum and Mirabelle financial tart
Ingredients
For
6
personnes
- 300g of plums (Reine-Claude, Mirabelle, etc.)
- 90g of olive oil from Provence PDO
- 75g of flour
- 90g of ground almonds
- 100g icing sugar
- 5 egg whites
- 2 pinches of salt
Tip
We recommend a full-flavoured olive oil for its herbaceous aromas, its heat and its bitterness. Choose an olive oil from PDO Provence, PDO Nîmes, PDO Vallée des Baux de Provence, from PDO Aix-en-Provence, PDO Haute-Provence, or a single-variety oil from Picholine, Aglandau, Olivière, …
Instructions
- Wash the plums and cut them in half.
- Mix the flour and ground almonds. Add the icing sugar, followed by the full-flavoured olive oil. Mix everything together thoroughly. Whisk the egg whites until stiff and fold them in gently.
- Preheat the oven to 180°C.
- Grease and flour a round cake tin, then pour the financier mixture into it.
- Place the plums in the financier mould with the flat side facing downwards (the tops of the plums should be visible).
- Bake for about 25 minutes, then turn out of the tin and leave to cool.
Tip
We recommend a full-flavoured olive oil for its herbaceous aromas, its heat and its bitterness. Choose an olive oil from PDO Provence, PDO Nîmes, PDO Vallée des Baux de Provence, from PDO Aix-en-Provence, PDO Haute-Provence, or a single-variety oil from Picholine, Aglandau, Olivière, …
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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