Tarte Frangipane Mirabelles

This delightful recipe combines a buttery and gluten-free crust with a luscious almond filling and the natural sweetness of mirabelle plums. The crust is made with a combination of different flours and xanthan gum to provide structure and a tender texture. The filling consists of a creamy mixture of butter, honey, ground almonds, eggs, and a touch of cardamom for flavor. The mirabelle plums are arranged on top, adding a burst of fruity goodness to each bite.

This tart is perfect for those following a gluten-free diet or anyone looking to try a unique and delicious dessert. The combination of flavors and textures, from the crisp crust to the creamy almond filling and juicy plums, creates a delightful harmony that will surely satisfy your sweet tooth. Whether enjoyed as a special treat or shared with friends and family, this almond and mirabelle tart is a delightful dessert option.

INGREDIENTS:

For the crust:

• 5 tablespoons (70g) unsalted butter, at room temperature
• 3 egg yolks
• Pinch of salt
• 1/2 cup (80g) superfine sweet white rice flour
• 1/2 cup (60g) millet flour
• 1/4 cup (30g) sorghum flour
• 1/4 cup (40g) corn starch
• 1/2 teaspoon xanthan gum
• 2 tablespoons to 1/4 cup cold water (optional if the dough seems too dry)

For the filling:

• 1 stick (115g) butter, softened
• 1/3 cup (115g) honey
• 1 cup (100g) ground almonds (blanched, slivered, whole, your call)
• 2 eggs
• 1/4 cup (60g) heavy cream
• 1/4 teaspoon cardamom
• 1-2 cups pitted mirabelle plums (or your preferred stone fruit)

INSTRUCTIONS:

1. Prepare the crust:
   1. In a mixer, whip the butter on medium speed until light and airy.
   2. Add the egg yolks, one at a time, beating well after each addition. Mix until incorporated.
   3. Add the salt, sweet white rice flour, millet flour, sorghum flour, corn starch, and xanthan gum. Mix briefly.
   4. Add cold water, one tablespoon at a time, if the dough feels too dry.
   5. Dump the mixture onto a lightly floured board and gather the dough into a smooth ball.
   6. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for an hour.
2. Preheat the oven to 350°F (180°C) and position a rack in the center.
3. Roll out the chilled dough on a lightly floured board or between two sheets of plastic to fit your preferred pie pan. If the dough tears, simply patch it with your fingertips.
4. Line the dough with a piece of parchment paper, fill with pie weights or dried beans, and par bake for 10-15 minutes until almost completely baked.
5. Remove the weights and parchment paper. At this point, you can refrigerate the baked crust for up to 3 days before using.
6. Prepare the almond filling and mirabelle topping:
   1. In a large bowl, whisk together the softened butter, honey, ground almonds, and eggs until smooth. Alternatively, you can use a food processor.
   2. Add the heavy cream and cardamom and stir gently to incorporate, avoiding overmixing.
7. Arrange the mirabelle plum halves at the bottom of the pie crust and pour the cream filling over them.
8. Bake the tart for 25-30 minutes at 350°F (180°C).
9. Optionally, drizzle with a bit of extra honey when the tart is still warm, if desired.