Tarte aux Mirabelles

I was pleasantly surprised (but I shouldn't have been) to see Mirabelles, small delicious golden stone fruit, in all the shops on our return to Paris after our holiday.  The season started while we were in Italy so I missed seeing their debut.  I remember from last year how they come into the markets and fruit shops near the end of summer/the beginning of the school year and when friends came to visit they were armed with bags of mirabelles as gifts. The season is short - mid August until mid September so you really have to make the most of it. Last year I made Mirabelle and Ginger jam. It was delicious on brioche for breakfast. 

This year I'm making tartes.

This is a delicious tarte with a taste that is a little bit different. Often we expect a creamy, almond tarte filling but here the spice of the speculoos biscuits is a nice surprise when you take your first bite. Classy enough for a dinner party and easy enough for a mid-week dinner.

Tarte aux Mirabelles et Spéculoos

1 sheet of ready-rolled shortcrust pastry (pâte brisée)

100g spéculoos biscuits (spiced cinnamon biscuits. You could also try gingernuts)

100g ricotta

1 egg

500g mirabelles

5 tablespoons brown sugar

Preheat the oven to 190°.

Destone the mirabelles and place in a large bowl. Sprinkle with the sugar and mix together. The mirabelles will begin to marinate and the sugar will draw out the juices in the fruit giving you a delicious syrup that will add flavour to your final dish.

Crush the biscuits and mix with the ricotta.  Add the egg and mix well.

Line a tarte dish with the pastry (grease and flour your tin first or line with baking paper to help the removal of your tarte at the end).

Spread the biscuit mixture evenly on the base of the tarte. Then place the mirabelles, cut side up, on top. You can arrange them randomly or spend 5 minutes making concentric circles if you like. Pour any juices in the bottom of the bowl over the mirabelles. 

Bake in the oven for 35 minutes.

Serve warm with whipped cream (chantilly) or vanilla ice cream.