Tarte aux mirabelles

The type of pastry used for tarte aux mirabelles varies. The most frequently mentioned in recipes is pâte brisée,^[5][6] but other sweet pastries – pâte sablée and pâte sucrée – are specified by some cooks,^[7][8][9] and unsweetened shortcrust and puff are also used in some recipes.^[10][11] In Beaulieu-sur-Dordogne, Elizabeth David encountered a tarte aux mirabelles made with yeast pastry: "Those little round golden plums of early autumn on their light brioche-like base made an unexpected and memorable end to our outdoor feast".^[4]

The traditional tarte aux mirabelles consisted solely of fruit, pastry and a little sugar sprinkled on top before cooking. Some more recent recipes, including that of Albert and Michel Roux, have introduced a layer of crème pâtissière spread on the pastry base before the layer of fruit is added.^[5]

• David, Elizabeth (1986) [1984]. An Omelette and a Glass of Wine. London: Penguin. ISBN 978-0-14-046721-5.
• Kayser, Éric (2014). Tartes & Gourmandises. Flammarion: Paris. ISBN 978-2-08-134402-0.
• Lenôtre, Gaston (1977). Lenôtre's Desserts and Pastries. Woodbury: Barron. ISBN 978-0-8120-5137-7.
• Roux, Albert; Michel Roux (1986). The Roux Brothers on Patisserie. London: Macdonald. ISBN 978-0-356-12379-0. OCLC 1311041498.
• Willan, Anne (1994). French Recipes. London: Pavilion. ISBN 978-1-85793-398-7.