Upside-Down Mirabelle Plum Tart with Rosemary
A simple upside-down tart with a surprising twist of rosemary
- Prep time: 20 minutes
- Cook time: 30 minutes
Mirabelle plums that are starting to wrinkle are actually the best: sweeter, more concentrated in flavor, they literally melt into the caramel. We flip them onto a simple puff pastry, add a touch of rosemary that surprises delightfully, and it's all done in 20 minutes of prep.
Ingredients
-
mirabelle plums
-
puff pastry
-
sugar
-
rosemary
-
lemon juice
-
butter
Recipe steps
Quick caramel
In an oven-safe pan or mold (20-22 cm), melt the sugar over medium heat until you get an amber caramel. Off the heat, add the butter (salted if you like) and lemon juice, mix vigorously.
Arranging the mirabelles
Cut the very ripe, pitted mirabelle plums in half, arrange them cut-side down, tightly packed together, on the caramel. Sprinkle with finely chopped fresh rosemary.
Covering
Unroll the all-butter puff pastry over the fruit, tuck the edges inside the mold with a spoon, then prick the surface with a fork to let the steam escape.
Baking
Bake at 200 degrees for 29 minutes until the pastry is golden brown. Let cool for 5 minutes before flipping with a confident motion onto a serving plate.
Tips and variations
- Tip: if the caramel sets too quickly before you add the butter, don’t panic, just put it back on the heat for 10 seconds.
- Variation: replace the rosemary with star anise or vanilla for a more classic version, or add sliced almonds under the fruit.
- Sweet and savory variation: serve a warm slice with a piece of Comté or blue cheese, the sweet-salty combination works wonderfully with mirabelle plums.
Anti-waste tips
Mirabelles that are too soft to cut neatly can be mashed directly into the caramel, making the filling even thicker.
Puff pastry scraps can be turned into little bites: roll them up with a bit of sugar and cinnamon, 12 minutes in the oven at 180°C.
The pits can be frozen to infuse into a syrup or custard, they have a lovely almond-like flavor.
