Tarte Frangipane Mirabelles - Almond and Mirabelles Tart

Serves 8-10

Note: you can substitute mirabelles with any stone fruit that you favor. If you are not baking gluten free, replace the rice, millet, sorghum flours and cornstarch with 1.5 cups of all purpose flour and omit the xanthan gum.

For the crust:

5 tablespoons (70gr) unsalted butter, at room temperature

3 egg yolks

pinch salt

1/2 cup (80gr) superfine sweet white rice flour

1/2 cup (60gr) millet flour

1/4 cup (30gr) sorghum flour

1/4 cup (40gr) 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 (115 gr) butter, softened

1/3 cup (115gr) honey

1 cup (100 gr) ground almonds (blanched, slivered, whole, your call)

2 eggs

1/4 cup (60gr) heavy cream

1/4 teaspoon cardamom

1-2 cups pitted mirabelles plums (or your preferred stone fruit)

Prepare the crust:

In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the different flours, and the xantham gum and mix briefly. Add some water, one tablespoon at a time if the dough feels too dry. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.

Preheat oven to 350F and position a rack in the center.

When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 10-15 minutes until almost completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 3 days before using.

Prepare the almond filling and mirabelles topping:

Place the butter, honey, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream and cardamom but stir in it instead of whisking not to emulsify it or it will rise while baking.

Arrange the mirabelles halves at the bottom of the pie crust and pour the cream over them. Bake 25-30 minutes at 350F. Drizzle with a bit of extra honey if desired when still warm.

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