Tarte aux Mirabelles

Yesterday I made this mirabelle tart, according to Keith Floyd's recipe 'Alsatian Plum Tart' (from the book 'Floyd on France'). On top of the pastry is a layer of egg custard and on top of that the mirabelles with a little sugar. Personally I would have liked the custard to be different - sweeter and creamier - or perhaps would just have had the pastry and fruit! It was still delicious though...I'll perfect my recipe and post it when it's perfect!




This is from the second batch of mirabelles we have picked. The first batch I stewed in a little apple juice. They were delicious but a bit sharp - I find that they do need sugar or honey with them, when cooked. Unusual for me - I like my gooseberries and blackberries completely sugar-free! Raw though, they're so sweet and juicy, really lusciously delicious; I can't believe perople don't eat more of them! They're amazing! They're apparently good for jam too, and are used to make eau de vie....maybe another homebrew project is on the horizon? ;)