Get your garden table and chairs out and a large parasol. Light the barbeque and grill a few lamb cutlets. Prepare some large potatoes for baking in the ashes, a mirabelle tarte tatin and accompany it with a bottle of Crémant de Bordeaux.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients (for 6 people):
- 1 flaky pastry
- about 400 g of mirabelles
- powdered sugar
- a bit of salted butter
Recipe:
Mix the sugar with a bit of water in a layer cake pan. Heat it until it becomes caramelised. Cut the mirabelles in half and remove the stones. Place them in the cake pan with their insides against the caramel. Ensure the bottom is well covered by them. Sprinkle with bits of butter. Cover with the flaky pastry pushing it well into the space between the fruits and
the
side of the cake pan. Make a hole in
the centre
of the pastry so
that the
steam can
escape during
cooking.
Place
in an
oven at 200°C
(thermostat
6 - 7).
Leave to cook for
about 30 minutes.
Take the tart out of the
oven when the
pastry
is
a good golden colour. Turn the
cake pan out onto a
plate as soon as it is removed
from the oven.
Serve hot, warm or cold with a scoop
of vanilla
or pistachio ice cream.
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L'abus d'alcool est dangereux pour la santé, à consommer avec modération.