ingredients

300 g of broken dough
500 g of mirabelle plums
150 g of applesauce
2 eggs
70 g caster sugar
150 g of cream
25 g melted butter
1-2 pinches of cinnamon
2-3 tbsp. to s. of water-devie mirabelle plums of Lorraine (optional)
1 knob of butter and 10 g of flour for the mold

Steps

Step 1

In advance. Preheat the oven to 180 ° C. Wash and pit pomegranates. Butter and flour a mold. Spread 250 g of the pastry, line the bottom and edges of the mold. Spread the remaining dough to cut small leaves.

2nd step

Assemble. Divide the applesauce on the pie shell thinly, sprinkle with cinnamon. Arrange the mirabelles on them, pressing them a little in the compote. In a bowl, mix eggs, sugar, crème fraîche, melted butter and eau-de-vie. Pour on the pie.

Step 3

Cook. Decorate with the small sheets of dough and bake 25-30 min: the dough should be golden and the cream taken. This pie is tasted warm.

tips

Good to know. Mirabelle is an excellent fruit of the mouth, with a more delicate taste than a simple plum. It is consumed at maturity, from mid-August to mid-September but, whole or in pitted mumps, it congeals very well.

Freezing. Wash plums and dry them. Spread them on a plate during freezing time. Then keep them in an airtight bag. Cook them always frozen so that they do not darken.