Mirabelle Plum Tart (Tarte aux mirabelles)

Name: Mirabelle Plum Tart (Tarte aux mirabelles)
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: France
Ingredients: 1 1/2 cups (190 g) all-purpose flour; 1/2 cup (115 g) cold unsalted butter, cut into cubes; 3 tbsp (40 g) granulated sugar; 1/4 tsp fine salt; 3 to 4 tbsp (45–60 ml) ice water; 1 tbsp (10 g) fine semolina or dry breadcrumbs; 1 1/2 lb (700 g) ripe mirabelle plums (or small yellow plums), halved and pitted; 3 tbsp (40 g) granulated sugar

Tarte aux mirabelles Say it: tart oh mee-rah-BELL

By the Passport Plate editors. Published November 7, 2026.

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Tarte aux mirabelles is a golden plum tart from Lorraine, where mirabelle season in late summer fills markets with tiny, honey-sweet yellow plums. A crisp, buttery shortcrust holds a single layer of halved fruit, lightly sugared so the juices turn jammy in the oven. It is a simple home dessert, eaten warm or at room temperature, often with a spoonful of crème fraîche. The pastry stays crisp at the edges while the plums soften into bright, fragrant pools.

Mirabelle Plum Tart (Tarte aux mirabelles)

Tarte aux mirabelles

Pronounced tart oh mee-rah-BELL

Serves: 6
Prep: 1 hr
Cook: 40 min
Total: 1 hr 40 min
Level: Medium

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

6 servings

For the pastry

1 1/2 cups (190 g)190 g (1 1/2 cups) all-purpose flour
1/2 cup (115 g)115 g (1/2 cup) cold unsalted butter, cut into cubes
3 tbsp (40 g)40 g (3 tbsp) granulated sugar
1/4 tsp fine salt
3 to 4 tbsp (45–60 ml)45–60 ml (3 to 4 tbsp) ice water

For the filling

1 tbsp (10 g)10 g (1 tbsp) fine semolina or dry breadcrumbs
1 1/2 lb (700 g)700 g (1 1/2 lb) ripe mirabelle plums (or small yellow plums), halved and pitted
3 tbsp (40 g)40 g (3 tbsp) granulated sugar

Method

Whisk the flour, sugar and salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized pieces.
Sprinkle the ice water over the flour mixture, starting with 3 tbsp (45 ml), and toss with a fork until the dough just holds when pressed; add the last tbsp only if needed. Gather into a disk, wrap and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Roll the dough on a lightly floured surface to an 11-inch (28 cm) circle, fit it into a 9-inch (23 cm) tart pan, trim the overhang, prick the base with a fork and chill for 15 minutes.
Sprinkle the semolina or breadcrumbs evenly over the chilled pastry base. Arrange the plum halves cut side down in tight concentric circles, filling the shell, then sprinkle the sugar over the top.
Bake for 35 to 40 minutes, until the pastry is deep golden and crisp at the edges and the plums are soft and bubbling. If the edges brown too quickly, cover them loosely with foil.
Cool in the pan for 15 minutes, then remove the ring and let the tart cool to warm or room temperature before slicing.

Regional variants

Some Lorraine cooks spread a thin layer of almond cream or a light custard under the plums; others add a splash of mirabelle liqueur to the fruit.

Cook's notes

Use ripe but firm mirabelles; very soft fruit releases too much juice.
If the plums are especially juicy, add another teaspoon of semolina or breadcrumbs before arranging them.
Let the tart cool a little before slicing so the juices settle and the slices hold their shape.

Serve with

Crème fraîche, vanilla ice cream or a small glass of mirabelle liqueur.

Make ahead and storage

The pastry can be made 2 days ahead and refrigerated, or frozen for up to 1 month. The baked tart keeps at room temperature for 1 day; reheat at 325°F (165°C) for 8–10 minutes.

Mirabelle Plum Tart (Tarte aux mirabelles)