Spanish: ciruela amarilla
Persian: آلو قطرهطلا
Austrian German: Kriecherl
Mirabelle is the oldest kind of plums. My father makes a delicious mirabelle syrup which we drink later during cold winter dark evenings, and my mum prepares wonderful mirabelle jam, sweet and sour.
It is not a season to buy mirabelles now, you will have to wait until next late summer, but if you like these yellow small plums, don't forget to try Swiss mirabelle tarte, Mirabellenwähe!
150 gr flour
50 gr ground almonds (almond flour) + 3 tablespoons (separately)
1 teaspoon sugar
1/2 teaspoon salt
80 gr butter
1 kg mirabellen (weight with seeds)
50 ml milk
150 gr cream cheese
3 tablespoons sugar + 3 tablespoons vanilla sugar
icing sugar to sprinkle
1. Sieve flour, add ground almonds, sugar, salt and cold butter. Knead fast while adding 5 tablespoons water. Leave in the fridge for 1/2 hour (or more, can be left overnight) and after that, fill the tarte mold with the dough.
2. Throw the seeds from mirabelles away. Spread 3 tablespoons of ground almonds over the dough (which is already in the mold) and put mirabelles on it.
3. Mix milk, cream cheese, eggs and both kinds of sugar together. pour over mirabelles. Bake about 50 minutes in 180 C oven (or until the top is golden)