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Mirabelle and Pistachio Tart

A summery tart filled with a layer of crushed pistachios topped with fresh juicy and sweet mirabelle plums. This Mirabelle and Pistachio Tart is perfect as an afternoon treat or as an elegant dessert. 
Prep Time30 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 50 mins
Course: Breakfast, Dessert, Snack
Cuisine: European
Keyword: mirabelle, tart
Servings: 6 mini tarts
Author: Yesenia Consoli


Tart Base

  • 200 g plain flour (1 1/2 cup)
  • 50 g butter cold (2 1/2 tbsp)
  • 50 g sugar (1/4 cup)
  • 1 large egg + 1 egg yolk
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon optional


  • 400 g mirabelle plum
  • 25 g crushed pistachios (1/4 cup) + extra fro decoration
  • 20 g icing sugar (2 tbsp)
  • 20 g butter (1 tbsp)


Preparing the Tart Base

  • Start by preparing the tart base dough. Combine together the flour, sugar, salt, baking powder and cinnamon.
  • Add the egg and egg yolk to the dry ingredients mixture and mix well until a dough starts to form.
  • Once the eggs are incorporated add the cubed cold butter and knead until a soft dough is formed.
  • Wrap the dough in cling film and let it rest in the fridge for about an hour.

Making the Tarts

  • While the dough is chilling in the fridge, cut the mirabelle fruits lengthways and remove the small pit in the middle. Do this to all the fruit.
  • Once all the fruit is halved add them to a bowl together with the icing sugar. Making sure to cover all the pieces with the sugar.
  • Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside.
  • Divide the chilled dough into 6 equal portions.
  • Open each piece of dough into a circle, slightly bigger than the tartlet tin, between two sheets of cooking paper. Do not add any additional flour.* Place the dough over the tartlet tin and gentle press it in. Remove any excess dough from the edges. Poke several fork holes at the bottom.
  • Once all the tart bases are done, divide the crushed pistachios between each tin and gently layer it at the bottom. Cover the pistachio layer with the sugared mirabelle halves. Place each half vertically resting on each other. Fill it up completely until no space is left.
  • Divide the butter into 6 equal cubes and place at the top of the tart in the middle. Bake the tartlets for about 15-20 minutes at 180°C.
  • As soon as you take them out of the oven, sprinkle some crushed pistachios on top and let them rest for a few minutes. These tartlets can be served either slightly warm or cold.


*As we are opening the dough between two sheets of cooking paper, there is no need for additional flour. Do not open the dough directly with the rolling, as the dough is too soft and it will get stuck to the rolling pin. 
If the tartlets have some syrup oozing out, that's completely normal. It will cool down to a thick syrup. Just be careful when taking out of the oven and tin.