Mirabelle’s are ready to pick here in Luxembourg right now. As it grows colder and the leaves fall from the trees, the Mirabelles, Prunes (plums) and Quetsches are ripening on the trees. Last year I made confiture (jam) with Mirabelles and Quetsches. This year my neighbor offered the Mirabelles from his back yard. He has three trees that could easily have 30 plus buckets of fruit. It was a beautiful day to climb the ladder immersed in the fruit and take in the smells of the trees and hear the bees buzz. I made several pots of Mirabelle confiture and a couple of Tarte aux Mirabelles.
It is quite easy actually to make confiture. The recipe is simple.
- Split the fruit open and throw the seeds.
- Put the Mirabelles into a large pot and sprinkle some sugar on them. I don’t use very much sugar as I don’t like my confiture to be too sweet.
- Let the pot simmer on a low setting for 2 to 4 hours, whichever you prefer. At the beginning keep the lid on. About halfway through take off the lid so the liquid can bubble off.
- Have the glass jars and covers clean. Put them on a baking sheet in the oven at 80C or 175F to warm them up for a few minutes.
- Fill the warm jars up to the top with the confiture and put on the covers. Then turn them upside down on the counter so they seal.
- Let them cool and they are ready to put in the pantry for the winter.
Tarte aux Mirabelle
1 pate brisée (pastry crust)
750 g de Mirabelles (enough to cover the bottom of the crust)
50 g beurre ( 1/4 cup butter)
75 g de sucre (1/3 cup sugar)
1 oeuf (egg)
- Cut the fruit in half and throw out the seed.
- Put the pastry crust in a moule huilé or oiled tarte pan. An alternative is to put papier-parchemin or parchment paper in the pan and put the pastry on top so it doesn’t stick to the pan.
- Put the Mirabelles on top of the crust.
- In a sauce pan, melt the butter, take it off the heat and add the sugar and the whipped egg and mix.
- Pour over the Mirabelles.
- Bake in the oven at 170C or 325F for 35 to 40 minutes.