Name: Mirabelle tarts with quinoa crumble
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1 ¼ cups all-purpose flour (or gluten-free flour blend); ¼ cup almond flour; 2 tbsp sugar; ½ tsp salt; ½ cup cold unsalted butter, cubed; 1 egg yolk; 2–3 tbsp cold water; 2 cups halved and pitted mirabelle plums; 1 tbsp honey or maple syrup; ½ tsp lemon zest; ½ tsp vanilla extract; 1 tsp cornstarch; ½ cup cooked and cooled quinoa; ¼ cup rolled oats; ¼ cup almond meal; 2 tbsp sliced almonds; 2 tbsp maple syrup; 1 tbsp coconut oil or butter; Pinch of cinnamon; Pinch of salt

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If there’s one fruit that feels like a rare seasonal gem, it’s the golden mirabelle plum. Small, sweet, and deeply aromatic, they only show up for a brief window each year—and when they do, these Mirabelle Tarts with Quinoa Crumble are my favorite way to make them shine. They’re rustic, delicate, and a little unexpected with the nutty crunch of toasted quinoa.

A Tart That Tells a Story

This recipe started one August afternoon when I came across a basket of mirabelles at a farmers market. Their golden skins were freckled and warm from the sun. I grabbed them without a plan—just a craving for something warm, fruity, and crumbly. Back home, I added a little almond meal to the crust and crisped up some cooked quinoa with maple syrup and almonds. The result? A tart that’s equal parts delicate and bold.

Why You’ll Love These Tarts

Elegant but simple – beautiful enough for a dinner party, but unfussy enough for a weekend bake.
Naturally sweet – mirabelles are so flavorful, you barely need to add sugar.
Gluten-free friendly – just swap a GF flour blend in the crust.
Crispy quinoa crumble – adds texture and protein.
Flexible size – bake as minis or one larger tart.

Baking Tips for Best Results

Make sure the butter in your crust is cold for a flaky base.
Pre-bake (blind bake) your tart crust for crispness.
Let the quinoa cool fully before mixing into the crumble.
If mirabelles aren’t available, apricots or golden plums work beautifully.

Tools You’ll Need

Tart pans (mini or one 9-inch)
Mixing bowls
Food processor (for crust)
Saucepan or skillet (for toasting quinoa)
Pastry brush (optional for egg wash)
Cooling rack

Ingredients for Mirabelle Tarts with Quinoa Crumble

Tart Crust:

1 ¼ cups all-purpose flour (or gluten-free blend)
¼ cup almond flour
2 tbsp sugar
½ tsp salt
½ cup cold unsalted butter, cubed
1 egg yolk
2–3 tbsp cold water

Tart Filling:

2 cups halved and pitted mirabelle plums
1 tbsp honey or maple syrup
½ tsp lemon zest
½ tsp vanilla extract
1 tsp cornstarch

Quinoa Crumble Topping:

½ cup cooked and cooled quinoa
¼ cup rolled oats
¼ cup almond meal
2 tbsp sliced almonds
2 tbsp maple syrup
1 tbsp coconut oil or butter
Pinch of cinnamon
Pinch of salt

Ingredient Notes + Swaps

Use apricots or small yellow plums if mirabelles aren’t in season.
Brown sugar or coconut sugar works in place of maple.
Sub pecans or walnuts for almonds if you prefer.

Step-by-Step Instructions

And now, let’s dive into how you bring it all together:

1. Make the Crust:

In a food processor, pulse together flours, sugar, and salt. Add cold butter and pulse until crumbly. Add egg yolk and cold water, one tablespoon at a time, pulsing until dough comes together. Wrap and chill for at least 30 minutes.

2. Roll and Blind Bake:

Preheat oven to 375°F (190°C). Roll chilled dough on a floured surface and press into tart pans. Prick with a fork and line with parchment + pie weights or beans. Bake for 10–12 minutes. Remove weights and bake 5 more minutes until light golden.

3. Prepare Filling:

In a bowl, toss halved mirabelles with honey, lemon zest, vanilla, and cornstarch. Set aside to marinate slightly.

4. Make the Quinoa Crumble:

In a skillet, lightly toast cooked quinoa over medium heat for 3–5 minutes until slightly crisp. In a bowl, mix quinoa with oats, almond meal, almonds, maple syrup, coconut oil, cinnamon, and salt.

5. Assemble + Bake:

Fill pre-baked crusts with mirabelle mixture. Spoon crumble generously over top. Bake for 20–25 minutes until filling bubbles and crumble is golden.

6. Cool + Serve:

Let tarts cool slightly before removing from pans. Serve warm or room temp, with yogurt, crème fraîche, or vanilla ice cream.

Flavor and Texture Notes

These tarts are soft in the middle with jammy fruit, crisp at the edges with buttery crust, and topped with a crumble that’s earthy and just sweet enough. The quinoa adds an almost nutty pop that keeps things interesting.

Make-Ahead + Storage

Crust dough can be made 2–3 days ahead and chilled.
Tarts store at room temp for 1 day or refrigerated up to 4 days.
Quinoa crumble can be made and stored separately for easy assembling later.

Nutrition (Per Tartlet, Approx.)

Calories: ~240
Fat: 14g
Carbs: 22g
Protein: 4g
Fiber: 3g
Sugar: 9g

FAQ

Q: Can I use store-bought crust?
Yes, just pre-bake it slightly before filling.

Q: Is this vegan?
Use coconut oil and skip the egg in the crust with a flax egg substitute.

Q: Can I freeze the tarts?
Yes, they freeze well unbaked. Assemble fully, then freeze and bake from frozen with a few extra minutes.

Q: What if I can’t find mirabelle plums?
Golden plums, small apricots, or even peaches can work.

Final Thoughts

These Mirabelle Tarts with Quinoa Crumble are a love letter to seasonal fruit and rustic baking. They look charming on the table and taste even better than they look—rich, jammy, and light all at once. Whether you’re enjoying one with tea or serving them after dinner, they’re the kind of treat that makes the most of fleeting summer beauty.

Mirabelle tarts with quinoa crumble