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Mirabelle tarts with quinoa crumble

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  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 mini tarts or 1 large 9-inch tart
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Rustic, fruity, and nutty, these Mirabelle Tarts with Quinoa Crumble are the perfect showcase for golden summer plums. A crisp almond crust cradles tender mirabelles, while a crunchy quinoa topping adds the perfect contrast of texture and wholesome flavor.

Ingredients

Scale
  • 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

Instructions

  1. In a food processor, pulse together all-purpose flour, almond flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
  2. Add egg yolk and cold water, one tablespoon at a time, and pulse until dough comes together. Wrap and chill for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out the dough and press into tart pans. Prick with a fork, line with parchment and pie weights, and bake for 10–12 minutes. Remove weights and bake 5 more minutes.
  4. In a bowl, combine halved mirabelle plums with honey, lemon zest, vanilla extract, and cornstarch. Set aside.
  5. In a skillet, toast cooked quinoa over medium heat for 3–5 minutes until dry and slightly crisp. Let cool.
  6. In a bowl, mix quinoa with oats, almond meal, sliced almonds, maple syrup, coconut oil, cinnamon, and salt.
  7. Fill tart shells with mirabelle mixture. Top generously with quinoa crumble.
  8. Bake assembled tarts for 20–25 minutes or until crumble is golden and filling bubbles.
  9. Cool slightly before removing from pans. Serve warm or at room temperature.

Notes

  • Note: Mirabelles are seasonal and delicate. Handle them gently to avoid bruising.
  • Note: Pre-cooking the quinoa removes moisture and enhances crunch in the crumble.
  • Note: Chill the tart dough thoroughly before rolling for a tender crust.

Nutrition

  • Serving Size: 1 mini tart
  • Calories: 280
  • Sugar: 9g
  • Sodium: 160mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 45mg

Find it online: https://www.cookingflash.com/mirabelle-tarts-with-quinoa-crumble/