My boyfriend has some fruit trees in his garden and I’m the lucky girl who can pick them! Of course, I don’t hesitate one second when I see that they’re ripe. I love going under the trees with my Tupperware to pick all of them 😉
Two weeks ago, the mirabelles started to be super golden and juicy, so I decided to make tartlets!
A baked one and a raw one, because why not? 🙂
Of course, if you don’t have mirabelles, you can totally use other stone fruits!
- 3/4 cup white flour
- 1/4 cup spelt flour
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
- ¼ tsp salt
- ½ tsp bicarbonate
- 1/3 cup + 2 tbsps water
Put all of the dry ingredients in a big mixing bowl, add the coconut oil to it and “crumble” a bit. Then, add all of the liquid ingredients and stir with your hands until you can make a ball with it. Let it stay in the fridge for 30 minutes or even overnight
Check this recipe : https://greeneatch.wordpress.com/2017/02/12/date-caramel-and-apples-tartlets/ 😉 (It makes a lot, so you can make bliss balls with the leftovers!)
- A bit more than 2/3 cup oatmilk
- 30 almonds
- 1/2 tsp vanilla extract
- 3 tbsps maizena
- 2 tbsps coconut sugar
Make the filling by blending the almonds, the vanilla extract, the sugar and the milk together until it’s smooth. Then, pour it in a pan and add the maizena to it. Bring to a boil and stir intensely until you get a creamy texture (you can lower the heat when it starts “bubbling” too much).
Let the cream coming to room temperature.
Preheat your oven to 180c.
Roll out your crust so that it can fit into your molds covered with parchment paper. The thinner the better!
Cover the crust with some hazelnut or almond meal to prevent the crust to become too wet and pour the almond cream on it (not too much, it should arrive at the middle of the tartlets). Add your half mirabelles the way you want and bake it for 30-40 min., until it’s a bit colored 🙂
Simply pour the almond cream in your firm crusts and top with the half mirabelles 😉