Pepita Frangipane Tart with Mirabelle and Elderberry

A delicious late summer tart made with a melt-in-mouth buttery spelt-pepita crust, filled with a mildly nutty pepita frangipane cream and topped with a mixture of mirabelles and ederberries (or any fruit you have on hand).
Mirabelle is another delectable European heirloom plum. Small round yellow fruit with yellow red dots. They’re the smallest of the more than 2,000 plum varieties found worldwide, weighing only about 10 g each. The ripe mirabelle plums are delicately aromatic, juicy, sweet, low in calories and rich in vitamins. The mirabelle was probably named after plums grown in Southern France where they were cultivated under the name of mirabel, which means look (mira) and, of course beautiful. Mirabelle plums are very good for compote, jam or cakes and tarts.
Elderberry is dark purple fruit from the elderberry shrub. It's a rich source of antioxidants and vitamins. It has long been used in traditional medicine and appears to have some medicinal benefits. According to Webmd, elderberries could help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. Raw and unripe elderberries contain a poison called cyanide. So they should always be cooked before they're consumed.

Crust	Filling
150 g White spelt flour #630 50 g Ground pepitas 25 g Coconut sugar Pinch of fine sea salt 120 g Cold unsalted butter, cut into cubes 1 Egg, medium	60 g Unsalted butter, at room temperature 100 g Homemade vanilla sugar 120 g Pepita, finely ground 15 g White spelt flour #630 Pinch of fine sea salt 2 Eggs, medium 300 g Mirabelle Some elderberries

In a mixing bowl, combine spelt flour, ground pepita, coconut sugar and salt. Rub in butter until it resembles coarse crumbs. Add in egg and mix until a ball starts to form. Dump the dough into a 23-25 cm / 9-10 inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the fridge for an hour. Rinse and stone the plums. Make sure not to half them. The plums should keep their shape.
Preheat the oven to 190C/375F. Put the tart pan on a baking tray and bake until the edges are set and lightly golden, 18-20 minutes. Set aside to cool. Reduce the oven temperature to 180C/350F. Cream together the butter and vanilla sugar until pale and fluffy. Add the ground pepita, spelt flour, salt, and eggs and blend again until well combined.
Spoon the pepita frangipane into the tart crust. Top with mirabelle plums and elderberries. Bake the tart in the middle of hot oven until the top is puffed and firm to touch, 35-40 minutes. Transfer to a rack to cool. Dust the tart with powdered sugar and slice into wedges to serve.

34 comments:

David M. Gascoigne, 12/8/22 00:24: This all looks amazingly good. I think I have eaten and drunk elderberries in about every way possible, other than as shown here!
My name is Erika. 12/8/22 01:41: I do have some elderberry chews when I feel something nasty coming on. And your tart looks good and is an interesting combination of ingredients.
Brian's Home Blog 12/8/22 01:44: That looks amazing, let's eat!
Mbul Kecil 12/8/22 02:03: yummy!!!! I want to try this beautiful pie with full of berries as the topping. Angie you're so talented baker....i always amazed in the way you show how to make so many pastry here. Thank's for a great recipe. Have a nice day ^^
Whats Cookin Italian Style Cuisine 12/8/22 02:25: This is stunning and such a show stopper!
J.P. Alexander 12/8/22 02:45: Se ve muy diferente, me gustaría probarla. Gracias por la receta. Te mando un beso.
Tom 12/8/22 02:50: ...I enjoy elderberries, but don't care for the seeds.
kathyinozarks 12/8/22 03:26: beautiful tart
Anonymous 12/8/22 03:57: It's Judee- I must say that this tart looks spectacular and the recipe sounds delicious. Your presentation is always so interesting and appealing.
Rose world 12/8/22 06:15: Your summer tart is so beautiful. Suitable for the season.
Margaret D 12/8/22 08:36: That looks divine.
Yvonne @ Fiction Books Reviews 12/8/22 08:41: I did have to check out what 'Pepitas' are, but the whole recipe looks and sounds delicious. I might swap out the elderberries for another fruit, but only because after what you said about the cyanide, which I never knew, I would be too cautious about using them.
Mijú 12/8/22 09:17: Una preciosidad te ha quedado :-))))
Nancy Chan 12/8/22 10:44: Beautiful and delicious looking tart. I had read something about the elderberry plants, that the whole plant is poisonous. I don't know whether it applies to all types or only to certain types.
DEZMOND 12/8/22 13:29: It does not look very appetizing with that dark filling and sploshed mirabellas but I do love elderberry! We make juice from it here and tea from the elderflower.
DEZMOND 12/8/22 13:30: @Nancy Chan The plant itself is very healthy, especially flower, but berries are poisonous when they are not ripe and it is better to cook them.
Kitchen Riffs 12/8/22 16:10: Such an interesting dish! Loads of eye appeal, looks to be incredibly flavorful. Thanks!
Kitchen Riffs 12/8/22 16:11: Such an interesting dish! Loads of eye appeal, looks to be incredibly flavorful. Thanks!
Ben | Havocinthekitchen 12/8/22 16:40: This tart looks so beautiful and abundant - just like when late summer and early fall meet each other in one recipe. Terrific!
David 12/8/22 16:49: Angie, What a stunning creation...satisfaction even before eating it! Complexity with tons of taste sensations. Take Care, Big Daddy Dave
Anne in the kitchen 12/8/22 17:22: Oh my! This pie looks like a work of food art. I wish I could taste it!
eileeninmd 13/8/22 13:00: What a beautiful tart, the berries look delicious. Another great recipe.
Have a happy weekend.
Rainbow Evening 13/8/22 14:14: love tart, but "Pepita Frangipane Tart with Mirabelle and Elderberry" is new for me......

Perfect creation, and I believe must be tasteful...
Irma 13/8/22 15:00: This looks like a delicious cake.
Greetings Irma
Debra Eliotseats 14/8/22 20:13: LOVE all the berries and cherries!
Królowa Karo 14/8/22 21:30: So beautiful and so tasty!
Balvinder 15/8/22 02:45: So pretty! I want a slice.
foodtravelandwine 15/8/22 04:16: It is so cute!!....and delicious too!!.......Abrazotes, Marcela
Cooking Julia 15/8/22 09:27: Mirabelle is a typical fruit of my region, I love it. Your tart looks wonderful!
Anonymous 15/8/22 12:10: Ooh my, another gorgeous recipe. I'd never have thought to make frangipane with pumpkin seeds, but what a fabulous idea. Mirabelles are only occasional and usually unexpected finds for me. I usually make clafoutis with them, but now I'm thinking I'd really like to try this.

Choclette x
Federica Simoni 15/8/22 14:46: Che bella chissà che buona!
Muriel 15/8/22 19:12: Elle fait envie cette trate pleine de gourmandise !
tigerfish 18/8/22 02:18: So envious that you can get fresh elderberries. But I'm unaware of the cyanide presence in raw elderberries. Another glorious mirabelle creation!
mjskit 22/8/22 03:37: I would love to have access to your markets. That's the only place that you can get alll of the wonderful ingredients with which you make these awesome creations.