Mirabelle plum pie

This mirabelle plum pie is inventive while remaining simple to make. Starting with a hazelnut cookie base, I accompanied delicious mirabelle plums with a whipped cream with honey. This mirabelle plum pie with its golden aspects, will make your greed react…
Category : Pies
Difficulty : Easy
Servings : 8 people
Preparation time : 1 hour
Cooking time : 20 minutes
Rest time : 1 hour
Total time : 2 hours 20 minutes
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5 de 2 votes

Mirabelle plum pie


  • 22 cm diameter sponge mold


  • 4 eggs so 120 g
  • 110 g hazelnut meal
  • 140 g icing sugar
  • 130 g butter molten
  • 45 g cake flour
  • liquid vanilla
  • 40 cl whipping cream 30% minimum fat
  • 50 g honey rather full-bodied like chestnut honey
  • 600 g plums mirabelles


  • Start by melting the butter. Grease a 22 cm diameter cake pan with a piece of butter.
  • In a container, sift the icing sugar and flour. Add the hazelnut powder and mix the powdered ingredients.
  • Add the egg whites two by two, mix and add a bit of liquid vanilla. Finish by adding the melted butter.
  • Pour the preparation into the cake pan, leave it to rest for 10 minutes and bake it in an 190°C preheated oven for 15 to 20 minutes while monitoring the cooking process.
  • Remove it from the oven, unmold the hazelnut financier on a wire rack, and let it cool.
  • Put the cold whole liquid cream in the cold electric mixer bowl. Start mixing at low speed, then accelerate gradually.
  • When the cream has taken shape and is firm, add the liquid honey, then finish mixing the whole with a mixer for a few seconds.
  • At the bottom of the cooled financier, place the honey whipped cream using a pastry bag fitted with a large plain tip, starting with the outer edge.
  • Make peaks all around (see the video below). Also garnish the inside with a layer of honey whipped cream.
  • Cut in half and pit the washed and wiped mirabelle plums, then place them on the pie, curved side down, starting with the outside.
  • Continue towards the inside of the pie until it is completely filled.
  • Finish by coating the pie Mirabelle plum with some melted apricot jam using a brush.
The video is in French, but you can see the English subtitles.
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  1. I made this and it was so simple except for removing the pips from the Mirabelle! Didn’t have the right popping nozzle but still looked very pretty. The financier was a dream, perfect balance of flavours, everyone enjoyed it. Will make again with peaches.

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