It's in season, it's gorgeously golden and sweet, it's the Mirabelle plum! It's likely to be unknown to most of you who live outside France - it grows in the Lorraine and Vosges region, as the clever pictogram on my map shows:

mirabelle
It's the princess of plums and the plum of princesses. Yes.

You'll enjoy it as such, or cut in quarters (painstakingly), and artistically arranged on a crust.

The basic crust is made with 220g of flour, to which you add 110g of butter cut in small chunks. Rub the butter in the flour with a pinch of salt and a spoonful of sugar (that will make the crust nice and golden when it cooks), then add a little water and form a ball of dough.

You can leave it to rest if you have time. On the other hand, if it's a mirabelle plum tart emergency, you can also pop it straight into the mold. Arrange the plums, sprinkle with sugar (very little is needed if the fruits are ripe and oozing with sweetness), bake for about 30 minutes in a moderately hot oven. Serve warm or at room temperature.

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Tadaa!

Last minute news: Clumbsycook, from Lisbon, tells me Mirabelles are also to be found in Portugal, where they are called Ameixas Amarelas! How groovy is that, seriously.