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Mirabellen Schmand Filo Tarte | Bake to the roots

Mirabelle Plum Filo Tart

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:45
  • Total Time: 04:00
  • Yield: 1 1x
  • Category: Tarts
  • Cuisine: Germany


Mirabelles are the little sisters of the bigger plums and are perfect for this Mirabelle Plum Filo Tart. Super creamy and delicious!



For the base:
78 filo pastry sheets (approx. 300g)
1.8 oz. (50g) butter, melted

For the topping:
16 oz. (450g) mirabelles, pitted
14 oz. (400g) sour cream
1.8 oz. (50g) sugar (or xylitol)
4 medium eggs
1 tbsp. vanilla paste
1 tbsp. lime juice
2 tbsp. cornstarch


1. Preheat the oven to 350°F (180°C). Lightly grease a 9 inches (23cm) pie dish (or tart pan) and set aside. Let your filo pastry come to room temperature in the package for about 10 minutes.

2. Wash, dry, halve and pit the mirabelles. Set aside. In a large bowl mix sour cream, sugar (or xylitol), and eggs. Add the vanilla paste, lime juice, and cornstarch and mix until well combined. Set aside.

3. Melt the butter and brush the filo pastry sheets one by one with it. Place the sheets in the prepared pie dish or tart pan, rotate the sheets each time a bit and slightly crumble them around the edges. Pour the sour cream mixture into the mold and distribute the mirabelles evenly on top. Bake in the preheated oven for about 40-45 minutes. The filo pastry sheets should look well colored and the sour cream filling should be firm – in the center the filling can still wobble a bit. Remove from the oven and let cool down completely. Place in the refrigerator for about 2 hours before serving. Dust with some confectioners’ sugar before serving (optional).


Enjoy baking!