Mirabelle pie with almond cream and mirabelle marmalade

Wash the plums and remove the pits with a sharp knife; keep the pits for pie weights.

Heat the first half of the mirabelles with some water, add the sugar and agar-agar mixture, lemon juice and zest, bring to a boil, cook about 15 minutes and blend.

Add the remaining mirabelles and vanilla and cook 5 minutes more.

Pass the plum mixture through a sieve and refrigerate until completely set.

Blend the set mixture with an immersion blender and fold in the cooked mirabelles.

Blind bake the tart shell 20 minutes, add the almond cream and bake again until golden brown.

Variation: bake the shell and almond cream together at once, without pre-baking.

Preheat the oven with a baking sheet or pizza stone inside and bake the pie directly on the hot surface for a well-browned bottom crust.