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Pluot Tart

Pluot Tart


Nina Fomufod

Pluot Tart

This tart is the perfect dessert for an intimate date night. When plated with a scoop of creamy, vanilla ice cream or a generous dollop of whipped cream, it can easily serve 4-5 people. The folded crust makes the tart look elegant and photo-worthy — no matter how inexperienced the baker is!

Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!

Ingredients

For the crust

  • 1 Cup all-purpose flour
  • 1/4 Cup light brown sugar
  • 1/4 Teaspoon salt
  • 1/2 stick unsalted butter
  • 2 Tablespoons water

For the filling

  • 2 Cups sliced pluots
  • 3 Tablespoons light brown sugar, plus more for the crust
  • 1 Tablespoon all-purpose flour
  • 1 Teaspoon cinnamon

Servings2

Calories Per Serving644

Folate equivalent (total)203µg51%

Riboflavin (B2)0.4mg22.4%


Pluot Pinwheel Tart

Whisk flours, sugar, and salt in large bowl. Add butter. Using fingertips, rub in butter until coarse meal forms. Add 1/4 cup ice water, stirring until clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball flatten into disk. Wrap in plastic chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Let rest 15 minutes at room temperature before rolling out.

Step 2

Preheat oven to 425°F. Place sheet of parchment on work surface sprinkle with flour. Roll out crust on parchment to 13-inch round. Using pot lid as guide, trim dough to 12-inch round. Slide crust on parchment onto rimless baking sheet. Chill dough.

FOR MERINGUE

Step 3

Using electric mixer, beat egg white in medium bowl until foamy. With machine running, gradually add 1/4 cup sugar, beating until firm peaks form. Fold in almond meal. Set 1 Pluot, stem side up, on work surface. Working parallel to pit, cut 1/8-inch-thick rounds off both sides of Pluot. Repeat with remaining Pluots. (See how to cut the pluots.)

Step 4

Spread meringue over crust. Arrange Pluot slices, slightly overlapping, in spiral pattern atop meringue, beginning at outer edge and working toward center, turning any end pieces cut side up. Finish with 1 Pluot slice in center. (See how to arrange the fruit.) Brush melted butter over Pluots sprinkle tart with 2 tablespoons sugar. Bake tart 15 minutes. Reduce heat to 400°F and bake tart until edges are brown, about 20 minutes. Cool tart slightly on pan. Loosen with spatula. Serve warm or at room temperature.


Fruit should be washed well and dried before consumption. To remove pit, cut the fruit in half. Pluots apriums can be eaten fresh or cooked.

Approximately 20 varieties of pluots have been developed and bred by Zaiger's Genetics. Each variety contains a different percentage of plum and apricot parentage. These varieties vary in size, skin color, and flesh color. The skin can be solid, striped, or speckled and skin colors range from yellow-green to black. Pluot flesh ranges from white to red in color.


Recipe Summary

  • 3 puff pastry rectangles
  • 1 ½ tablespoons butter, softened
  • ⅓ cup white sugar
  • 1 tablespoon white sugar
  • 1 large egg
  • ¾ cup almond flour
  • ¼ teaspoon fine salt
  • ⅛ teaspoon vanilla extract
  • ¼ teaspoon almond extract (Optional)
  • 3 pluots, or to taste
  • 3 tablespoons apricot jam (Optional)
  • 2 teaspoons water (Optional)

Preheat oven to 400 degrees F (200 degrees C).

Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.

Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.

Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.

Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.

Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.

Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.


Related Video

Just tried this recipe tonight, and I loved it! The crust was perfect, and didn't overbake (which happens a lot for me with pie crusts). I did end up using cake flour instead of regular flour for the crust, but it was still very light and buttery. With the filling, I swapped two of the tablespoons of white sugar for two tablespoons of light brown sugar, and added two tablespoons of almond meal to the flour mixture at the bottom (per another user's suggestion). Another suggestion I recommend following is to add the sugar mixture to the plums right before they go in the dish, as this keeps them from losing all their juice. The results were amazing, and we can't seem to leave it alone! I'll definitely be making this again!

Great balance of sweet and tart. Skipped the jam on top and was still delicious.

I've made this recipe many times. I've learned: a) I don't like the crust recipe despite what other have said, it always breaks/cracks on me, I prefer the Americas Test Kitchen pie crust (the one with vodka). b) I roll the crust out on a sheet of parchment, put it on an air-bake sheet and refrigerate it. c) Don't introduce the plums to the sugar until JUST BEFORE you're going to place them on the crust. This keeps the juice in the plums. d) I always add some instant tapioca to the plum mixture. e) I cut plums in 1/8ths and arrange them in tight concentric circles with the tip of the next slice overlapping the previous. f) To prevent/contain leaks I lift the parchment with the assembled tart on it into a 10" springform pan and bake it in there. There's usually an inch or more space around the edges.

I am madly in love with this recipe. I've made it three times this week! I first made it with plums, using about 2 pounds of plums. Then, I tried with peaches and then with apples. I added about half a teaspoon each of cinnamon, ginger and a pinch of nutmeg to the crust. And before putting down the fruit, I did 2 Tbls of flour 2 Tbls sugar and 1/4 cup ground almonds. This made a nice bed to soak up the fruit juices and kept the crust really crispy.

Overall, this was a decent recipe, however it doesn't state weather or not you should remove the skins from the plums. Also, for a nine inch pie, one and half pounds of plums is not enough -- I used over twice that amount. The crust is very good, but also not enough for a nine inch round. I ended up making a rectangular tart -- 4.5" x 14"

Delicious, everyone loves it that has had it. I will be making this for many years to come!

Delicious. I added a hand full of processor ground walnuts to the flour and sugar that are placed on the pastry before the plums are arranged. This tart tastes like autumn looks.

Made this for friends and everyone asked for seconds! Only changes - I added 1 Tablespoon of brandy to the plum mixture, and I reserved the plum liquid (after placing the plums on the dough) to drizzle over the plums halfway through baking, and completely left out the apricot preserves. The dough was great and easy to work with - however, I might have rolled it out too thin in parts and that contributed to some leaking from the dough while baking. Otherwise, great dessert! And easy!

This was delicious - used plums from the farmer's market, so they were extremely juicy.. cutting each half into 6 slices wasn't happening. I probably got four slices out of each plum, and I just threw them all in the middle of the dough, no layering here, but it looked fine.. rustic! I didn't use the apricot glaze and I don't think it's necessary if you have nice ripe plums. It was plenty sweet. The dough was really good, I'll use it again for sure.

Made this tonight and it turned out fantastic! Plums are in season now and therefore on sale. Great dessert! Used ready made pie crust in the refrigerated section with success.

Delicious plum tart the combination of ginger, cinnamon, and sugar is perfect. I made this as parve so I used organic shortening for the crust, instead of butter. I also substituted confectioners sugar in the crust instead of regular sugar. I upped the sugar in the topping to 8 tablespoons instead of 6, and drizzled the assembled tart with a tablespoon of brandy before it went in the oven. I also omitted the butter drizzle (again because I was making parve) and omitted the apricot preserves at the end it didn't need the apricot preserves. I recommend not using plums that are too ripe, otherwise they don't hold their shape and become very watery.

again this lovely plum tart was a "wow" at some late summer gatherings I attended. I did add lemon zest to the crust and it was a good touch.

The crust is amazing! Tender and flaky with a buttery (but not greasy) texture. For the filling, I tossed plums and peaches together, little sugar, little lemon juice, and spoonful of flour, no spices. The summer stone fruits are so good, not much is needed!

Wow!! This was really good! My plums were not very ripe. My pastry skills mediocre and I was in a hurry. I put a little bit too much water in the food processor at the end of the pastry making. However, the end result was far beyond my expectations. The pastry was incredibly flaky. The plums were tart/sweet and I got rave reviews! What more could I want?

For sake of time I used store bought pie crust (next time I will try the dough recipe) and followed instructions for the topping. It was pretty good considering it was plums. The dessert was not overly sweet which is nice if you pair it with some whip cream or ice cream which we did. Before I baked it I thought the ginger was going to be too strong but in the end I could barely tell it was in there. The apricot glaze was a nice touch since the plums weren't overly sweet. The juices that oozed out of the tart were yummy! Will definitely make this again.

This made for an impressive fast desert. I served it with a scoop vanilla ice cream. We had 8 dinner guests and it was just enough for all of us. The crust is THE best. I have already used the crust recipe for other things and it will be my pastry crust from now on.

We tried this with a bunch of satsuma plums picked fresh from grandpa's tree. It blew my mind. The flavor was intense, both sweet and tart, with a very flaky crust. We couldn't leave it alone (bad news for dad & I as we are diabetics)! But I now serve this to others whenever possible. It made a great end to a fun outdoor dinner at grandpa's.

I didn't care for the crust, as it was too crumbly. I believe the baking time is off, as well. At 45 minutes, it was far too brown.

best fruit tart i have ever had, really! i omitted 1 tbs of sugar since it seemed too much (my fruit was very ripe to say the least) and omitted the last tbs of butter on top. it was amazing - not too sweet, the perfect ratio of fruit to crust. with slices of vanilla ice cream, 3 people finished the whole tart in one night! the previous reviewer must have used too much water, with 2 tbs of ice water my dough was crumbly and perfect.

I will have to try this recipe again with a different crust. I let the dough chill for a few hours, and it was much too hard to roll out. When I let it warm up a bit, the dough became too delicate to handle. The fruit mixture was declicious, so I salvaged it in a crisp instead.

This tart is wonderful (one's in the oven right now). A couple modifications: I used Julia Child's pastry crust, which yielded a very thick crust, didn't use any preserves, and added some lemon juice to the plum mix. Once I replaced the cinnamon with garam masala when someone was allergic to it. I will definitely make it again and again, especially when plums are in season. Also, you really don't need a food processor.

This recipe was AWFUL with the plums from our tree. Sour, unattractrive, just plain bad. But since so many reviewers said it was good with other fruit, I tried it again -- this time with APPLES. Other than using no preserves, I followed the recipe to a "T" with Fuji apples, and it was delicious. Three guests asked for the recipe. I would definitely make this again. Plus, it was EASY.

The crust was great--will definitely try again, perhaps with a different filling, like peaches. I also added some flour to the fruit before baking rather than just sprinkling it on the crust. I realized that I didn't have any apricot jam after I decided to make it, but I went ahead anyway and it was still very good.

When I need a blow-out dessert, a rustic tart is the way to go. It's easy, impressive, and delicious. Also, this recipe includes a very versatile pastry - if desired, you could leave out most of the sugar and use for savory pies or tarts.

This crust recipe is the best one i have tried. If only I could find a savory crust that tastes as wonderful and flaky. I had some leftover spiced plum mixture, which tasted wonderful baked in the oven until soft and topped with a touch of vanilla ice cream.


Rustic Pluot Ricotta Tart

So many #stonefruit recipes shared yesterday! Did you see them all? They all looked so delicious and celebrate this versatile and delicious type of fruit. I can’t wait to see what the rest of the week has in store for us.

For me, today I’m sharing an easy and delicious rustic pluot and ricotta tart Initially, it was going be some kind of hard cheese, but I couldn’t find something I really liked to go with these sweet pluots. So, I went with the next best thing and used rich ricotta mixed with a little honey. Then I drizzled honey over it before serving.

But first, what is a pluot?

As you can imagine, a pluot is a hybrid plum and apricot fruit. There’s a few other names for this combination:

Plumcot and aprium are not just the name of the fruit, but the tree as well. These two have been around for centuries in parts of the world that traditionally grown both. Here’s a bit of science for ya: the plumcot tree can reproduce asexually whereas the aprium is the result of hybridized seedlings and cannot reproduce on it’s own.

Yes, I know. This is a pluot tart. I keep wanting to type pluto. It’s annoying. Pluots are the result of combining the Japanese plum and the apricot. They are more plum than apricot with a smooth exterior skin. Floyd Zaiger created them sometime in the 1900s.

I have no idea what version of pluot I purchase. Apparently, there’s a crapton of them! Ranging in name from Flavor Heart which is large, black and heart shaped to Dapple Dandy which is mottle pale green with red or pink flesh. As you can see, this is purple with a golden yellow flesh.

Pluots are not only delicious, but they’re high in vitamin C and potassium. It’s about 30 calories per fruit making them a great, portable snack for any time of day. And they are definitely sweet enough to kick that sugar craving after lunch. Or am I the only one that has that issue? Where you have to eat something sweet after lunch? No? Just me?

Moving on…

How do you pick your pluots?

As with most stonefruits you want to chose plump and firm fruit but not too firm. And, unless it’s supposed to be green, stay away from those as they’re not ripe. Store them in the refrigerator until they’re ripe. They will last about 3 to 4 days after it’s fully ripened.

You can eat them raw, which makes then a great addition to any lunch box. Or you can cook with them like you would plums and peaches. Like I did in this rustic pluot ricotta tart.

Seriously. Look at that tart! Oh, and you can call it a rustic tart, a galette, or a crostata. They’re all the same thing. Galette being the French word for it and crosata being the Italian word for it. Rustic tart being the I’m lazy and don’t want to fancify this post word for it.

The honey is a delicious drizzle on top, but feel free to top with whipped cream, ice cream, or even a caramel drizzle. Oh. That would have been good. I will try that next time. And change up the type of honey! There are so many different varieties out there. This is a local clover, but I also have a buckwheat honey that would be rich and delicious, too.

Just imagine the looks on their faces when you bring this to the table. Any table! Dinner party, family gather, or just because it’s a Tuesday and this is a super easy dessert to throw together. The hardest part being slicing the pluots. Which took me about 5 minutes?

Then it’s just a matter of slathering, topping, and baking.

Make sure you check out the other recipes the other 2 bloggers shared today. It’s a short list but they sound DELISH!


[Homemade] Pluot Tart

And preemptively, here's a recipe. I use the pate sablee recipe from The Kitchn for the shortcrust and a modified curd recipe from the Loko Kitchen/ Tasty collab.

1. Pâte Sablée:

113 g (1 stick) butter, room temperature

142 g all purpose flour (I used a gluten free version, but yah, same thing)

Beat butter and powdered sugar until creamy. I've been using a stand mixer to avoid flour flying everywhere, but I'm sure a bowl and hand mixer would work fine.

Add flour and salt on low speed. Don't overmix.

Chill dough in plastic wrap for at least 1 hour in the fridge.

Let soften a bit on the counter before rolling out. Roll out to a few cm. I add a layer of plastic wrap on top and roll it out between that. Parchment paper would work better probably.

Fit your rolled out dough into your tart mold.

This is what I'm still really bad at. The nice part about this dough, however, is that it's easy to patch up if it cracks.

Stab the bottom of the tarts with a fork and create a grid of holes to allow steam to escape while it's baking. Freeze for about 20 min or longer. Preheat oven to 375F.

Line the tarts with some parchment paper and use either pie weights or uncooked beans to hold down. Blind bake for 25 minutes or until starting to golden.

Remove pie weights and parchment paper and bake for another 15 minutes. Lately, I've actually just lowered the temp to around 300F and baked for another 30 min so I can check it less often.

Once tart shells are cooled, they can be stored in the fridge or freezer until ready for use.

2. Pluot Curd:

several pitted pluots/ plums, (I used like 5 or 6)

a few g of citric acid or lemon juice

45 g olive oil (or any actually)

Puree the pluots into a liquid and add in lemon juice or citric acid. The main reason for this is to maintain the color, since the pluots on their own will probably already be tart. Reduce the puree until it thickens. This will vary drastically depending on volume. I sometimes use a skillet, with a lid, low heat. Other times I use a sauce pan, high heat, lots of stirring. Key is to avoid burning.

Once thick, sieve the mixture. If you have time, let cool.

In a medium bowl, mix sugar, eggs, egg yolks, and corn starch. If your puree is still warm, add it in small batches to the egg mixture and whisk constantly to avoid scrambling of the eggs.

Add to a saucepan over medium high heat and stir stir stir. Once it heats up, add in the butter and continue to whisk. Before you know it, it can go from liquid to burnt. So make sure to monitor. Once it thickens decently well (coats your whisk or spoon), you can strain. Note: depending on how thick you want the curd, you can just heat for longer. Don't neglect to constantly mix, expecially once it starts to become thick.

Sieve the curd mixture again and then whisk in oil.

Pour mixture into the baked tart shell.

Decoration and Assembly:

Slice the pluots as thinly as possible. I used decently ripe ones, so I could mold better. But that also meant I couldn't slice as thinly. A sharp knife is also your friend for this.

Basically just lie down each each sliced pluot and arrange however you want! I tried thinking of how to arrange, and even did a mock one on my cutting board, but ended up not even doing it. The curd really helps to stablize the slices, so just go for it!

But really, even if you mess up, you can just take off and redo. I laid down like 4 pluots but then didn't like how my design looked so redid it.


Sweet Pluot and Flying Saucer Normandy Tart

Mix the sugar, salt, and flour together add to egg & butter mixture.

Work gently in mixer with paddle until a “ball” forms.

Mix just to the point of coming together, adding water as necessary.

Remove and allow to rest 1-2 hours. Roll into desired shape.

Normandy Tart

INGREDIENTS

Sweet pluots
2 Flying saucer peaches
3 Eggs
1 cup Sugar
¼ cup Cake flour, sifted
½ cup Butter
1 tsp Vanilla extract

INSTRUCTIONS

Prepare ‘shell’ with pate sucre (recipe above).

Whisk sugar into eggs, add vanilla.

Add sifted flour, then add melted butter while whisking.

Peel and dice or slice pluots and peaches, and lay into desired shell.

Pour mixture over the top and place in oven for 25-30 minutes or until set and lightly colored.

Sprinkle with powdered sugar, allow to cool.

Chef’s Tip: Measure how much dough it takes to make a tart by weight then divide the dough into correct amounts and freeze. Then when its needed to make a tart remove only 1 package of dough from the freezer at a time.


Recipe Summary

  • 1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
  • 1 cup plus 2 tablespoons packed light-brown sugar
  • 1/2 cup old-fashioned rolled oats (not quick-cooking)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces

Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.

In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.


  • 1 pie crust dough, ready-made
  • 2 lbs. fresh pluot or plums
  • 1 t. cornstarch
  • 1 t. dried lavender
  • 2 T honey
  • 1 t. lemon juice
  • 1 / 3 C shortbread cookie crumbs
  • 1 egg, lightly beaten
  • 1 T turbinado or granulated sugar

Heat oven to 425°. Rinse the pluots and pat dry. Do not peel, but cut the fruits into ½” thick wedges. In a large bowl, combine pluot wedges with cornstarch, lavender, honey, and lemon juice.

Make sure dough is at room temperature. On a lightly floured surface, roll the dough into a 12″ circle. Transfer to a baking sheet lined with parchment paper.

Scatter shortbread cookie crumbs on the center of the dough, then arrange pluots on top of it. Fold the outer edges of crust over the pluots, letting it fall into pleats, leaving the center of the tart exposed.

Brush the dough with the beaten egg, then sprinkle with sugar. Bake for 15 minutes. Reduce oven to 350° and bake until the crust is golden brown, about 10-15 minutes. Let cool for at least
20 minutes before slicing and serving.


Watch the video: Apricots and Apriums! Cotton Candy Aprium, Flavor Delight Aprium, Goldkist Apricot, Katy Apricot!