Have a slice of this Rustic Pluot Tart for breakfast with a good strong cup of coffee. A dab of creme fraiche couldn’t hurt, either.
Pluots are right up there with heirloom tomatoes when it comes to grandiose flavor and unexpected colors. Pluots are a hybrid of apricot and plum, and while they might be new to your market, the two have been cross breeding naturally for centuries, in fact wherever you’d find both fruits growing in close proximity, you’d find pluots, plumcots, apriums, etc. The new varieties have gaudy names like Dapple Dandy, Flavor Grenade, and King Kong, all hinting at their explosive but sweetly floral flavor.
Juicer than an apricot, firmer than a plum, Pluots have a passionate cult following. Count me in. But they tend to look a little dull on the outside, I would have passed these guys right by if it weren’t for the sample trays that showcased their vibrant colors.
My husband and I probably get most of our weekly fruit allowance from the sample trays at the farmer’s market on Sundays. I’ve perfected a method of spearing several bits of fruit with one stab of the toothpick. We take a stroll around the market, come back and hit the same stands from the opposite angle. We’re pros.
I have to confess I’m not sure what variety I bought this week; it gets pretty confusing in a crowded farmer’s market fruit stall in July. Any stone fruit you pick up will be great in this tart, taste a few and see what you like. As long as you buy ripe fruit your tart will be juicy.
- 1 sheet frozen puff pastry, thawed
- 6 ripe plums or pluots
- 1 Tbsp sugar
- 1/2 cup almond flour
- 1/4 cup sliced almonds
- 2 Tbs unsalted butter at room temperature
- 1 egg yolk
- 1 Tbsp heavy cream
- 1/3 cup brown sugar
- 1 tsp almond extract
- Set oven to 400F
- Roll out the pastry sheet, just a smidge, on a floured surface till it measures about 12" long. I didn't increase the width. Transfer to a silpat or parchment paper lined baking sheet. Run a sharp knife around the edges, about 1/2 inch in, to form a frame. Don't cut all the way through the pastry. Prick the insides of the frame all over with a fork. Put the crust in the refrigerator.
- Slice the fruit into thin wedges (don't peel), you should have between 2 and 3 cups. Toss with the sugar and set aside. Stir a few times while you are preparing the rest of the tart to get the juices flowing.
- Mix all the above ingredients in a small bowl.
- Spread the almond mixture over the pastry crust, it doesn't have to be perfect. Top with the sliced plums and bake for about 20-25 minutes until the crust is golden and the fruit is bubbling.
Notes: I wanted instant gratification with this tart so I used the ‘quick thaw’ method with my frozen pastry: just let it sit out on the counter for about 40 minutes. Works fine.
Also, make sure your oven is completely pre-heated before you put the tart in; puff pastry needs a good hot oven right from the start to puff up properly.