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.
Ingredients
- 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
Instructions
- 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.
Don’t forget to pin this Rustic Pluot Tart!
32 Comments
michele n
July 7, 2012 at 1:48 pmthis looks devine. i have everything except almond flour, could i use ap flour instead?
Sue/the view from great island
July 7, 2012 at 9:34 pmMichele the tart filling is really a simply frangipane, which is why I used the almond meal, or flour. If you didn’t want to use that, I would probably just do a plain tart with the fruit. Or, you could do a crumble type of thing with flour, butter, sugar and the nuts, under or on top of the fruit.
grace
July 5, 2012 at 7:37 pmpluots have at least two things going for them–they taste unique and wonderful, and their name is awesome! :)
Tricia @ saving room for dessert
July 5, 2012 at 2:48 pmSue – this is fascinating! Thanks for the info. I will be looking for these fun new stone fruits tomorrow at the store! I hope they’ve made it this far east. Hope you had a blast at your 4th of July party – can’t believe how fast time is flying!
Inside a British Mum's Kitchen
July 5, 2012 at 2:07 amOh I do love this – I’ve never heard of pluots but will look out for them, I absolutely LOVE the almond filling!
Mary x
Sue/the view from great island
July 4, 2012 at 11:02 pmThat’s good to know…my oldest daughter is going to be in Madison for the next several years doing her PhD, and we have heard it has the largest farmer’s market in the country, so she’s excited!
SavoringTime in the Kitchen
July 4, 2012 at 7:38 pmI just saw the pluots had arrived at our local store. What a delicious way to use them!
Linda A. Thompson Ditch
July 4, 2012 at 5:11 pmThis looks delicious! I always enjoy visiting your blog, so I’ve named you for the Lovely Blog award. Visit my blog for the details! Happy 4th!
Sue/the view from great island
July 4, 2012 at 11:00 pmThank you Linda!
leaf (the indolent cook)
July 4, 2012 at 3:17 pmI don’t know if I’ve had pluot. They sound absolutely charming and look so delicious in that tart, I must keep an eye out.
Sue/the view from great island
July 4, 2012 at 10:59 pmThanks leaf—I’ll be curious to see if you can find them ‘Down Under’!
The Slow Roasted Italian
July 4, 2012 at 2:38 amThis looks insanely delicious. Summer fruit is fabulous in desserts. I don’t know that I have seen a pluot, but I will be on the lookout now.
Sue/the view from great island
July 4, 2012 at 4:42 amThey do tend to fly under the radar, hope you find some!
Eileen
July 3, 2012 at 7:13 pmThis may have to be my next use of the million plums that are currently hanging ripe on our backyard tree. I love the idea of simple puff pastry crust for an ultra-quick dessert.
Sue/the view from great island
July 4, 2012 at 3:55 amI’m so envious of your tree, I once ate plums from a friend’s backyard tree and they were hot from the sun and so sweet and juicy, I have never forgotten it.
Thyme (Sarah)
July 3, 2012 at 11:39 pm“Hit the same stands from the opposite angle”…that made me laugh out loud!! We did indeed both have tarts on the mind!! I really could pass on so many desserts for a fruit tart and we LOVE plutos (shhhh….which we discovered at Sam’s)
Sue/the view from great island
July 4, 2012 at 4:41 am:)
vanillasugarblog
July 3, 2012 at 11:29 pmwhy haven’t i made anything with plums
i mean hello?
this is just fabulous my dear
Sue/the view from great island
July 4, 2012 at 4:39 amDon’t worry, the season’s just getting started…
Ellen B Cookery
July 3, 2012 at 3:29 pmI have never seen or heard of a plutot before, but I’d sure will start looking out for them. The tart looks so yumy!
Sue/the view from great island
July 4, 2012 at 3:51 amI think the trend started in California so we have lots here, but I think they’re spreading out fast, hope you locate some!
A Trifle Rushed
July 3, 2012 at 8:34 pmWell I’m not sure that plots have made it to Europe yet, but I’ll be looking out for them. Happy 4th July. Jude x
Sue/the view from great island
July 4, 2012 at 3:56 amI think I read that they were common all over Europe, from just natural mixing of the fruit trees, but they haven’t been marketed like they have been here.
Ocean Breezes and Country Sneezes
July 3, 2012 at 7:31 pmI have had them, and they are delicious! Your tart looks beautiful!
Sue/the view from great island
July 4, 2012 at 4:36 amThanks Mary!
Mary
July 3, 2012 at 4:48 pmWhat a lovely treat. Pluots are not easy to find in my small community but I am going to search them out. This sounds delicious. Have a great holiday. Blessings…Mary
Sue/the view from great island
July 4, 2012 at 3:52 amThanks Mary, have a wonderful 4th with your family.
Tabitha
July 3, 2012 at 2:59 pmSue – I just made soup for the first time ever, the corn chilli lime one you posted, it’s delicious and it was simple after all! I bought a wee blending stick for £5, it did spray a bit but I think I’ll get a better one now.
Thank you.
Tabitha
July 3, 2012 at 3:48 pmOh I had to come back to look at the word pluot again – it’s quite lovely.
Sue/the view from great island
July 4, 2012 at 3:41 amThat’s so funny because after I made the soup I went out and bought a $39 kitchenaid blending wand…I overstuffed my food processor and flooded corn soup all over the place. I’ll let you know how it works once I try it!
From Beyond My Kitchen Window
July 3, 2012 at 2:58 pmI’ve seen these at the supermarket, and have gone right by them. Next time I think I will pick up a bag. The tart is gorgeous. I love the look of rustic desserts.
Sue/the view from great island
July 4, 2012 at 3:43 amI think they’re good for baking projects when plums are too gushy and apricots too dry.