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Pluot Tart

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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 sweet crust contrasts nicely with the tang of the pluots. 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

Directions

For the crust

Mix the flour, sugar, and salt in a large bowl. Add the butter, 1 tablespoon at a time. Add the water to the mixture. Knead the mixture until a ball of dough forms. Chill the dough in the refrigerator for 1 hour.

Roll out the dough into a large circle, and place on the baking pan.

For the filling

Preheat the oven to 375 degrees.

Mix the pluots, sugar, flour, and cinnamon in a bowl. Place the mixture in the center of the dough. Pull the edges of the dough over the filling, leaving a circle of the fruit exposed. Sprinkle the crust with sugar. Bake for 40 minutes. Serve and enjoy!