ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pluot Tart

James Carrier
Yield Makes 4 to 6 servings

Ingredients

  • 9-inch square puff pastry (half of a 17.3-oz. package)
  • 2 tablespoons apricot jam
  • 1 pound (2 or 3) pluots, rinsed and cut into thin wedges
  • 1 egg, lightly beaten
  • 2 tablespoons turbinado sugar

How to Make It

  1. Lay puff pastry on a lightly floured surface. Cut square in half to make two rectangles; save one for another use. With a floured rolling pin, roll out one rectangle to 7 by 14 inches. Transfer to a buttered 12- by 15-inch baking sheet.

  2. Brush all but a 1-inch border of dough with the apricot jam. Lay two rows of overlapping pluot wedges over jam. Brush edges of dough with egg and fold, pinching corners to seal. Brush edges of tart with egg. Sprinkle fruit with sugar.

  3. Bake in a 375° oven until pastry is browned and pluots are tender when pierced, 35 to 40 minutes. Let cool.