A cross between plums and apricots, pluots have an explosive flavor that only gets better when you accent it with spices. The crisp crust tastes like it took all day to make but requires no special pastry skills.
1 1/2 cups flour
1/4 teaspoon salt
3/4 cup cold butter, cut into 1-tbsp. chunks
About 2/3 cup granulated sugar
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1 1/2 pounds firm-ripe pluots such as Flavor King or Flavor Supreme, or apricots, pitted and sliced 1/2 in. wide
2 teaspoons coarse white sparkling sugar*
How to Make It
Combine flour and salt in a medium bowl. Cut butter with a pastry blender until pieces are pea-size. Sprinkle 1 tbsp. ice water over mixture; gently stir and toss with a fork. Repeat to add 4 to 6 more tbsp. ice water, 1 tbsp. at a time, until dough is evenly moistened and a pinch of it holds together. Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.
Preheat oven to 400°. On a lightly floured work surface, roll dough into a 13-in. circle, using a floured rolling pin; occasionally slide a metal spatula under dough and re-flour underneath. Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.
Combine 2/3 cup granulated sugar, the cornstarch, and spices in a medium bowl. If pluots are quite tart, add a few more tbsp. sugar to spice mixture. Stir in fruit until cornstarch is moistened, then spoon fruit onto pastry right away, leaving a 1 1/2 in. rim uncovered. Fold and pleat rim over fruit. Brush rim with water and sprinkle with coarse sugar.
Bake until filling bubbles and crust is browned, 40 to 45 minutes. Cool on pan on a rack at least 1 hour.
I made this with nectarines instead of pluots and it was incredible. I grated the butter into the flour, which made an incredibly flaky crust. With the high butter content of the dough, I put down a sheet of parchment paper to roll the dough out onto; this also made it much easier to move the tart around, from counter to freezer and finally onto the baking sheet. I found this to be far superior to the Brown Sugar Peach and Thyme Tart listed in July 2015 Sunset, which i made last week.
Fantastic. Made this on a trip to see my mom & it was enjoyed by all on July 4. We refrigerated the dough overnight, so it was good & cold for the roll out. Pluots from a San Francisco farmer's market worked perfectly! The pie was great, two days later, chilled, on the road. Crust was good but may have been better as a buttermilk version.
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