Pluot Tart with Almonds
Pluots have gone from obscurity with their first introduction in 1989 to gaining a premium image in the U.S. tree fruit market. So you ask “what is a pluot”? Here’s a breakdown of how the pluot (a trade name) was created by Floyd Zaiger. A cross between a plum and an apricot is called a plumcot, and the resulting hybrid is 50% plum and 50% apricot. Cross the plumcot with yet another plum and the result is a pluot: 75% plum, 25% apricot. If you cross a plumcot with an apricot the result is an aprium, which is 75% apricot and 25% plum, also created by Floyd Zaiger. The exterior of a pluot resembles a plum fairly closely; shiny smooth skin, round shape. However the skin isn’t as bitter as that of a true plum. Pluots are noted for their sweetness (due to a very high sugar content) and their intense flavor tends of course, to be more plum like than apricot. Although mostly eaten out of hand, Pluots can be used in just about any recipe that calls for plums.
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- As Needed – All Purpose Flour for dusting
- 1 Refrigerator Pie Crust
- 1/2 cup Almond Paste
- 1/4 cup Butter
- 2 Large Eggs
- 2 Tbsp. All Purpose Flour
- 2 Tbsp. Granulated Sugar
- 4-6 Pluots, halved, pitted
- 2 Tbsp. Sliced Almonds
- 1/4 cup Apricot Preserves, melted, strained
- With flour, dust 9 inch square tart pan with removable bottom (spring form pan).
- Press dough over bottom and sides. Prick bottom with fork; freeze 15 minutes.
- Place oven rack in bottom position; preheat oven to 400 degrees.
- Crumble paste into food processor, add butter, eggs, flour and sugar. Process until smooth; pour into shell.
- Arrange cut Pluots over filling, in alternating rows; sprinkle with almonds.
- Bake 30-35 minutes until golden brown.
- Cool completely in pan on wire rack.
- To serve, remove sides of tart pan; place tart on serving plate (you can leave tart-pan bottom on for support).
- Brush top of tart with melted & strained preserves. (Optionally, lightly sprinkle with ground cinnamon.)
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