Food | Sweets

pluot tart

One of my favorite things to do during this time of year is peruse my local farmers markets. Some of the most beautiful and delicious food is in season at the moment including one of favorites, the pluot. A pluot is a cross between a plum and an apricot and delivers the look and feel of a plum, but with less acidity and on the sweeter side. It’s the perfect fruit to bite into during the warmer summer months, and is versatile enough to dress up all of your dishes from salad to dessert.

I usually head to the farmers market and let the food that’s available guide and inspire what I’ll be cooking up. Most commonly, I’ll gather a handful of foods to create a few main dishes or sides, but a recent trip had my thoughts on something sweet.

Cakes, pies, and cobblers are common dessert options but how about the less thought of tart? I love how the lack of a top or toppings on a tart allows for its filling to be on display in all of its glory. Pluots are the perfect fruit for a tart not only for their flavor but also because they can be sliced and arranged so beautifully.

This pluot tart recipe is ideal for that summer night dessert or can make the perfect sweet treat to tote along to a party or as a hostess gift. I mean, it’s just gorgeous isn’t it? But don’t be afraid to eat it, it tastes pretty magical too.

Pluot Tart

4-5 pluots (you can find them at your farmers market), sliced thinly
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp salt
1 premade (or homemade!) pie crust
1 egg white
Shredded coconut
Honey

Preheat your oven to 375 degrees.
On a large baking sheet lined with parchment paper, roll out your pie crust.
Toss your pluots in the sugar, cinnamon, and salt.
Arrange your pluot slices around the crust, leaving a half inch from the crust. Then, pinch the edges of the tart together to create the actual crust.
Whisk your egg white in a separate bowl, and then brush your crust edges with the egg white.
Bake for 30-35 minutes or until your crust is cooked and golden.
Serve warm with shredded coconut and drizzled honey!

»

«

Leave a Reply

Your email address will not be published. Required fields are marked *