Rustic Pluot Tart

After an overly ambitious jam-making session, I was left with a bag full of perfectly ripe pluots that I couldn’t bear to waste. I never seem to have luck with pie crusts (as my disgruntled family can attest after an unfortunate pumpkin pie situation last Thanksgiving), so I tried this “rustic” version. It combines all of the flaky, buttery goodness of a normal pie crust, without all the hassle of having to pre-bake the shell or mess with pie weights. Plus, it’s very versatile. Nectarines, peaches, plums or even apricots would work well in the filling with complimentary jams.

Inspired by Bon Appetit

Crust
2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
~7 tablespoons ice water

Filling
4 pluots, sliced
1/3 cup pluot or plum jam
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons honey
1 egg, beaten
sugar for sprinkling

Mix flour, sugar and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Add water by tablespoonfuls and pulse until moist clumps start to form. Gather dough into a ball (this is a bit messy!), wrap with plastic wrap and let chill for 30 minutes in the fridge.

Preheat oven to 375 degrees. Roll out dough on parchment paper to a 14-inch diameter. Transfer the dough on parchment paper to a baking sheet.

Then, make the filling by combining all of the ingredients through honey. Mound the filling into the center of the dough and then create a pleated border with the dough, being sure to seal any cracks. Brush the dough with egg and sprinkle the edges with sugar.

Bake tart for 45 minutes, or until edges are golden brown and puffy. Let is sit for 15-20 minutes so all of the juices set. Serve it with a big old scoop of ice cream or yogurt and listen to your guests rave!

Makes 8 servings.

Tagged as: dessert, fruit, pie, pluot, Recipes, tart