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Mixed Pluot Tart

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Mixed Pluot Tart
  • Prep Time 30 min
  • Total Time 3 hr 5 min
  • Servings 8
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Pluots, a hybrid of plum and apricot fruit, lend big flavor to this double-crusted tart.

Ingredients

6
fresh pluots (mixed variety), thinly sliced
3/4
cup sugar
2
tablespoons quick-cooking tapioca
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg white, beaten
2
tablespoons sugar

Directions

  • 1 Heat oven to 450°F. In large bowl, mix pluots, 3/4 cup sugar, the tapioca, cinnamon and nutmeg. Let stand 15 minutes.
  • 2 Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch tart pan with removable bottom. Brush egg white over crust. Pour fruit mixture into crust-lined pan. Top with second crust; seal and flute. Cut slits in several places in top crust. Brush crust with egg white; sprinkle with 2 tablespoons sugar.
  • 3 Bake 25 to 35 minutes or until golden brown. Cover with sheet of foil during last 10 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving. Remove tart from side of pan.
Tips  

Lorraine Demeter of West Allis, Wisconsin, won the Pillsbury® Refrigerated Pie Crusts Pie Baking Championship at the 2009 Wisconsin State Fair with this recipe.

Pluots are a hybrid of the plum and apricot. They have a smooth skin, plum-like shape and sweet flavor.

To add a special serving touch, warm apricot jam in the microwave and drizzle it on dessert plates before adding slices of the pluot tart.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
(
Calories from Fat
110
)
Daily Value
(
Trans Fat
0g
)
Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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