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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 
No nutrition information available for this recipe
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