The original recipe for this tart called for apricot, which is also incredibly delicious. Since I have made it this tart using apricot last weekend, which unfortunately was vanished before I had a chanced to take a photo; I tried to used pluot just to see if it was as good as using apricot. I am happy to say that my pluot tart made it to a business dinner. That's not all, my husband brought back the news to informed me that everybody in that meeting was delighted, and amazed on how good it was. The credit, is of course goes to me :) Thank you!
Pluot is such an ugly name (well, I think it is) for a fruit. If you put aside the name, it is one of those beautiful summer stone fruit that has sweet and fragrant scent, the color is just gorgeous. Eat it fresh, or turn it into dessert, I like it them all. So here is another delicious summer tart that I will definitely make it again next summer.
recipe adapted from Paris Boulangerie Pâtisserie by Linda Dannenberg
Serve 8 - 10
For pâte brisée au sucre:
1½ cups (210 g) all-purposed flour
1/2 cup (100 g) sugar
1/8 tsp baking powder
1/2 cup (1 stick / 50 g) cold unsalted butter, cut into pieces, chilled
1 large egg, lightly beaten with a fork
1 large egg
1/4 cup (30 g) sugar
1/2 tsp vanilla extract
1/4 cup (50 g) all-purposed flour
1/8 tsp baking powder
4 tbs (50 g) unsalted butter, softened
3 pounds (1.5 kg) fresh pluots, quartered
2 tbs granulated sugar, for sprinkling
confectioners' sugar, for sprinkling. Optional
To make pâte brisée au sucre:
In a bowl, combine flour, sugar, and baking powder. add cold butter, cut this mixture using pastry cutter until the mixture is crumbly. Stir in the egg, just until combine. Don't work it too much, you don't try to develop gluten here :). Now, gather the dough, and flatten it into a disk. Wrap the disk with plastic, chill in the refrigerator at least half an hour. Once chill, roll it out (on the counter top that has been floured lightly with flour) into a 13-inch circle.
Butter generously a 10 or 11 - inch tart pan. Transfer the dough onto it, trim off the excess, then refrigerate the pastry shell for another half hour.
Preheat oven to 400 degrees F.
Make the filling. In a mixing bowl, whisk together egg, sugar, and vanilla. Sift together flour, and baking soda onto egg mixture. Add the softened butter, and mix until smooth.
Spread the filling over the bottom and the side of tart shell. Arrange pluot slices in concentric circle, overlapping them slightly to cover the filling.
Bake the tart on a lowest rack for 25 minutes, or until the crust is golden brown. Take the tart out from the oven, but don't turn the oven off. Sprinkle the pluot with 2 tablespoon granulated sugar, taking care not to sugar the pastry, otherwise your pastry will turn into unattractive brown color. Return the tart to oven, bake for another 15 minutes, or until the pluots are glazed. About 5 minutes before the tart is done, prop the oven door slightly ajar to let the steam escape and to prevent the pastry for being too soggy. Transfer the tart onto a wire rack, and let it cool completely. If desire, sprinkle the edge of the tart with confectioners' sugar before serving.