Rustic Pluot Tart

5 years ago

I realize a lot of you are already in fall mode, but here in southern California summer tends to linger a bit longer. If you think about it, this is technically a fall dish since pluots are in season from May to October. Anyway, fall dish or not it’s a great way to use up that leftover fruit, be it apples, pears, plums, or peaches.




Rustic Pluot Tarts

 Yield: 2 (7 inch) tarts

Time: 2 hrs. 20 min.

 Ingredients: 

 Pie Crust:

Flour, all purpose 227g. Butter, unsalted, chilled, cut into cubes 75g Shortening, vegetable 75g Salt, kosher 4 g Water, ice cold 75 g

 

Filling:

Pluots, pitted, cut into 1/4inch slices 8 ea. Sugar, dark brown 6 tbsp. Vanilla bean or extract 1 vanilla bean. or 1 tsp. Graham cracker crumbs ½ cup 1 large egg mixed with 1 tsp. of water (Egg wash)


Preparation:

  • In a medium bowl combine the flour and salt. Add the cut butter and shortening.
  • Rub with your fingers to form large flakes about the size of a pea.
  • Add the water gradually to the dough and mix. The dough should be dry and crumbly, but it must still hold together when formed into a ball.
  • Knead dough once or twice. Wrap ball of dough in plastic wrap and refrigerate for an hour.
  • In a medium bowl combine cut pluots, brown sugar, and vanilla bean extract. Let sit for 20 min.
  • Preheat oven to 400F.
  • Remove dough from fridge and cut in half. Place one half back in the refrigerator.
  • On a lightly floured surface, roll the other half of the dough out to ¼ of an inch thick. It doesn’t have to be a perfect circle.
  • Spread ¼ cup of graham cracker crumbs in the center of the dough, forming a 5-inch circle.
  • Place half of the pluots in the center of the dough slightly overlapping each other.
  • 11.Fold border of dough over fruit in a pleated pattern. Brush dough with egg wash.
  • Place tart in on a sheet tray lined with parchment paper and place in the freezer for 15 min. Repeat with other half of dough.
  • Remove tarts from the freezer and bake until the crust is golden brown, about 40 min.

 Chef Notes:

You can also use food processor to make the dough. Pulse flour and salt in food processor. Add butter and shortening and pulse until butter resembles pea-sized pieces. Remove dough from food processor and continue with step 3.

http://www.dorastable.com

 

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