This tart is a gorgeous and delicious way to enjoy juicy summer stone fruit before fall hits in earnest. Although I used pluots, I think peaches, plums, apricots, or nectarines would work just as well. The fruit is arranged on a vanilla filling that is sort of like a custard and sort of like a cake - I'm not quite sure how to describe it except - yummy! You could definitely flavor the filling with something like almond, orange zest, or lemon zest, although I thought the plain vanilla version was very tasty. This all goes in a crunchy sweet tart crust that's easy to make even without a food processor (which some tart crust recipes require). You can chill it and roll it out, but I found it easier juts to press the crust into the pan. After the tart cools, it cuts into neat slices that look lovely on a plate but are also sturdy enough to eat out-of-hand if you need to eat and run. I'm not sure if leftovers would hold well or get soggy from the fruit, but then again you probably do not need to worry about leftovers!
Pluot Tart (adapted from ~elra~, original recipe here)
For pâte brisée au sucre:
1-1/2 cups (210 g) all-purposed flour
1/2 cup (100 g) sugar
1/8 tsp baking powder
1/2 cup (1 stick) cold unsalted butter, cut into pieces
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 T (50 g) unsalted butter, softened
1-1/2 pounds fresh pluots or plums, blanched, peeled, and sliced
2 T granulated sugar, for sprinkling
1. Make the pâte brisée au sucre. In a bowl, combine flour, sugar, and baking powder. Add the butter, and cut in with a pastry cutter until crumbly. Stir in the egg, just to combine. Add cold water if needed to make a dough that just holds together.
2. Press the dough into a 10- or 11-inch tart pan, trying to make it as even as possible. You may have extra dough left over. Chill in the fridge at least 30 minutes.
3. Preheat the oven to 400 degrees. Prick the dough all over with a fork. Bake about 10 minutes, until very lightly browned. Remove from an oven and flatten a bit with the back of a spoon. Let cool.
4. Make the filling. Whisk together the egg, sugar, and vanilla. Sift in the flour and baking soda, and beat to combine. Add the softened butter and beat until smooth.
5. Spread the filling in the bottom of the tart shell. Arrange the pluot slices on top, in concentric circles, overlapping slightly.
6. Bake the tart at 400 degrees on the lowest rack in the oven for 25 minutes. Remove from the oven and sprinkle the fruit with 2 T sugar. Return tart to oven and bake another 10-15 minutes, until the pluots are glazed. Let cool before serving.