Rustic Pluot Tart
By Dora'sTable on September 28, 2012
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.
|Flour, all purpose||227g.|
|Butter, unsalted, chilled, cut into cubes||75g|
|Salt, kosher||4 g|
|Water, ice cold||75 g|
|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)|
- 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.
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.
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