Who doesn’t love summer stone fruits like plums, apricots, and peaches? Now you can even get delicious hybrids, such as plumcots.
Plumcots were apparently developed by Luther Burbank prior to 1926. Given their great flavor, it is surprising that they have only become widely available in more recent years. (I will let you know if I learn more about their history.) Plumcots are a hybrid created by crossing plums and apricots. In fact, there are actually several variations. Apriums are more apricot than plum. Plumcots are about half apricot and half plum. Pluots are more plum than apricot. All I can say is that they are all fantastic when fresh and ripe. Bring them on!
My love for these fruits means that I often buy more than I can eat. Recently, I fell into this trap again and bought too many. I didn’t want any to go to waste, so I decided to turn them into a rustic tart. (The recipe can be found under the Recipe tab.)
I made a tender pastry crust and filled it with fruit that had been combined with a little brandy, sugar, and cinnamon. (If your fruit is really juicy, you may want to add a little cornstarch to the mixture for thickening.) Then I gently folded the edges of the crust up and over the fruit.
You can see the cinnamon. The crust was also sprinkled with extra sugar. It is already glistening.
Fresh out of the oven. I wanted to cut the tart right then to get to that lucsious warm fruit, but they say patience is a virtue, right? I am not known as patient, but this time I waited.
The tart needed to cool for 20 minutes so that the fruit would set, and the tart could be slided into nice wedges. Can you say clock watching? 🙂
Finally, time to eat!
This will work great with peaches, too! Maybe, I should go buy too many of them…
The recipe can be found by clicking here.
© 2013 FoodieOasis
