Pluot & Frangipane Tart

Posted by on Aug 7, 2013 in Farm Blog, Farm Recipes | 10 comments

Mid-late summer is peak season for some varieties of plums and pluots. Yes, pluots. Not all of the fruit in our orchard is heirloom, in part because, along the coast, we have to grow varieties that will perform well here. Apricots don’t like our cool coastal weather, so our compromise was to grow pluots and apriums instead.

'Flavor King' pluot in full bloom this spring

‘Flavor King’ pluot in full bloom this spring

This year it’s been a battle of farmer versus squirrels in our orchard though. As is often the case with the squirrels, they’ll gleefully take fruit from the tree before it’s truly ripe. In an attempt to salvage as much fruit as I could from our ‘Flavor King’ pluot tree this season, I conceded to harvest the tree this week, a little early, before the fruit was completely ripe. Excuse me for a moment while I thumb my nose at those little furry thieves. These are mine. MINE! ALL MINE! MUAHAHAHAHA!!!

Slightly under ripe 'Flavor King' pluots

Slightly under ripe ‘Flavor King’ pluots

Sorry, lost myself there for a moment. So, with a basket of semi-ripe pluots sitting on the kitchen counter, and a pantry full of jam and marmalade from all of our preserving efforts in July, I simply couldn’t bring myself to make any more jam. A pluot tart sounded like it might hit the spot though. So here it is, a perfect send off for some of summer’s bounty.

There’s absolutely no reason, if you’re swimming in plums, that you can’t use plums instead, or apricots when they’re in season, after all, a pluot is part plum, and part apricot!

Yield: 8 Servings


The Pâte Brisée

1-1/2 Cups Unbleached All Purpose Flour
1/4 Tsp Salt
1-1/2 Tsp Granulated Sugar
10 Tbsp Cold Unsalted Butter, cut into 1/2 cubes
1/3 Cup Ice-Cold Water

The Frangipane

3/4 Cup Whole Almonds
1/2 Cup Sugar
1 Large Egg
1/2 Tsp Pure Almond Extract
1 Tsp Pure Vanilla Extract
2 Tbsp Unsalted Butter, Melted

The Fruit

6-8 Large Pluots or Plums
2 Tbsp Unsalted Butter
2 Tbsp Sugar


Food Processor, with cutting blade
9-1/2 x 1″ round tart pan with removable bottom

Preheat the Oven to 400F.

Pâte Brisée (Pastry)

Put the flour, salt, sugar, and cubed butter into the food processor fitted with the metal cutting blade. Process for five 1-second pulses to evenly distribute the butter through the flour.

Add the ice-cold water, and pulse for an additional 10-12 seconds, just until the dough begins to come to together. Turn the dough out into a medium bowl, shape into a ball, and wrap tightly with plastic wrap. Refrigerate the dough for at least 20 minutes before rolling.

On a floured board, roll out the dough into a 12-13 inch circle, and transfer to the tart pan. Press the dough gently into the bottom and sides of the pan, without stretching the dough, and lightly dock the surface.

Pâte Brisée

Pâte Brisée

To trim the pastry, lay the dough over the tart pan edges, and quickly trim the excess with one swipe of your rolling pin.

Place the pastry-lined tart pan on a small baking sheet, and set in the refrigerator to chill the dough for at least 15 minutes, while you prepare the fruit and frangipane.

Prepare the Fruit

Rinse, and dry, the pluots. Cut each pluot in half, and twist each half slightly to free at least one half from the pit. Using a sharp knife, cut each half into even thirds (six slices for each pluot).

If the fruit is firm, it may be easier to section the fruit from the pit

If the fruit is firm, it may be easier to section the fruit from the pit

If the pit it stuck in one of the halves, just cut the slices while attached to the pit, and it will be easier to free each slice from the pit, without damaging the fruit.

Prepare the Frangipane

Place the whole almonds, and sugar, into the food processor, and grind to a fine powder. Add the eggs, almond and vanilla extracts, and melted butter, and blend until smooth.

Frangipane may sound complicated, but it's simple, and delicious!

Frangipane may sound complicated, but it’s simple, and delicious!

Spoon the frangipane into the prepared shell, and smooth with a spatula.

Arrange the fruit slices in a decorative pattern on the surface of the frangipane, and press each slice just slightly into the paste. For the center, keep one half of a pluot intact, and set it skin side up.

It doesn't matter how you arrange the fruit.

It doesn’t matter how you arrange the fruit.

Here I left one half of a pluot intact for the center

Here I left one half of a pluot intact for the center

Dot the surface of the tart with the remaining 2 Tbsp of butter, and sprinkle with 2 Tbsp of sugar. If your fruit is very sweet you can decrease the sugar to 1 tablespoon.

Bake the tart for 50-60 minutes, or until the pastry has browned.

Pluot and Frangipane Tart

Pluot and Frangipane Tart

Serve with sweetened whipped cream, a cannelle of vanilla ice cream, or as is. Honestly, it doesn’t really need anything other than a fork!

I dare you to eat just one slice!

I dare you to eat just one slice!

Store any leftovers at room temperature for up to 24 hours.



  1. Clare, I must make this! I didn’t know what frangipane was until I read the recipe and I have ground almond ‘flour’ from Trader Joe’s in my pantry now. Your tart looks luscious and I love the taste of almond.

    A friend once gave us 100 small plums,…seemed to be anyway and I baked them halved, but unpeeled, into my regular struesel coffee cake recipe..the baked fruit was almost fudgy and SO delish! Thanks so much for the recipe!
    Sue Langley´s last post…Deer in the foothills

    • I agree, you must make this! Even though most of the pluots weren’t very sweet, as they weren’t terribly ripe, baked, their sweet plum flavor was simply divine. Careful though, once you start making frangipane, and realize just how easy, and flavorful, it is, you’ll want to make a LOT more fruit tarts 😛

  2. That looks amazing! I have to admit that when I saw the title of this post pop up, I thought it was some sort of feed error, and the real title got garbled somehow. 🙂

    I have never tasted a pluot (or aprium, although my brain is trying to figure out the difference before I look it up), but I’m going to look out for them now.
    Alan @ It’s Not Work, It’s Gardening!´s last post…Survey

    • Pluots are a hybrid between a plum parent, and an apricot parent. The ‘plu’ in pluot denotes that the fruit has more plum-like characteristics, than apricot. In fact, if I were to hand you a pluot, and I didn’t tell you what it was, you would presume it was a plum. It looks like a plum, and tastes like a plum.

      Similarly, apriums are also a hybrid between a plum and apricot parent, but with a higher percentage of the fruit being apricot (75%) in origin, and less being plum (25%). Apriums look like apricots.

      Hybrids are often more disease resistant. Apricots struggle to grow and fruit here along the coast due to our damp, and warm spring weather, often succumbing to brown rot, or bacterial canker (we lost our Blenheim apricot earlier this year). Apriums however, generally speaking, tend to perform better, with more reliable fruit set year over year. We’re hoping that our ‘Flavor Delight’ aprium will prove to be a good substitute, as I can’t imagine not having some sort of apricot here in the spring.

  3. Ah Clare, are you sure you aren’t five people? Dang, woman you are running circles around this gray-haired middle-aged man who thought he was relatively energetic. Here’s to your beautiful farm and the magic you conjure there daily, oh and so sorry about the %$*@! yellow jackets.
    Tom | Tall Clover Farm´s last post…Frosting a Cookie That Takes the Cake

    • Thanks, Tom, and I promise, if there were five of me I’d task four of them to go finish pulling that fence next to the yellow jacket nest! 😈

  4. I had never heard of this cross fruit but I bet it is amazing….and that tart is calling my name!!

    • I wish I could pass you a slice through the interwebs, Donna. It was absolutely delicious! 😀

  5. Pluots are currently the thing that makes me happiest in this world at the moment.
    Kaveh´s last post…Cutting back Geranium maderense.

    • I think I have to agree! I’ve made a couple of permutations of this tart this season as I some extra fruit (the last one was just a rustic galette).

      That said though, up next, it looks like our Seckle pears are up next! Almost time to make a scrumptious Torta di Pere, or two! I love eating in season 🙂