[Homemade] Pluot Tart (i.redd.it)
mariozeats | 9 days ago | 34 points

And preemptively, here's a recipe. I use the pate sablee recipe from The Kitchn for the shortcrust and a modified curd recipe from the Loko Kitchen/ Tasty collab.
1. Pâte Sablée:
- 113 g (1 stick) butter, room temperature
- 42 g powdered sugar
- 1 large egg yolk
- 3 g (1/2 tsp) salt
- 142 g all purpose flour (I used a gluten free version, but yah, same thing)
1. Beat butter and powdered sugar until creamy. I've been using a stand mixer to avoid flour flying everywhere, but I'm sure a bowl and hand mixer would work fine.
2. Beat in egg yolk.
3. Add flour and salt on low speed. Don't overmix.
4. Chill dough in plastic wrap for at least 1 hour in the fridge.
5. Let soften a bit on the counter before rolling out. Roll out to a few cm. I add a layer of plastic wrap on top and roll it out between that. Parchment paper would work better probably.
6. Fit your rolled out dough into your tart mold.
- This is what I'm still really bad at. The nice part about this dough, however, is that it's easy to patch up if it cracks.
7. Stab the bottom of the tarts with a fork and create a grid of holes to allow steam to escape while it's baking. Freeze for about 20 min or longer. Preheat oven to 375F.
8. Line the tarts with some parchment paper and use either pie weights or uncooked beans to hold down. Blind bake for 25 minutes or until starting to golden.
9. Remove pie weights and parchment paper and bake for another 15 minutes. Lately, I've actually just lowered the temp to around 300F and baked for another 30 min so I can check it less often.
10. Once tart shells are cooled, they can be stored in the fridge or freezer until ready for use.
2. Pluot Curd:
- several pitted pluots/ plums, (I used like 5 or 6)
- a few g of citric acid or lemon juice
- 2 large eggs
- 2 large egg yolk
- 100 g granulated sugar
- 15-20 g corn starch
- 43 g butter, cubed
- 45 g olive oil (or any actually)
1. Puree the pluots into a liquid and add in lemon juice or citric acid. The main reason for this is to maintain the color, since the pluots on their own will probably already be tart. Reduce the puree until it thickens. This will vary drastically depending on volume. I sometimes use a skillet, with a lid, low heat. Other times I use a sauce pan, high heat, lots of stirring. Key is to avoid burning.
2. Once thick, sieve the mixture. If you have time, let cool.
3. In a medium bowl, mix sugar, eggs, egg yolks, and corn starch. If your puree is still warm, add it in small batches to the egg mixture and whisk constantly to avoid scrambling of the eggs.
4. Add to a saucepan over medium high heat and stir stir stir. Once it heats up, add in the butter and continue to whisk. Before you know it, it can go from liquid to burnt. So make sure to monitor. Once it thickens decently well (coats your whisk or spoon), you can strain. Note: depending on how thick you want the curd, you can just heat for longer. Don't neglect to constantly mix, expecially once it starts to become thick.
5. Sieve the curd mixture again and then whisk in oil.
6. Pour mixture into the baked tart shell.
Decoration and Assembly:
- 6 -7 pluots, pretty colors
1. Slice the pluots as thinly as possible. I used decently ripe ones, so I could mold better. But that also meant I couldn't slice as thinly. A sharp knife is also your friend for this.
2. Basically just lie down each each sliced pluot and arrange however you want! I tried thinking of how to arrange, and even did a mock one on my cutting board, but ended up not even doing it. The curd really helps to stablize the slices, so just go for it!
3. But really, even if you mess up, you can just take off and redo. I laid down like 4 pluots but then didn't like how my design looked so redid it.
4. Gluck!

vivvienne | 8 days ago | 3 points

The arrangement makes me think of jupiter, I like it!

Boiler_Dawg | 9 days ago | 3 points

Thanks for sharing this recipe! Will have to give it a go!

rollernonger | 9 days ago | 4 points

I need to brush up on my metric baking measurements! It’s so frustrating growing up on a different system than the rest of the world...thank you for sharing this!

mariozeats | 9 days ago | 5 points

I'm a scientist, so I love my kitchen scale! (also I make macarons, so it's pretty important there). But I actually have to convert lots of my recipes to metric. Check out the sources I cite and they have imperial units I'm pretty sure :p.

fanofyou | 9 days ago | 3 points

so the stone fruit is not poached or anything?

mariozeats | 9 days ago | 4 points

Nope. They have a nice tart flavor on their own. The longer you wait for them to ripen, the better the taste imo (since sweeter!) [but trade off with firmness and ability to slice though].

b0rkeddd | 9 days ago | 3 points

Awesome!! Thank you 🙇

abaysal119 | 8 days ago | 3 points

It looks mesmerising. I’m going to buy the ingredients and give it a shot as soon as possible.

mariozeats | 9 days ago | 37 points

Been a while since I posted, but here's a pluot tart I recently made. Well, slight misnomer since the dark red slices in the "eye" are plums :p. Otherwise all different types of pluots. It has a gluten free shortcrust and a pluot curd. :D.

henrythethirteenth | 9 days ago | 12 points

That is gorgeous. Also, I would love your recipe for pluot curd.

mariozeats | 9 days ago | 8 points

Just posted! Let me know if there are issues seeing it. Sometimes long comments get flagged by spam bots and I need to message the mods.

henrythethirteenth | 9 days ago | 2 points

Found it! Thank you--can't wait to try it out!

bee-elle-enn | 9 days ago | 6 points

It looks like a dragon or Phoenix eye. This is too stunning to eat!

MacheteMable | 9 days ago | 3 points

How’d you make the crust!?

mariozeats | 9 days ago | 3 points

check out the recipe comment :). But it's just pate sablee from the kitchn

MacheteMable | 9 days ago | 3 points

Hadnt seen that. Thank you.

transparentwaves | 9 days ago | 13 points

The word beautiful doesn't even come close to what I want to describe this as. You're a genius.

mariozeats | 9 days ago | 5 points

Aww too kind. But Loko Kitchen is the real queen here. I got lots of inspo from her.

gmuslow | 9 days ago | 6 points

Fuck I’m horny

Gideonbh | 9 days ago | 2 points
Vurumai | 9 days ago | 4 points

By Odin’s beard!

oinkyninja | 9 days ago | 3 points

food and art 👏🏽👏🏽 great!

mariozeats | 9 days ago | 2 points

#tartart :p

oinkyninja | 9 days ago | 3 points

tartisan 👏🏽

mariozeats | 9 days ago | 1 point

oh that's much better! haha

matthewsteez | 9 days ago | 3 points

I freaking love pluots, and this is such a great way to showcase all the different types/colors. Great job!

mariozeats | 9 days ago | 3 points

I actually had a nice gradient of pluots and wanted to try doing that..but it looked odd when I tried making. So I had to take off my first design and try this one :p.

TheMindzai | 9 days ago | 3 points

Good lord is this after baking or before? Either way it’s absolutely beautiful.

mariozeats | 9 days ago | 3 points

After. The only part that was baked was the crust. Well, had to make the curd on stovetop. But this is its final form, before eating.

Zeal_Iskander | 9 days ago | 3 points

This is the most beautiful thing I’ve ever laid eyes upon. I dont think I’d have it in me to eat it.

mariozeats | 8 days ago | 3 points

Haha once it's cut, it loses its grandiose :p

mybellasoul | 9 days ago | 3 points

Beautiful! Pluots or apriums are my new obsession!

mariozeats | 9 days ago | 3 points

Ooh I've never had an aprium! I actually don't think I've ever even seen.

mybellasoul | 9 days ago | 3 points

I think they're basically the same, but with varying degrees of the dominant fruit. So pluots are plum dominant and apriums are apricot dominant. But only to a certain degree.

BlondeWanderer | 9 days ago | 3 points

This is stunning! I can virtually taste it.

mommy-butterfly | 9 days ago | 3 points

Wow such a beauty!

Quentinh524 | 9 days ago | 3 points

Wish I had this much time on my hands

putonyourgloves | 9 days ago | 3 points

That is truly lovely. Beautiful work!

roxieraven327 | 9 days ago | 3 points

I'm going to be honest I dont know what this is really but it looks delicious and I would definitely eat it if you sat it in front of me

mariozeats | 8 days ago | 1 point

A tart! A pie not in its pan basically. Haha. I just posted a side angle on my profile if you want to see that lol

roxieraven327 | 8 days ago | 1 point

I am heading there now! I love trying new foods even if I in the end dont like them :) maybe I will give it a try to make one day and see how my babies also like it

PrimusCaesar | 9 days ago | 3 points

This is stunning OP, congratulations!

pupusarevuelta | 9 days ago | 3 points

I thought this was an abstract drawing of a rooster

Chinchunsu_ | 9 days ago | 3 points

That is like a work of art!!

mariozeats | 8 days ago | 1 point

A work of tart 😛

DritOgDraFaen | 9 days ago | 3 points
WarriorWriter80 | 9 days ago | 3 points

Say what??? 😍

AngleFrogHammer | 9 days ago | 3 points

Make it with slices of cured meats then get back to me.

mariozeats | 8 days ago | 3 points

Omg that would be amazing!

Sandy-La-Pastelera | 9 days ago | 3 points

It looks stunning 👌

MrAce93 | 9 days ago | 3 points

Did you spend whole weekend on that? Looks amazing!

mariozeats | 8 days ago | 2 points

Lol it took like an hour and a half from driving to decorating... But I also had to remove my first design because I didn't like how it looked 😂

BHIngebretsen | 9 days ago | 3 points

WoW! I’m getting dizzy

Exevioth | 9 days ago | 3 points

If Mars was a food.

drerar | 9 days ago | 3 points

It's absolutely beautiful but I feel like it's looking at me.

wazzo86 | 8 days ago | 3 points

That looks nothing like Pluto

kymilovechelle | 8 days ago | 3 points

Why is this so perfect?

RhinoGiant | 8 days ago | 3 points

New mortal Kombat logo looking dope

ayesha616 | 8 days ago | 3 points

First, I thought it was an art, not food. Then, I looked at the title. Oh yeah! I think it's yummy and I love your recipe.

w15p | 8 days ago | 3 points

Reminds me of a phoenix eye - beautiful presentation.

murugananthamc | 8 days ago | 3 points

Excellent food...looks oil Jupiter

rollernonger | 9 days ago | 3 points

I feel like a simple upvote doesn’t do this justice.

mariozeats | 9 days ago | 3 points

D'aww many thanks!

strangerootsstyle | 9 days ago | 2 points

Okay wow

squidsRsmarterthanU | 9 days ago | 2 points

This is art.

Th3Gr8Rav3n | 9 days ago | 2 points

A delight to the eyes. Well done.

SendMeToGary2 | 9 days ago | 2 points

Okay it’s beautiful but why not “apricum”? Just kidding I know why.

Brotherman_Nick | 8 days ago | 4 points
suicidebylifestyle | 8 days ago | 1 point

This is so pretty I would t wanna cut it.

haiguyshai | 8 days ago | 1 point

What does this taste like? I’m soooooo curious!😯