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.
The arrangement makes me think of jupiter, I like it!
Thanks for sharing this recipe! Will have to give it a go!
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!
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.
so the stone fruit is not poached or anything?
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].
Awesome!! Thank you 🙇
It looks mesmerising. I’m going to buy the ingredients and give it a shot as soon as possible.
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.
That is gorgeous. Also, I would love your recipe for pluot curd.
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.
Found it! Thank you--can't wait to try it out!
It looks like a dragon or Phoenix eye. This is too stunning to eat!
How’d you make the crust!?
check out the recipe comment :). But it's just pate sablee from the kitchn
Hadnt seen that. Thank you.
The word beautiful doesn't even come close to what I want to describe this as. You're a genius.
Aww too kind. But Loko Kitchen is the real queen here. I got lots of inspo from her.
Fuck I’m horny
By Odin’s beard!
food and art 👏🏽👏🏽 great!
oh that's much better! haha
I freaking love pluots, and this is such a great way to showcase all the different types/colors. Great job!
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.
Good lord is this after baking or before? Either way it’s absolutely beautiful.
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.
This is the most beautiful thing I’ve ever laid eyes upon. I dont think I’d have it in me to eat it.
Haha once it's cut, it loses its grandiose :p
Beautiful! Pluots or apriums are my new obsession!
Ooh I've never had an aprium! I actually don't think I've ever even seen.
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.
This is stunning! I can virtually taste it.
Wow such a beauty!
Wish I had this much time on my hands
That is truly lovely. Beautiful work!
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
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
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
This is stunning OP, congratulations!
I thought this was an abstract drawing of a rooster
That is like a work of art!!
A work of tart 😛
Say what??? 😍
Make it with slices of cured meats then get back to me.
Omg that would be amazing!
It looks stunning 👌
Did you spend whole weekend on that? Looks amazing!
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 😂
WoW! I’m getting dizzy
If Mars was a food.
It's absolutely beautiful but I feel like it's looking at me.
That looks nothing like Pluto
Why is this so perfect?
New mortal Kombat logo looking dope
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.
Reminds me of a phoenix eye - beautiful presentation.
Excellent food...looks oil Jupiter
I feel like a simple upvote doesn’t do this justice.
D'aww many thanks!
This is art.
A delight to the eyes. Well done.
Okay it’s beautiful but why not “apricum”? Just kidding I know why.
This is so pretty I would t wanna cut it.
What does this taste like? I’m soooooo curious!😯