Rustic Pluot Ricotta Tart is a quick, delicious, and elegant dessert that highlights these delicious stone fruits.
So many #stonefruit recipes shared yesterday! Did you see them all? They all looked so delicious and celebrate this versatile and delicious type of fruit. I can’t wait to see what the rest of the week has in store for us.
For me, today I’m sharing an easy and delicious rustic pluot and ricotta tart Initially, it was going be some kind of hard cheese, but I couldn’t find something I really liked to go with these sweet pluots. So, I went with the next best thing and used rich ricotta mixed with a little honey. Then I drizzled honey over it before serving.
But first, what is a pluot?
As you can imagine, a pluot is a hybrid plum and apricot fruit. There’s a few other names for this combination:
- Pluots
- Apriums
- Apriplums
- Plumcots
Plumcot and aprium are not just the name of the fruit, but the tree as well. These two have been around for centuries in parts of the world that traditionally grown both. Here’s a bit of science for ya: the plumcot tree can reproduce asexually whereas the aprium is the result of hybridized seedlings and cannot reproduce on it’s own.
Yes, I know. This is a pluot tart. I keep wanting to type pluto. It’s annoying. Pluots are the result of combining the Japanese plum and the apricot. They are more plum than apricot with a smooth exterior skin. Floyd Zaiger created them sometime in the 1900s.
I have no idea what version of pluot I purchase. Apparently, there’s a crapton of them! Ranging in name from Flavor Heart which is large, black and heart shaped to Dapple Dandy which is mottle pale green with red or pink flesh. As you can see, this is purple with a golden yellow flesh.
Pluots are not only delicious, but they’re high in vitamin C and potassium. It’s about 30 calories per fruit making them a great, portable snack for any time of day. And they are definitely sweet enough to kick that sugar craving after lunch. Or am I the only one that has that issue? Where you have to eat something sweet after lunch? No? Just me?
Moving on…
How do you pick your pluots?
As with most stonefruits you want to chose plump and firm fruit but not too firm. And, unless it’s supposed to be green, stay away from those as they’re not ripe. Store them in the refrigerator until they’re ripe. They will last about 3 to 4 days after it’s fully ripened.
You can eat them raw, which makes then a great addition to any lunch box. Or you can cook with them like you would plums and peaches. Like I did in this rustic pluot ricotta tart.
Seriously. Look at that tart! Oh, and you can call it a rustic tart, a galette, or a crostata. They’re all the same thing. Galette being the French word for it and crosata being the Italian word for it. Rustic tart being the I’m lazy and don’t want to fancify this post word for it.
The honey is a delicious drizzle on top, but feel free to top with whipped cream, ice cream, or even a caramel drizzle. Oh. That would have been good. I will try that next time. And change up the type of honey! There are so many different varieties out there. This is a local clover, but I also have a buckwheat honey that would be rich and delicious, too.
Just imagine the looks on their faces when you bring this to the table. Any table! Dinner party, family gather, or just because it’s a Tuesday and this is a super easy dessert to throw together. The hardest part being slicing the pluots. Which took me about 5 minutes?
Then it’s just a matter of slathering, topping, and baking.
Make sure you check out the other recipes the other 2 bloggers shared today. It’s a short list but they sound DELISH!
Rustic Pluot Ricotta Tart
Rustic Pluot Ricotta Tart is a quick, delicious, and elegant dessert that highlights these delicious stone fruits.
Ingredients
- 3 to 4 cups sliced pluots
- 1 cup ricotta cheese
- 2 tablespoons honey
- 1 9 inch pie crust
- 2 to 3 tablespoons cream
Instructions
- Place the pie crust on a silpat line baking sheet.
- Combine the ricotta and the honey. Spread the ricotta mixture on the pie crust to within at least 1 inch from the edge.
- Arrange the pluots on top of the ricotta.
- Fold the edges of the pic crust up around the fruit. Brush with cream and sprinkle with sugar.
- Bake at 350 for 45 to 50 minutes or until the fruit is bubbly and the crust is golden brown.
- Cool 10 minutes before drizzling with honey and serving.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 360 Total Fat 12g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 6g Cholesterol 13mg Sodium 161mg Carbohydrates 60g Net Carbohydrates 0g Fiber 5g Sugar 40g Sugar Alcohols 0g Protein 9g
Check out these tasty Stone Fruit Recipes:
Peach Cherry Sangria from Hezzi-D’s Books and Cooks
Rustic Pluot Ricotta Tart from A Kitchen Hoor’s Adventures
Sloe Gin Plum Cocktail from Culinary Adventures with Camilla
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