• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Southern FATTY

Loosen your bow tie, mint your julep, & stop in for a bite to eat.

  • Home
  • About
    • About
    • Press
    • Contact
  • Travel
    • Nashville
    • Beyond
  • Recipes
    • ALL RECIPES
    • Appetizers & Snacks
    • Beverages
    • Condiments / Dips / Sauces
    • Confections / Sweets
    • Mains / Entrées >>
      • Beef
      • Chicken
      • Pasta
      • Pork
      • Seafood
      • Vegetable
    • Sides / Appetizers
  • Photography
  • Subscribe

Pluot Meringue Tart

August 25, 2015 By Phillip @ SouthernFATTY.com 25 Comments

Baked Pluot Meringue Tart

With summer creeping towards fall, it’s the perfect chance to grab your favorite fruits for a last hoo-rah in the kitchen. What better way to do that than with some crazy science-experiment hybrid fruit that happens to taste like heaven itself??

I’m obviously referring to the pluot. The what?? Pluot! Think plum + apricot. Now spin that beauty into a meringue filled sugar shell and you’ve got it.

– Keep reading to find out what these things are, and how to make this simple sweet. –

Pluots - Plum + Apricot crossed fruit

Pluots = Plums + Aprictos (crossed) | Follow our Instagram for more photos like this!

Let’s go ahead and tackle this whole odd fruit thing first. A pluot is a fruit that was produced by crossing a plum with an apricot. I know plums. We used to have trees of them in our front yard when I was growing up (although, I was always scared to eat them for some reason). Apricots are something I use in a ton of my kitchen. Mostly classic pastry, as it’s sorta the french go-to for glazing and sealing sensitive doughs. Both together? Sure! Why not?!

The day-job scientist and total nerd in me got super curious, as I hadn’t really thought about how this process works in this specific case. Some digging led me to discover that they are not only called plots, but also plumcots, apriums, apriplums, and even dinosaur eggs (my personal favorite, having grown up in the Jurassic Park era).

Sliced Pluot Fruit

A nice side-note– You may think that these twisted sisters are obviously GMO produce. They actually aren’t. These were developed the old school. way. You know… you put a mommy plum with a daddy apricot, turn on some Marvin.

The original cross of the fruit are technically referred to as plumcots. These are 50/50 plum:apricot, first crossed by a horticulturist nearly a century ago. Following the plumcot’s arrival, a 25/75 plum:apricot breed was established. This is the more common ratio that you are about to enjoy when you make this tart. Punnet’s square flashback from middle school, anyone? I know you miss it.

If you’re up for some geeking out, you might enjoy this book about the life of Luther Burbank, the father of like a million interesting fruits and vegetables, and how garden favorites were developed back in the day before all of the chemicals and genetic alterations commonly used now. Really, pretty interesting.

Pate Sucree - Tart Shell

The base for this Frankenstein tart is a basic French pastry shortcrust. Butter, flour, a pinch of sugar. Shortcrust don’t include any leaving ingredients, so the crust will stay pretty flat. Plain and simply delicious.

Pluot Meringue Tart before baking

If you have a spare hour or so on your hands, you can spin the pluots into these little rosettes. I was taking this tart to a little get-together with friends, so I put in the effort. Next time, they’re getting one with the fruit flat on its back (“On my baaaack?” -Lea Black, RHOM) with a slight overlap. I figure since they’ve seen it once, I can stop making any additional efforts after that. It all tastes the same, right?

If you love your friends more than I do, be sure you slice the pluots as thinly as possible. Otherwise, you won’t be able to retain the curves as you overlap the pieces to make the flower shapes.

Sugar Topped Pluot Meringue Tart

I glazed the tart with a bit of warmed apricot jam before sprinkling (covering, if we are honest) some granulated sugar on top to give some nice immediate sweetness when you first hit the fruit. Because we mix the slices up with some lemon juice, this sugar layer really helps to balance everything out.

The filling for the dessert is a simple meringue. This is sorta the same as the type of meringue that you would bake low and slow into the puffs that dissolve in your mouth. We’ll bake it a bit more quickly and just allow the top to crisp slightly with some color. You’re left with a sweet cream-like filling surrounding the fruit. Works beautifully, I think.

Baked Pluot Meringue Tart

Ta daaaaa! Frankentart is ready to mingle and impress at your next party. The unique fruit isn’t overly sweet, but gives a great amount of fresh sweetness with a splash of tart. The meringue ties everything together. We don’t really even need to discuss the buttery tart shell. Classic technique and style, unique ingredients. Enjoy!

Pluot Meringue Tart
 
Print
Prep time
1 hour 15 mins
Cook time
45 mins
 
A classic meringue filled dessert tart with a unique pluot (plum + apricot cross) fruit addition. From SouthernFATTY.com.
Serves: (1) 9" Tart
Ingredients
Tart Crust
  • 1 plus ½ cup (187 g) flour, AP
  • 1 tablespoon (12.5 g) sugar
  • ¼ teaspoon (1.5 g) salt
  • 1 stick (113 g) butter, very cold
  • 4 tablespoons (60 ml) water, ice cold
Fruit Filling
  • 5 pluots (or plumcots, etc.)
  • 1 tablespoon (15 ml) lemon juice, fresh
  • ½ tablespoon (6 g) sugar
Meringue Filling
  • 1 egg white, room temperature
  • 4 plus ½ tablespoons (56 g) sugar
  • 4 tablespoons (25 g) almond meal
Finishing
  • Apricot jam, to glaze
  • Sugar, to top
Instructions
Tart Crust
  1. Combine flour, sugar, salt in food processor. Pulse a couple times to combine.
  2. Cube cold butter and add to flour mix in processor.
  3. Pulse 10 times to result in a cornmeal-similiar mix.
  4. Remove to a bowl. Add water and mix by hand gently just until dough comes together.
  5. Flatten to a disc and wrap in plastic wrap to chill for an hour.
Fruit
  1. Remove crust dough from chill and place on counter while preparing fruit (10 minutes).
  2. Slice pluots as thinly as possible. Carefully using a mandoline may help.
  3. Place sliced fruit in a bowl with lemon juice and sugar. Allow to rest while rolling out crust.
  4. On a floured surface, roll dough into circle larger than 9" tart pan, about ¼ inch thickness.
  5. Carefully transfer dough to pan and press gently into creases. Trim top.
  6. Place crust back in refrigerator to chill while preparing meringue.
Meringue
  1. In a dry mixing bowl, add room temperature egg white.
  2. Beat on medium speed until frothy.
  3. Add sugar a tablespoon at a time and continue to beat.
  4. Whisk well until stiff peaks form, just a few minutes.
  5. Fold in almond meal.
Finishing and Baking
  1. Pre-heat oven to 425 F / 218 C.
  2. Remove crust from chill and top with meringue mixture.
  3. Apply pluots in pattern desired. For the rosettes shown on the blog post pictures, drain fruit well from juice and roll. Work outward from the center of each rosette, securing the base in the meringue carefully.
  4. You may need to pop the tart in the refrigerator every 5-10 minutes if you are making an intricate design, to keep the dough and meringue from being too soft.
  5. Once you have the fruit placed, warm the apricot jam in the microwave and apply it to the fruit only with a pastry brush.
  6. Sprinkle (or dump a lot in my case) sugar over fruit.
  7. Bake for 15 minutes.
  8. Reduce heat to 385 F and bake until meringue is golden, about 25 minutes.
  9. Cool and enjoy! I prefer this at room temperature.
  10. -- Find more recipe on SouthernFATTY.com --
Notes
2015 - SouthernFATTY.com
Nutrition Information
Serving size: 1 slice
3.5.3226

Filed Under: Confections / Sweets Tagged With: apricot, fruit, meringue, pastry, pie, plum, tart

Previous Post: « Perfect Pickled Red Onions
Next Post: Rice Krispies Treat Macarons »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Katie

    October 22, 2015 at 2:07 pm

    SO pretty!

    Reply
  2. Ben Maclain|Havocinthekitchen

    August 29, 2015 at 8:57 am

    Phillip, pretending to be a nerd didn’t work, in my book – you’re too hilarious. Well, perhaps we can say there’s a new kind of a nerd has just been introduced. 1/3 nerd, 1/3 funny guy, and 1/3 talented baker (the proportions could vary). Gorgeous tart, indeed. Well done.

    Reply
    • Phillip @ SouthernFATTY.com

      August 31, 2015 at 11:34 am

      #NerdProud – Thanks!

      Reply
  3. Brandon @ Kitchen Konfidence

    August 28, 2015 at 3:43 pm

    Phillip, this is just perfect!! Those roses are gooooorg.

    Reply
    • Phillip @ SouthernFATTY.com

      August 28, 2015 at 4:24 pm

      I’ll bring one right over! 🙂

      Reply
  4. Colette

    August 28, 2015 at 2:47 pm

    Stunning. I love the pluots roses!

    Reply
    • Phillip @ SouthernFATTY.com

      August 28, 2015 at 3:08 pm

      Thanks!

      Reply
  5. grace

    August 27, 2015 at 7:41 am

    oh my GOODNESS, this is stunning! i deem it the most beautiful tart i’ve ever seen, and it doesn’t hurt that it’d be absolutely delicious too. 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      August 27, 2015 at 2:28 pm

      D’awwww, thanks! Hope you try it out!

      Reply
  6. Chelsea Pearl

    August 26, 2015 at 11:05 pm

    Gorgeous AND delicious!

    Reply
    • Phillip @ SouthernFATTY.com

      August 26, 2015 at 11:17 pm

      Thank you!

      Reply
  7. Auntiepatch

    August 26, 2015 at 6:49 pm

    Is there some reason I can’t Pin to Pinterest?

    Reply
    • Phillip @ SouthernFATTY.com

      August 26, 2015 at 7:34 pm

      Hmmm… Looks ok from my end. Are you hovering over an image to pin?

      Reply
  8. Jelli

    August 26, 2015 at 3:44 pm

    YUM! This is so pretty.

    Reply
    • Phillip @ SouthernFATTY.com

      August 26, 2015 at 4:45 pm

      Glad you enjoyed!

      Reply
  9. Natalie Uy

    August 26, 2015 at 11:50 am

    I made a rose tart, but this multiple rose tart clearly takes effort. Kudos to you! I’m impressed by how thin these are sliced Phillip

    Reply
    • Phillip @ SouthernFATTY.com

      August 26, 2015 at 11:53 am

      Ended up slicing them all by hand. Was a nice lesson in patience for me… Hah!

      Reply
  10. Skye @ Planet Jinxatron

    August 26, 2015 at 11:13 am

    That is more beautiful than food has any right to be.

    Reply
    • Phillip @ SouthernFATTY.com

      August 26, 2015 at 11:20 am

      Thanks, Skye!

      Reply
  11. Angela Roberts

    August 26, 2015 at 7:09 am

    Well now you’re just showing off! xoxo LOVE your pic and site. You’re amazing….

    Reply
    • Phillip @ SouthernFATTY.com

      August 26, 2015 at 10:54 am

      *hair flip* Thanks for all of your support!

      Reply
  12. Lindsay

    August 25, 2015 at 3:30 pm

    Simply stunning. I know I’m totally admitting to my love of trash TV but it’d be a perfect dessert to serve at a Bachelor/ette viewing party. You know, roses and shtuff. 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      August 25, 2015 at 8:59 pm

      Thank you! I never thought of that, but I’m pretty sure you need to do exactly that.

      Reply
  13. Heather Disarro

    August 25, 2015 at 3:04 pm

    Ummmmmm…this is stupid pretty. Like I kind of teared up at how gorgeous it is!

    Reply
    • Phillip @ SouthernFATTY.com

      August 25, 2015 at 8:59 pm

      I know a good tart recipe that would go perfectly with those tears! 😉

      Reply

Primary Sidebar

Follow Us!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Footer

Southern FATTY is a Nashville, TN based food blog with everything delicious.

Loosen your bow tie, mint your julep & stop in for a bite to eat. Read More…

SUBSCRIBE

© 2012-2022 Southern FATTY Media, LLC
 · by Phillip Fryman · Privacy / Terms & Conditions · Contact Us · ALL RIGHTS RESERVED



 

Loading Comments...
 

    Previous Pickled Red Onions Perfect Pickled Red Onions
    Next Rice Krispies Treat Macarons Rice Krispies Treat Macarons