I have recently fallen in love with a new fruit. The oh so sweet and succulent plumcot. Have you tried one? It’s a hybrid fruit made from a plum and an apricot.
At first glance, I thought it was an unripened plum and wondered who on earth would want to eat that. Expecting them to be sour, I was pleasantly surprised by the sweetness of the fruit and the sunny shade of yellow I found inside. I ate one, then two, then three…. I’ve actually lost count of the plumcots I’ve eaten in the last 2 weeks.
As delicious as they are au natural, I wanted to try baking with them. I packed a pound of sliced plumcots into a tart. It’s more of a thick batter that the plumcots nestle themselves into as the tart bakes. The tart has a cake-like consistency that’s a little dense, yet quite moist. A coating of turbinado sugar gives the tart a slight crispiness and the sweetness of the plumcot is intensified through the baking process.
Can’t find plumcots? Try this tart with plums or apricots. But if you do happen upon these tasty little green fruits, don’t pass them by.
- 1 c all purpose flour
- 1 t baking powder
- pinch of salt
- 1 stick unsalted butter, room temperature, plus more for coating pan
- ¾ c sugar
- 2 large eggs
- 1 t almond extract
- 1 lb plumcots, pitted and sliced ½ inch thick
- juice of ½ a lemon
- 2 T turbinado sugar
- Preheat oven to 375 degrees. Lightly coat a 9 inch springform pan with butter.
- In a small bowl, whisk together flour, baking powder and salt.
- In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs one at a time. Add in the almond extract.
- Reduce speed to low and add in the flour mixture until the batter just comes together. Do not overmix.
- Pour the batter into pan and spread evenly. Cover in plastic and chill for 20 minutes, up to overnight.
- Remove dough from the fridge. In a small bowl toss the plumcots with the lemon juice.
- Arrange the plumcots in a concentric circle around the top of the dough.Sprinkle the plumcots with the turbinado sugar.
- Bake tart until the edges are golden brown and the center is set. About 45 minutes.
- Allow the tart to cool in the pan on a wire rack. Run a sharp knife around the edge of the pan and remove the springform.