The Market Basket has several varieties of pluots:
Pluots are hybrids of plums and apricots. I like the different colors. They’re smooth like plums but a little sweeter.
I thought it would be fun to use these in the Santa Rosa Plum Tart, which I’ve figured out is a tart made with Santa Rosa plums, not a plum tart that has something to do with Santa Rosa. Now that I’ve realized the slices of fruit are supposed to stick up through the custard, I cut the pluots into 8 slices each. These are a lot bigger than the little plums I got at the farmers market, so no problem there.
I was out of heavy cream, but the recipe only calls for 2 tablespoons, so I threw caution to the wind and used sour cream instead, which worked fine.
And here it is done:
The baked fruit tastes like peaches more than anything. Alice Waters says you can use raspberries, but I’m thinking this would be good with any fruit that’s a little tart.