Pluot Pinwheel Tart
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Whole Wheat Flour1 tsp
Salt1 large
Egg White (room temperature)1 tbsp
Butter (melted)Directions:
1
For crust: Whisk flours, sugar, and salt in large bowl
2
Add butter
3
Using fingertips, rub in butter until coarse meal forms
4
Add 1/4 cup ice water, stirring until clumps form, adding more water by teaspoonfuls if dough is dry
5
Gather into ball; flatten into disk
6
Wrap in plastic; chill 1 hour
7
DO AHEAD: Can be made 1 day ahead
8
Keep chilled
9
Let rest 15 minutes at room temperature before rolling out
10
Preheat oven to 425°F
11
Place sheet of parchment on work surface; sprinkle with flour
12
Roll out crust on parchment to 13-inch round
13
Using pot lid as guide, trim dough to 12-inch round
14
Slide crust on parchment onto rimless baking sheet
15
Chill dough
16
Whisk flours, sugar, and salt in large bowl
17
Add butter
18
Using fingertips, rub in butter until coarse meal forms
19
Add 1/4 cup ice water, stirring until clumps form, adding more water by teaspoonfuls if dough is dry
20
Gather into ball; flatten into disk
21
Wrap in plastic; chill 1 hour
22
DO AHEAD: Can be made 1 day ahead
23
Keep chilled
24
Let rest 15 minutes at room temperature before rolling out
25
Preheat oven to 425°F
26
Place sheet of parchment on work surface; sprinkle with flour
27
Roll out crust on parchment to 13-inch round
28
Using pot lid as guide, trim dough to 12-inch round
29
Slide crust on parchment onto rimless baking sheet
30
Chill dough
31
For meringue: Using electric mixer, beat egg white in medium bowl until foamy
32
With machine running, gradually add 1/4 cup sugar, beating until firm peaks form
33
Fold in almond meal
34
Set 1 Pluot, stem side up, on work surface
35
Working parallel to pit, cut 1/8-inch-thick rounds off both sides of Pluot
36
Repeat with remaining Pluots
37
Spread meringue over crust
38
Arrange Pluot slices, slightly overlapping, in spiral pattern atop meringue, beginning at outer edge and working toward center, turning any end pieces cut side up
39
Finish with 1 Pluot slice in center
40
Brush melted butter over Pluots; sprinkle tart with 2 tablespoons sugar
41
Bake tart 15 minutes
42
Reduce heat to 400°F and bake tart until edges are brown, about 20 minutes
43
Cool tart slightly on pan
44
Loosen with spatula
45
Serve warm or at room temperature
46
Using electric mixer, beat egg white in medium bowl until foamy
47
With machine running, gradually add 1/4 cup sugar, beating until firm peaks form
48
Fold in almond meal
49
Set 1 Pluot, stem side up, on work surface
50
Working parallel to pit, cut 1/8-inch-thick rounds off both sides of Pluot
51
Repeat with remaining Pluots
52
Spread meringue over crust
53
Arrange Pluot slices, slightly overlapping, in spiral pattern atop meringue, beginning at outer edge and working toward center, turning any end pieces cut side up
54
Finish with 1 Pluot slice in center
55
Brush melted butter over Pluots; sprinkle tart with 2 tablespoons sugar
56
Bake tart 15 minutes
57
Reduce heat to 400°F and bake tart until edges are brown, about 20 minutes
58
Cool tart slightly on pan
59
Loosen with spatula
60
Serve warm or at room temperature