Baking: Croûte d’pluot


When this recipe first came up, I knew I didn’t really want to use apricots because they aren’t really in season. I did know that peaches and pluots were. The boyfriend and I were able to drop by a farmer’s market on a Saturday morning and grab 3 different types of pluots. Each was sweet and a little sour too.

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The green ones were a little more firm than the other ones and held up well through the baking. The other ones were slightly different colors, but on the outside, they looked about the same.

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It was popular with the boyfriend and his roommates though it was a bit thin on the tart side. I probably should have doubled the recipe to get a good amount of actual tart. Next time!

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