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.


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.


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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