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Mixed Pluot Tart

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  • Prep 30 min
  • Total 2 hr 55 min
  • Ingredients 8
  • Servings 8
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Pluots, a hybrid plum and apricot fruit, lend flavor galore to this pie, a blue-ribbon winner at the Wisconsin State Fair.
Updated Mar 5, 2010
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Ingredients

Steps

  • 1
    Heat oven to 450°F. In large bowl, mix pluots, 3/4 cup sugar, the tapioca, cinnamon and nutmeg. Let stand 15 minutes.
  • 2
    Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch tart pan with removable bottom. Brush egg white over crust. Pour pluot mixture into crust-lined pan. Top with second crust and flute; cut slits in several places. Brush top with egg white; sprinkle with 2 tablespoons sugar.
  • 3
    Bake 25 to 35 minutes or until golden brown. Cover with sheet of foil during last 10 minutes of baking to prevent excessive browning. Cool at least 2 hours before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    To add a special serving touch, warm apricot jam in the microwave and drizzle it on dessert plates before adding slices of pluot pie.

Nutrition Information

330 Calories, 12g Total Fat, 0g Protein, 54g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
290mg
12%
Potassium
85mg
2%
Total Carbohydrate
54g
18%
Dietary Fiber
0g
0%
Sugars
27g
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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