Mixed Pluot Tart

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  • 30 min prep time
  • 2 hr 55 min total time
  • 8 ingredients
  • 8 servings

Ingredients

6
fresh pluots (mixed variety), thinly sliced
3/4
cup sugar
2
tablespoons quick-cooking tapioca
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
box Pillsbury™ refrigerated pie crusts, softned as directed on box
1
egg white, beaten
2
tablespoons sugar

Directions

  1. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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