Pluots, a hybrid plum and apricot fruit, lend flavor galore to this pie, a blue-ribbon winner at the Wisconsin State Fair.
Mixed Pluot Tart
- Prep Time 30 min
- Total 2 hr 55 min
- Ingredients 8
- Servings 8
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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg white, beaten
- 2 tablespoons sugar
Instructions
-
Step1Heat oven to 450°F. In large bowl, mix pluots, 3/4 cup sugar, the tapioca, cinnamon and nutmeg. Let stand 15 minutes.
-
Step2Meanwhile, 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.
-
Step3Bake 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.
Nutrition
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 1/2Tips from the
Pillsbury Kitchens
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