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Mixed Pluot Tart

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Pillsbury Kitchens
Updated Mar 5, 2010
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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.

Mixed Pluot Tart

  • Prep Time 30 min
  • Total 2 hr 55 min
  • Ingredients 8
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 450°F. In large bowl, mix pluots, 3/4 cup sugar, the tapioca, cinnamon and nutmeg. Let stand 15 minutes.
  • Step 
    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.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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