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Ingredients

• ✓ pluot
• all-purpose flour
• white sugar
• salt
• butter
• water
• white sugar
• cornstarch
• lime juice
• egg

Instructions

1. 1 Combine flour, 2 tablespoons sugar, and salt in the bowl of a food processor; pulse until blended. Add butter; pulse until pea-sized pieces remain. Add cold water; pulse until dough comes together.
2. 2 Shape dough into a disc; wrap in plastic wrap. Chill in the refrigerator until firm, about 30 minutes.
3. 3 Cut pluots into thin slices using a mandoline slicer; transfer to a large bowl. Add ⅓ cup sugar, cornstarch, and lime juice; toss to combine.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll out chilled dough on a floured work surface into a 12-inch circle; transfer to the prepared baking sheet.
6. 6 Arrange pluot slices in concentric circles over dough, leaving a 1-inch border. Fold dough border over pluot slices, pleating to hold slices in; brush border with beaten egg.
7. 7 Bake in the preheated oven until dough is golden brown, about 45 minutes. Set aside before slicing, 10 minutes.

By Yoly

Ingredients

• ✓ pluot
• puff pastry
• butter
• white sugar
• sugar
• egg
• almond flour
• salt
• vanilla extract
• almond extract
• apricot jam
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
3. 3 Cut third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick pastry strips on top. Poke shallow holes all over bottom of dough using a fork. Do not prick the raised border.
4. 4 Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing filling.
5. 5 Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with almond paste. Stick pluots snugly, but not too deeply, into filling.
6. 6 Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
7. 7 Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over cooled tart.

By John Mitzewich

Ingredients

• ✓ pluot
• pork chop
• salt
• black pepper
• white wine
• brown sugar

Instructions

1. 1 Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate.
2. 2 Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes.
3. 3 Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By ainsliek