Raw Food Recipe Pluot Tart
Ok…what the heck is a Pluot? Apparently it is a cross between a plum and an apricot! I picked up some of these tasty little gems at the store. They have a sweet, plum-like flesh with a tart skin. They are very juicy! Pluots are low in calories (one typically has only 30), high in vitamin C, A and beta carotene. Beautiful to look at, I decided to whip up a little tart.
Since plums are great friends with almonds, and the traditional pumpkin pie-type spices, I threw together a quick almond crust and spiked the filling with cinnamon, ginger and cloves! A little bite of heaven awaits you with this tart. Once again…a raw food recipe that requires no dehydrator.
Pluot Tart
Tart
- 1 1/2 cup almonds
- 2 tablespoons coconut oil
- 1 cup cashews soaked and drained
- 1 cup filtered water
- 3/4 cup coconut oil, melted
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/3 cup agave
- 2 pluots, sliced (can substitute plums)
Crust
- 1 1/2 cups almonds, soaked and dried
- 2 tablespoons coconut oil, melted
- Place almonds in food processor and process until fine.
- Add coconut oil and pulse until well combined.
- Press into 4-4″ tart pans with removable bottoms, or 1-8″ tart shell.
- Refrigerate.
Filling
- 1 cup cashews, soaked and drained
- 1 cup water
- 3/4 cup coconut oil
- 2 teaspoons
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/3 cup agave
- Place cashews and water in high-speed blender and process until very smooth.
- Add 3/4 cup coconut oil, cinnamon, ginger, cloves and agave. Blend.
- Pour filling mixture into refrigerated tart shells.
Assembly
- 2 pluots, sliced
- Arrange pluots on top of filled tart shells,
- Refrigerate until firm
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Scott Morrow wrote on September 19, 2010
Northern California pluots are so sweet and so juicy, I eat them like candy. Your dessert looks yummy and a gourmet way to eat these succulent fruits! Thanks for the inspiration.
Erika @ Health and Happiness in LA wrote on September 15, 2010
I love pluots! But I am distracted by how perfect those pluot slices are arranged 🙂
Lexica wrote on September 14, 2010
Mmm, pluots! This is going right onto my “recipes to try” list.
A little more information about pluots, which I found at Chowhound: Pluots are a created fruit, but “we’re not talking GMO here, it’s simple cross-pollenization. It’s the same thing that bees do in nature but done by hand in a controlled way. A tree that is pure 50/50 cross of plum and apricot is a plumcot. When a plumcot is crossed with plum pollen, the result is a pluot. When a plumcot is crossed with apricot pollen, the result is an aprium. There are far more varieties of pluots than apriums. Different varieties have different skin colors, flesh colors and flavors. Each variety lasts for just a couple of weeks before a new variety is harvested.” (Now I’m curious about how they do the pollenization – how do they control which pollen reaches the blossoms?)
Eli wrote on September 14, 2010
I’m guessing that for the filling you meant to include the coconut oil and the cinnamon?
Looks fabulous!
Brooke wrote on September 14, 2010
Just looking at the spice ingredients gets me excited about fall. I cannot wait to make this!!!
griffen wrote on September 13, 2010
how beautiful is this creation!
Jennifer and Jaclyn wrote on September 13, 2010
This is so pretty! We like how it doesn’t require a dehydrator. We might do our own rendition on this recipe…maybe peach, or apricot? We’ll let you know! 🙂
Allie wrote on September 13, 2010
That looks absolutely delicious! And not too complicated. I like it like that