1 1/2 pounds pluots, sliced into eighths*
1/2 cup sugar (or less, depending on sweetness of pluots)
1/3 cup apricot or plum preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice, optional
1 homemade pie crust or 1/2 package (15-oz.) refrigerated pie crust
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar
Yogurt or Creme Fraiche
Line baking sheet with parchment paper; spray parchment paper with cooking spray.
Preheat oven to 350°. Combine pluots, preserves, vanilla extract, and allspice (if using) in a large bowl. Let stand 30 minutes, stirring occasionally.
Combine pluots, preserves, vanilla extract, and allspice (if using) in a large bowl. Let stand 30 minutes, stirring occasionally.
Place piecrust on prepared baking sheet. Roll into a 12-inch circle.
Drain pluot mixture, reserving liquid. Toss plums in flour.
Mound pluot mixture in center of piecrust, leaving a 3-inch border. Fold over pie crust border up and over pluots, pleating crust as you go, leaving an opening about 5 inches wide in center.
Stir together egg and 1 tablespoon water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoon sugar.
Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Transfer tart on parchment paper to a wire rack; cool 20 minutes.
Bring reserved fruit mixture liquid to a boil in a small saucepan over medium heat and cook 1 to 2 minutes to reduce until slightly thickened. Let cool slightly. Brush or drizzle 1 – 2 tablespoons of hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining fruit syrup, and if desired, a dollop of yogurt or creme fraiche.
Other fruits can be substituted for pluots – apricots, plums, peaches, nectarines.