In keeping with my previous post's theme of produce I discovered in California, apriums (approx. 75% apricot, 25% plum) and pluots (approx. 75% plum, 25% apricots) still wow me when I visit the farmers' market. As if regular old plums and apricots weren't tasty enough. The stand where I bought my apriums was giving away whole fruits as samples--the farmer was beaming with pride over his crop.
Click here for the recipe--perfect for homemade crust-a-phobes like myself. I subbed apriums for the apricots, pistachios for the almonds, skipped cutting the crust in a circle, and when it came out of the oven, I brushed the tart with last summer's homemade plum jam. Hat tip to Tokyo Astro Girl for pointing me in the direction of this dessert.
