Juicer than an apricot, firmer than a plum, Pluots have a passionate cult following. Count me in. But they tend to look a little dull on the outside, I would have passed these guys right by if it weren't for the sample trays that showcased their vibrant colors.
My husband and I probably get most of our weekly fruit allowance from the sample trays at the farmer's market on Sundays. I've perfected a method of spearing several bits of fruit with one stab of the toothpick. We take a stroll around the market, come back and hit the same stands from the opposite angle. We're pros.
I have to confess I'm not sure what variety I bought this week; it gets pretty confusing in a crowded farmer's market fruit stall in July. Any stone fruit you pick up will be great in this tart, taste a few and see what you like. As long as you buy ripe fruit your tart will be juicy.
Roll out the pastry sheet, just a smidge, on a floured surface till it measures about 12" long. I didn't increase the width. Transfer to a silpat or parchment paper lined baking sheet. Run a sharp knife around the edges, about 1/2 inch in, to form a frame. Don't cut all the way through the pastry. Prick the insides of the frame all over with a fork. Put the crust in the refrigerator. Slice the fruit into thin wedges (don't peel), you should have between 2 and 3 cups. Toss with the sugar and set aside. Stir a few times while you are preparing the rest of the tart to get the juices flowing. Mix all the above ingredients in a small bowl. Spread the almond mixture over the pastry crust, it doesn't have to be perfect. Top with the sliced plums and bake for about 20-25 minutes until the crust is golden and the fruit is bubbling.