Pluot Pinwheel Tart

This recipe is simple, yet delicious. This is a recipe from the July 2009 Bon Appetit Magazine. It is made with pluots, which are a cross between and apricot and a plum. The combination is fantastic together.

The high point in this recipe is the crust. The crust cannot be missed, so don't exchange the crust for some other crust you think would work better. Between the crust and the fruit is a meringue layer, which crisps up during baking. It was excellent warm (no one could wait for it to cool, it looked too good) and cool. Pluots were a pleasant surprise, and I am excited to try other recipes featuring this wonderful fruit.