I had never heard of pluots before, but when I saw the bright red color (not to mention their low price) I grabbed a few along with a pint of blueberries to make a galette for some Fourth of July festivities. Yes, I know, we’re halfway through July and the Fourth has long since come and gone. I’m embarrassing late telling you about this tasty tart. I’ll spare you the excuses and divert your attention back to the matter at hand: pluots.
Pluots are part apricot and part plum, but a little closer to the plum side. To be honest, I was a little nervous when I cut the first one open and ate a slice. It was incredibly juicy and a beautiful deep red color, but its pizzazz kind of ended there. It didn’t actually taste like a whole lot.
A little over a year ago, Joseph and I began a new tradition that my sister and brother-in-law started years ago: Apple Day. You can get the full description of Apple Day straight from my sister in this post from last year (please pardon the photos, we were still working things out), but basically it’s a day to celebrate fall and one its finest fruits. To really do Apple Day right, you’re supposed to have apples in every meal of the day, but last year Joseph and I only managed to get apples into dinner with maple-mustard pork tenderloin and caramelized apples served with some delicious hard cider.
This year we did things right. I mean, my sister and brother-in-law drove up to Boston all the way from Philly just for Apple Day! We started the day with hot mulled cider and cider donuts out at Honey Pot Hill Orchard, then for lunch we made panini with apple smoked cheddar and apples. For dinner we celebrated with a Belgian apple lambic as an aperitif and then Joseph made amazing (and enormous!) smothered pork chops with apples and cider from America’s Test Kitchen, which we served up with Farnum Hill Cider. And then there was The Dessert.
I have to admit, I was uninitiated to tarte tatins, but after seeing photos online, I was determined to make one. What’s truly spectacular about tarte tatin is that melted butter and sugar meld together into caramel on the bottom of a skillet as you cook the fruit in it. David Lebovitz’s book Ready for Dessert has a recipe for an apple and quince tarte tatin that instantly drew my attention. I had never cooked with quince before and didn’t really know much about it. I had seen it in recipes in colonial American cookbooks, and had come to the delusional conclusion that no one really cooks with it anymore.