Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.
|1 1⁄2 c||flour|
|3⁄4 c||butter (cold, cut into chunks)|
|5 T||ice water (plus more if needed)|
|1⁄8 t||cardamom (ground)|
|1⁄8 t||allspice (ground)|
|1 1⁄2 lb||pluots (firm-ripe, pitted and sliced into 1/2-inch wedges)|
Combine the flour and salt in a medium mixing bowl. Cut in the butter using a pasrty cutter or two forks until the pieces are the size of peas. Sprinkle 1 tablespoon of ice water over the mixture and gently combine. Repeat, adding 4-6 tablespoons more, 1 tablespoon at a time, until the doughis moist and a small ball of it holds together. Turn onto a clean countertop, gather into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
Preheat oven to 400˚F. Unwrap the dough and place on a lightly floured countertop and roll into a 13-inch circle. Lightly coat the rolling pin with flour if you find that it's sticking. Transfer the dough onto a baking sheet, and pop in the fridge for about 15 minutes.
Place the sugar, cornstarch, cinnamon, cardamom, and allspice in a mixing bowl, and stir to combine. Add the pluots, and toss well. If the pluots are on the tart side, sprinkle an additional tablespoon or two of sugar into the mixture. Arrange the fruit mixture in the center of the crust, leaving a border of about 1 1/2-inches al the way around. Loosely fold the crust over the edge of the fruit, and don't worry if it looks messy. Brush the crust with water.
Bake for 40-45 minutes, until the fruit is bubbly and the crust is browned. Allow to cool on a wire rack for at least 1 hour before serving.