Pluot Pinwheel Tart

Remember those pluots I bragged about last week?! Well here's a great creation compliments of Bon Appetit magazine.... a pluot pinwheel tart! I made it today for our small group bbq and it wasn't as hard as I thought it would be. It looks yummy, hope it tastes good too! Click on the title to see the how to pictures... then see below for the recipe! 

Plout Pinwheel Tart

Crust: 1 1/4c cups all purpose flour, 1/4c whole wheat flour, 2 1/2 t of sugar, 1/8t salt (whisk these together in a large bowl), then add 1/2c unsalted chilled butter, cut into 1/2 in.pieces, (using fingertips, rub in butter until coarse meal forms) and add 1/4c (plus 3-5T) cold water. Gather into a ball, flatten into disk and wrap in plastic. Chill 1 hour or up to 24 hours.

Meringue: 1 large egg white at room temperature, (beat with electric mixer until foamy); With machine running, add 1/4c sugar and beat until firm peaks form. Fold in 1/4c almond flour or almond meal.

Assemble: Roll the crust out to at least 12'' on floured parchment paper, use a pot lid as a guide and trim dough to 12 in. round. Slide crust onto rimless baking sheet and chill dough for 20 minutes. Spread meringue over the crust evenly. Then slice your pluots (1 3/4 pounds) and layer them from the outside in. Melt 1T butter and brush it over the top and sprinkle with 2 T sugar. Bake at 450 for 15 minutes and then at 400 for 20 more minutes.