Pluot Tart
This tart has a free-form crust, so it is often referred to as a “rustic” tart. You can use many different fillings for the tart.

Tart Dough
1 ½ cups flour
2 tablespoons sugar
1/3 cup walnut or canola oil
½ teaspoon salt
6 tablespoons ice water

• Combine the flour, sugar and salt.  Slowly stir in the oil until the mixture is crumbly.
• Stir in the ice water until the mixture holds together. Press into a disc between two sheets of plastic and then roll out into a circle about 14” in diameter. Refrigerate for about 1 hour.
• In a food processor, combine:
  ¼ cup of flour, ½ cup sugar
  3 tablespoons of oat bran
  ¼ cup of chopped walnuts, toasted
• Spread this mixture over the dough, leaving 1 ½“ border.
• Pit and quarter 2 pounds of pluots.
• Arrange them on the dough. They can be arranged casually or carefully in concentric circles.
• Sprinkle ¼ cup sugar over the top.
• Fold over the edges of the crust.
• Brush the edges with milk or water.
• Bake at 375 degrees for 45 min.

CITATION (Cit.)
Peaches and nectarines dwarfed to 8-14 ft.; apricots and plums dwarfed to 12-18 ft. Very tolerant of wet soil; not drought tolerant (induces early dormancy in dry soil) so needs very regular water in hot climates. A top dressing of mulch can help maintain soil moisture. Resists root knot nematodes. Induces heavy bearing at a young age. Very winter hardy. Strong and well anchored. Pat. No. 5112 (Zaiger).

MARIANNA 26-24 (Mari.)
Standard rootstock for apricots, plums, prunes, most almonds. Mature trees comparatively small, 15-20 ft. if unpruned; can be kept smaller with summer pruning. Shallow root system, much more tolerant of wet soils than Lovell or Nemaguard; is not tolerant of hot soils. Has tendency to sucker. Resistant to oak root fungus, root knot nematodes, root rot.