Heat oven to 425°. Rinse the pluots and pat dry. Do not peel, but cut the fruits into ½” thick wedges. In a large bowl, combine pluot wedges with cornstarch, lavender, honey, and lemon juice.
Make sure dough is at room temperature. On a lightly floured surface, roll the dough into a 12″ circle. Transfer to a baking sheet lined with parchment paper.
Scatter shortbread cookie crumbs on the center of the dough, then arrange pluots on top of it. Fold the outer edges of crust over the pluots, letting it fall into pleats, leaving the center of the tart exposed.
Brush the dough with the beaten egg, then sprinkle with sugar. Bake for 15 minutes. Reduce oven to 350° and bake until the crust is golden brown, about 10-15 minutes. Let cool for at least
20 minutes before slicing and serving.
- 1 pie crust dough, ready-made
- 2 lbs. fresh pluot or plums
- 1 t. cornstarch
- 1 t. dried lavender
- 2 T honey
- 1 t. lemon juice
- 1/3 C shortbread cookie crumbs
- 1 egg, lightly beaten
- 1 T turbinado or granulated sugar