I get all excited by the colors. But if it weren’t for my lack of self-restraint, this pluot torte never would have happened. Picture me last weekend, with 20 pounds of loot already in tow, digging through a box of discounted pink pluots. One thing led to another, and I walked away with 5 pounds of plump pink and purple. This is the type of thing that Mama Lin would do. Speaking of the farmers’ market, I can’t believe that I made my last weekly grocery trip there on Saturday! I’m going to miss it SO much—the farmers . . . their food. I can’t tell you how lucky I am to be able to share the fruits of their labor on this tiny blog space of mine. Really, this torte is for them. So grab a bunch of pluots before the season’s completely over and make this little treat!
How to cut the pluot: This sounds like a simple task, but it took me several tries before figuring out the best way to dislodge the pit from the pluot without creating a mushy mess. First, to peel or not to peel: it’s up to you. The pluots are so much easier to slice through if you leave the peel in tact. Just know that you’ll get a bit of tart flavor from the peel. Next, to release the pit, slice the pluot in half (starting and ending at the stem) and twist both sides, like you would an avocado. This should help release the pit. If the pit is stuck, use a paring knife and carve along the bottom of the pit.Use a greased spatula: This batter is THICK and sticky. I used a greased rubber spatula to help spread the batter in the pan. This helped a lot.Dairy-free version: If you want to make a dairy-free version of this torte, make sure you are using gluten-free flour that is also dairy-free! A lot of mixes actually include milk powder in it to help the baked goods brown better. Bob’s Red Mill’s 1 to 1 Gluten-Free Baking Flour is dairy free.
- Vegan Peach Cherry & Blueberry Crumble2. Mini Berry & Nectarine Galettes
