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Nutrition Facts
Serving Size 153 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 70 mg 3%
Total Carbohydrate 32 g 11%
Dietary Fiber 4 g 16%
Sugars 23 g
Protein 4 g
Vitamin A 2% Iron 4%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pluot And Almond Tart
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

20 Puff Pastry Dough Sheets, thawed
2 Tbsp 2% milk
1 Tbsp unsalted butter, melted
1/2 cup(s) natural sliced almonds
1 lemon, zested
1/3 cup(s) light brown sugar
1 1/2 Lb plumcot, sliced
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Roll the puff pastry sheets into a 12 x 14-inch rectangle on a flat surface.
Cut off 2 inches to form a square.
Cut the 2-inch strip into 1/2-inch pieces.
Brush the edges of the square with milk.
Arrange the pastry piece along the edges.
Place on a baking sheet and brush with butter.
Sprinkle with almonds.
Combine the lemon zest and brown sugar in a bowl and mix well.
Arrange the pluot slices over pastry.
Spoon the brown sugar mixture over the pluots.
Bake at 350°F for 20 to 25 minutes.



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