Pluots are in season where I live! I am not a huge fan of plums or apricots but the marriage of the two in the form of pluots are one of my favorite fruits, particularly the flavor king variety. (*´∀`*) We normally just enjoy them fresh since the season is pretty short, but as I literally bought about 10 pounds of the fruit at the farmer's market last week, I had a few to spare to try and experiment with baking wise. That, and I finally got a proper tart pan. Since I decided to make the tart at the last minute (and wasn't sure if it would turn out well), I didn't take pictures of all the steps and the lighting was just from my kitchen so they aren't the greatest. But trust me, the tart is amazing! It's the first time I've been absolutely happy with the results taste wise (I would be happier if I had taken more care with making the tart edges prettier, but eh...oh well). The crust was buttery and flakey, the pluots with the berry jelly glaze had a nice balance of sweetness with just a touch of tartness, both of which went lovely with the whipped cream and nutty almond frangipane.
I hope to try with other fruits in the future once pluot season is over - perhaps nectarines, apples, or pears with an apricot jam glaze?) and of course you could always use plums like the original recipe.