About Apricot & Plum Hybrids
We all know what plums and apricots are. But how many of you have heard of a pluot? Plumcots are new to me. Apparently there are also apriplums, apriums, angelcots and even something called very cherry plums. Who knew?
All of the above are hybrid fruits involving either plums or apricots with subtle differences in appearance, color and flavor profile. Pluots were familiar to me - plums + apricots, simple. But plumcots and apriums are also a blend of the two fruits. So what gives?
Proportions define the hybrid
The difference lies in percentage of each within the hybrid proportions. Plumcots are apriplums are old school, first gen of plum and apricot hybrids, made as a 50/50 split. Plumcots, which I used in this Apricot & Plumcot Goat Cheese Tart recipe, can be plummy in appearance but don't tend to have as deep of plum sweetness as pluots. Pluots take it a step further and lean in towards the plum side of things with 75% plum dominance. Apriums and apriplums are heavier on the apricot spectrum with that golden hue and soft baby fuzz exterior.
To top it all off, each hybrid has multiple varietals so things can get really confusing. Just know that whatever hybrid or variety of apricots or plums you decide to use in this Apricot Plumcot Goat Cheese Tart recipe, it will be gorgeous and delightful no matter what. If you want to nerd out over the science of it all, this popsugar article is helpful. Wikipedia knows a thing or two about the history and distinctions as well.
Simple overview of the recipe
This recipe allows the summery stone fruit to shine like a ray of sunshine atop the super simple tart base. The basic, press-in brown sugar crust comes together in minutes and looks flawless when made in a 9" removable bottom tart pan. The smooth and airy filling is a simple blend of whipped goat cheese, Greek yogurt, orange zest and honey that sets up like a creamy dream in the fridge. Once the filling is set in, I top the tart with juicy stone fruit and a few sprigs of garden fresh thyme for earthy depth. Then I drizzled it with sweet, sticky honey just before serving.
It's not too sweet
Thanks to the whipped goat cheese, this Apricot Plumcot Goat Cheese Tart isn't overtly sweet and the herby thyme it blurs the lines between sweet and savory. The crumbly shortbread crust tastes like a familiarly sweet cookie and balances the filling and fruit both figuratively and literally.
I first made this Apricot Plumcot Goat Cheese Tart for a photoshoot. It was a showstopper. Finally, once that martini shot was snapped, the crew sliced and devoured it within minutes.
This recipe plum delicious, no matter how you slice it. Or top it.