Reedley

• Now in its third generation of farming in the San Joaquin Valley, the Jackson family grows thousands of acres of premium fruit
• Family Tree Farms has built a new standard of quality by providing sweeter, riper and fresher fruit
• To maintain their reputation for flavor, the family works with top breeders from around the world and plants only varieties that possess superior flavor characteristics

Fresh Test

Select plumcots just as you would a plum. Look for fragrant-smelling fruit that's rich in color, firm but gives to the touch, and is free from blemishes.

Fun Fact

The plumcot is a hybrid fruit. A plumcot is part plum and part apricot. There are many different types of plumcot. Some of them are about half plum and half apricot, while others are mostly plum.

Why it Pairs Perfectly

J Vineyards Pinot Gris flavors of light citrus, tropical fruit and mineral notes are complemented by the delicate sweetness of the fruit, creating a crisp and refreshing pairing.

Apricot Plumcot Goat Cheese Tart

Ingredients

Brown Sugar Shortbread Tart Shell

• 1/2 cup unsalted butter - at room temperature
• 1/2 cup brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon fine sea salt

Whipped Goat Cheese Filling

• 1 cup goat cheese - at room temperature
• 2/3 cup Greek yogurt - at room temperature
• 1/3 cup honey + a couple of tablespoons to drizzle
• 1 teaspoon pure vanilla extract
• 1/2 orange - zested
• 6 sprigs fresh thyme
• 4 plumcots - sliced
• 6 apricots - sliced

Instructions

Brown Sugar Shortbread Tart Shell

• Preheat the oven to 350°F.
• Whisk together the salt and flour in a medium sized bowl and set aside.
• In a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the vanilla and mix until fully incorporated.
• Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly so it is easier to distribute in the pan.
• Evenly spread the dough in the bottom of the pan then lightly press the dough into place so it covers the bottom and slightly up the sides of the pan. Gently prick the dough with a fork.
• Bake for about 25 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. Allow the tart shell to cool in the pan on a wire rack.

Whipped Goat Cheese Filling

• In the bowl of a stand mixer with the whisk attached, whip the goat cheese for a few minutes until its light and fluffy.
• Add the Greek yogurt, honey, vanilla and orange zest. Whip together until smooth.
• Pour the filling into the cooled tart shell and smooth the top with a spatula. Chill in the fridge for at least a couple of hours to allow the filling to set.
• Once the filling is set and doesn't jiggle anymore, top with sliced plumcots and apricots in any pattern your heart desires. Keep in refrigerator until ready to serve then top with a drizzle of honey and freshly snipped thyme.