Cream cheese plum tart
Summer lives on! Kind of. It’s downright chilly here in the mornings – making for a less-sweaty entrance to work, but it still heats up to 80 degrees F. and is gorgeous in the evenings. Portland fall = everything. A few trees are changing, but nothing major yet.
These plums came from my mama’s plum trees, which were plentiful this year (yay!). I could eat plums until I explode – it really is difficult to stop because they are so good. I love them! But we picked so many that I couldn’t just eat them in one sitting, so: plum tart.
This recipe was thrown together based on one criteria, which is a frequent one around here: what’s in the fridge? What can I use up? Frozen puff pastry, cream cheese, and the plums. Add some sugar and vanilla, and this is literally a five-ingredient tart! I had some frozen puff pastry from Grand Central Bakery on hand, which was plentiful. I actually made about five of these, since the roll just kept on going!
Are you guys still harvesting summer produce!? Anything good coming from your gardens right now? I love this time of year, where it seems like everything is ripe and ready for picking!! Let’s enjoy it while it lasts, eh?
Cream cheese plum tart
Serves 4 to 6
1 roll of frozen puff pastry, thawed (so it's workable but cold)
8 oz. cream cheese
1 teaspoon vanilla extract
1/4 cup sugar
1-1/2 cups sliced plums
1. Preheat the oven to 425 degrees F.
2. Gently roll the puff pastry out so it's uniform and smooth. Use a butter knife to trace an edge around the perimeter, about 1" away from the edge. Use a fork to dock the center of that perimeter.
3. Whisk together the cream cheese, vanilla, and sugar. Spread in a thin layer over the interior of your pastry dough.
Line the sliced plums over the cream cheese mixture, as close together as you can.
4. Bake for 20-25 minutes, or until the puff pastry is golden brown.
5. Remove, let cool at least slightly, dust with powdered sugar (optional), and enjoy!
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