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 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 damn 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 5-ingredient tart! I had some frozen puff pastry from Grand Central Bakery on hand, which was PLENTIFUL. I actually made about 5 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?
Have a wonderful rest of your week, and weekend! I’m sure I’ll be PLENTY active on instagram and snapchat (@thekitchenpaper) this weekend, so follow along if you want to see all that is FEAST!Print
Cream Cheese Plum Tart
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4-6
- 1 roll of frozen puff pastry, thawed (so it’s workable but cold)
- 8 oz. cream cheese
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1 1/2 cups sliced plums
- Preheat the oven to 425F.
- 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.
- 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.
- Bake for 20-25 minutes, or until the puff pastry is golden brown.
- Remove, let cool at least slightly, dust with powdered sugar (optional), and enjoy!