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!
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Cream Cheese Plum Tart
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4-6 1x
Ingredients
- 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
Instructions
- 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!
Katrina says
So easy and totally gorgeous! Definitely trying this!
Sylvia Middleton says
Your recipe for fresh fruit tarts using cream cheese sounds anazing. I’m just getting ready to make your plum with cream cheese tart. It sounds delicious!
Then I also have beautiful ripe peaches that I’ll make into a peach and marzipan with sliced almonds tart.
Thank you for such a beautiful recipe for all of us to admire and make oursrlves.
We live in S. Oregon and have tons of beautiful fresh produce right now. So grateful for all the bounty we have here in Oregon.?
★★★★★
Mary says
Thanks, Sylvia!! This time of year is so wonderful in Oregon — so much fresh produce!! xoxo
BJ King says
Want to make only have dried ( still moisture content not dehydrated) with seed available, can I remove seeds, cut in half and use? Or, heat in liquid to make even softer then use them? HELP! Today is Dec 8, 2019… Again, HELP!
Mary says
Are you saying you only have dried plums? This will be a *very* different result … I do not recommend it.
Martha Niehoff says
This was a great recipe. So easy to make!
★★★★★
Claudiu says
I did not try your recipe, but every time I try something like this, the fruit leaves so much juice that it leaks all over the tart and around it, burns and it never looks neat like in your pictures. What’s the secret? What am I doing wrong?
Marilyn says
Mspirito123@gmail.com Love this made it so delish I would like to know if you have a recipe with no cream cheese My daughter con t eat it. Thank you
barb. says
So good and so easy–who knew! Im new to plums with a newly fruiting damson tree but am really liking them. Added the smallest dash of spices to cream cheese – pumpkin spice, nutmeg, so as not to overwhelm fruit. Thank you so much!
★★★★★