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The Kitchen Paper

14 September, 2016 By Mary | 7 Comments

Cream Cheese Plum Tart

Cream Cheese Plum Tart | thekitchenpaper.com
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.
Cream Cheese Plum Tart | thekitchenpaper.com

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.
Cream Cheese Plum Tart | thekitchenpaper.com

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!

Cream Cheese Plum Tart | thekitchenpaper.com

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 | thekitchenpaper.com

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

★★★★★ 5 from 2 reviews
  • Author: Mary
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4-6 1x
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Ingredients

Scale
  • 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

  1. Preheat the oven to 425F.
  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.
  4. Line the sliced plums over the cream cheese mixture, as close together as you can.
  5. Bake for 20-25 minutes, or until the puff pastry is golden brown.
  6. Remove, let cool at least slightly, dust with powdered sugar (optional), and enjoy!

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Filed Under: Desserts Tagged With: cheese tart, cream cheese, dessert, fruit, plum, puff pastry, tart

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Reader Interactions

Comments

  1. Katrina says

    14 September, 2016 at 9:31 am

    So easy and totally gorgeous! Definitely trying this!

    Reply
  2. Sylvia Middleton says

    31 July, 2018 at 4:07 pm

    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.💖

    ★★★★★

    Reply
    • Mary says

      5 August, 2018 at 2:49 pm

      Thanks, Sylvia!! This time of year is so wonderful in Oregon — so much fresh produce!! xoxo

      Reply
  3. BJ King says

    8 December, 2019 at 11:20 am

    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!

    Reply
    • Mary says

      9 December, 2019 at 4:49 pm

      Are you saying you only have dried plums? This will be a *very* different result … I do not recommend it.

      Reply
  4. Martha Niehoff says

    5 September, 2020 at 12:47 pm

    This was a great recipe. So easy to make!

    ★★★★★

    Reply
  5. Claudiu says

    20 September, 2020 at 8:21 pm

    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?

    Reply

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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