Cream cheese plum tart

Use up fresh fall plums with this simple to make and delicious fruit tart.

  • close
    A puff pastry makes the base for this easy plum tart.
    The Kitchen Paper
    View Caption
  • About video ads
    View Caption

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!

Recommended: 17 fresh fruit desserts

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!

Related post on The Kitchen Paper: Raw Kiwi-Banana Tarts {Sugar Free!}

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.