Cream Cheese Plum Tart (The Kitchen Paper)

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!

Cream Cheese Plum Tart
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Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Recipe: Mary Serves: 4-6
Ingredients

1 roll of frozen puff pastry, thawed (so it’s workable but cold)
8 oz. cream cheese
1 tsp vanilla extract
¼ cup sugar
1½ 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!

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