Individual Plum Tarts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 53 min.
Ready in
Ingredients
for
8
- For Pastry
- 2 Tbsps sugar
- ½ tsp ground cinnamon
- 2 sheets frozen Puff pastry thawed (475 g | 17 oz package)
- flour (for work surface)
- 2 Tbsps butter (melted)
- For Plum Filling
- ¼ cup sugar
- ¼ cup butter
- 6 medium, red Plum (sliced and pitted)
- ½ tsp ground cinnamon
- For Cream Filling
- ½ cup powdered sugar
- 1 cup cream cheese (softened)
- 2 Tbsps milk
- 1 tsp pure vanilla extract
Preparation steps
1.
Preheat oven to 350°F / 180ºC.
2.
Combine sugar and cinnamon in small bowl; set aside.
3.
On a lightly floured work surface, cut each sheet of puff pastry into 4 (5-inch) squares. Fold each square in half diagonally forming a triangle. Starting at folded side cut 1/2-inch border strip on both sides of triangle leaving 3/4-inch uncut at point so strips remain attached. Unfold triangle. Lift both cut border strips and pull one under the other, pulling to match corners on base.
4.
Brush melted butter; sprinkle with cinnamon sugar mixture. Prick all over center of each square with fork. Place onto 2 ungreased baking sheets. Bake for 25 to 30 minutes or until golden brown. Cool completely.
5.
For Plum Filling:
6.
Meanwhile, place all plum filling ingredients in 10-inch skillet. Cook over medium heat, stirring occasionally, until plums are tender and juice is slightly thickened, about 5 to 8 minutes. Cool to room temperature for about 30 to 45 minutes.
7.
For Cream Filling:
8.
Combine all cream filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth and creamy.
9.
To serve: Place each baked tart shell onto individual dessert plate. Spread bottom of each tart shell with about 2 tablespoons cream filling. Divide plums among tarts; drizzle with plum filling liquid.
