This summer dessert makes an elegant presentation to guests.
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2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 (17.33-ounce) package (2 sheets) frozen puff pastry sheets, thawed
2 tablespoons Land O Lakes® Butter, melted
1/4 cup sugar
1/4 cup Land O Lakes® Butter
6 medium (4 cups) red plums, sliced, pitted
1/2 cup powdered sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla
Heat oven to 350°F.
Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside.
Cut each sheet of puff pastry into 4 (5-inch) squares on lightly floured surface. 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.
Brush with 2 tablespoons melted butter; sprinkle with sugar mixture. Prick all over center of each square with fork. Place onto 2 ungreased baking sheets. Bake 25-30 minutes or until golden brown. Cool completely.
Meanwhile, place all plum filling ingredients in 10-inch skillet. Cook over medium heat, stirring occasionally, 5-8 minutes or until plums are tender and juice is slightly thickened. Cool to room temperature.
Combine all cream filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth.
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.
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