This summer dessert makes an elegant presentation to guests.
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Tart Shells
2 tablespoons sugar
12 teaspoon ground cinnamon
1 (17.33-ounce) package (2 sheets) frozen puff pastry sheets, thawed
2 tablespoons Land O Lakes® Butter, melted
Plum Filling
14 cup sugar
14 cup Land O Lakes® Butter
6 medium (4 cups) red plums, sliced, pitted
12 teaspoon ground cinnamon
Cream Filling
12 cup powdered sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla
STEP 1
Heat oven to 350°F.
STEP 2
Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
Combine all cream filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth.
STEP 7
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.
