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Individual Plum Tarts
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Tart Shells

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

Plum Filling

1/4 cup sugar

1/4 cup Land O Lakes® Butter

6 medium (4 cups) red plums, sliced, pitted

1/2 teaspoon ground cinnamon

Cream Filling

1/2 cup powdered sugar

1 (8-ounce) package cream cheese, softened

2 tablespoons milk

1 teaspoon vanilla

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. STEP 6

    Combine all cream filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth.

  7. 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.

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