With just a few ripe plums, Mike made this Plum Tart with Cream Cheese Filling in no time. The crust is an example of "make it now, use it later" - a Martha Stewart pecan/nut crust recipe made a month ago and frozen. After a quick rollout and fitting into a tart pan, it is spread with a cream cheese-based filling. The plum topping is made with both red and black plums, sliced and cooked with cinnamon, butter and sugar until tender. Bring to room temperature, arrange the fruit and voila - a quick, delicious and elegant dessert!
Tuesday, September 16, 2008
Red & Black Plum Tart
With just a few ripe plums, Mike made this Plum Tart with Cream Cheese Filling in no time. The crust is an example of "make it now, use it later" - a Martha Stewart pecan/nut crust recipe made a month ago and frozen. After a quick rollout and fitting into a tart pan, it is spread with a cream cheese-based filling. The plum topping is made with both red and black plums, sliced and cooked with cinnamon, butter and sugar until tender. Bring to room temperature, arrange the fruit and voila - a quick, delicious and elegant dessert!
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3 comments:
I am going to have to start making pie and tart dough ahead of time and freezing. Sometimes it just seems too much work to do it all in one evening, especially on a work night. Your tart turned out beautifully, Mike!
looks great Mike!
Gorgeous! Your work is an inspiration, Mike!
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