Plum and Cream Cheese Tart

Plum and Cream Cheese Tart
Plum and Cream Cheese Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1 1/4

    cups flour

  • 1

    stick cold unsalted butter, cut in small pieces

  • 1/3

    cup sugar

  • 2

    tsp. vanilla extract

  • 1

    Tbs. ice water

  • Plums:

  • 1 1/2 to 2

    lbs. ripe plums, washed, pitted and cut into 1/3 inch slices

  • 3

    Tbs. sugar

  • 2

    Tbs, brown sugar

  • 1

    tsp. cinnamon

  • 2

    Tbs. Cassis

  • Cream Cheese Filling:

  • 8

    oz. cream cheese at room temperature

  • 1/2

    cup sugar

  • 1

    large egg

  • 2

    tsp. vanilla extract

Directions

Prepare the crust: Place the flour, butter and sugar in a food processor fitted with the steel blade. Process until the mixture resembles coarse crumbs. Add the vanilla and ice water and process just until the mixture begins to hold together and form a ball. Gather the dough together and use your fingertips to press it as evenly as possible over the bottom and up the sides of a 9 or 10 inch tart pan with a removable bottom. Chill the tart chill in the refrigerator while preparing the plums and filling. Preheat the oven to 350. Prepare the plums by tossing the slices with the granulated sugar, brown sugar, cinnamon and Cassis in a mixing bowl. Let marinate for 15 - 20 minutes. To prepare the cream cheese filling: Cut the cream cheese into small pieces and place it in a food processor fitted with the steel blade. Add sugar and process until creamy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and process until thoroughly combined and smooth. Spread the filing evenly over the bottom of the chilled tart shell. Arrange the plums in concentric circles over the top. Pour any fruit juices remaining from the plums over the top of the tart. Place the tart on a lined baking sheet to catch any juices and bake until the filing is set and the tart is lightly browned, 50 minutes to 1 hour. Let cool completely on a wire rack before cutting into wedges and serving.

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