Y’all know I’m not a huge baker… but things like this are right up my wheelhouse. They’re so easy to put together and the payoff is INSANE. Trust me, they’re 10/10 delicious (although putting anything on puff pastry is usually pretty dang good). Stone fruits are some of my favorite of all time, and right now the season is closing out so what better way to use some up than making these absolutely delicious tarts?!
This post is happily sponsored by Spero Foods! If you haven’t heard of them, their products are TRULY out of this world (and y’all know I wouldn’t rep a brand I didn’t fully back 100%). They make the most amazing vegan cream cheeses in such awesome flavors like Cinnamon, Strawberry, Goat, Smoked, Herb, Red Pepper, & the classic — Original. Unlike a lot of other cream cheeses on the market, they use super clean ingredients (ranging from 4-7 ingredients per flavor), are sunflower seed based which means they are nut free, and they contain probiotics! Plus they taste AMAZING and are so versatile. Like could you really get any better?!
If you’re looking to get some of your own Spero goodies, head to their site to shop / view their products, or you can find the store locator here to find it in a store near you! You can also find them on Instagram @sperofoods. I can’t wait for y’all to try these amazing products, and can’t wait to share even more recipes using them with you!
These tarts are truly so easy to make, and you can easily switch up the flavor profile if you want! They’re great with apricot jam and fresh peaches too (trust me, I tested it)… but I just can’t resist a good plum!
Also for anyone who’s going to ask- most frozen puff pastry is accidentally vegan! Just go ahead and double check the ingredients before buying, but I’ve been able to find several brands at all different grocery stores that are vegan!
Anyways, here is what you’ll need to make these amazing tarts!
- 1 package puff pastry
- 2-4 black plums depending on size
- Brown sugar & cane sugar as needed
- 1/2 cup black current preserves
- 1 package Spero Cinnamon Cream Cheese
- 1/2-1 cup vanilla almond milk
- 1 tsp ground cinnamon
- 1/4-1/2 cup powdered sugar
- 1/2 cup melted vegan butter
And here’s how to make these succulent little morsels!
- Preheat your oven to the temperature listed on your puff pastry box.
- Thaw and roll out your puff pastry, cutting it into equal sized rectangles (should be able to get about 9 per box).
- On your puff pastry, brush the edges of each rectangle with melted vegan butter, then sprinkle cane sugar over top.
- Evenly spread about a tablespoon (a little over) of black current preserves inside the sugar border you created, then sprinkle the top with about 2 tsp of brown sugar.
- Lay your plum slices on top of the preserves, about 4-5 per tart (depending how thin you’ve cut them!)
- Place in the oven on a parchment lined baking tray, and bake according to package instructions, but leave them in there for an extra couple minutes to really get nice and browned.
- For the icing, mix together your cinnamon cream cheese, almond milk, cinnamon, & powdered sugar until a thin pancake batter consistency forms and its nice and sweet! Transfer into a small piping bag, or plastic bag to make it easier to drizzle over top.
- Once the tarts are fully cooled, drizzle your cinnamon cream cheese icing over top & serve!
See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. Like. Super fucking instantly.
But that’s it! Super easy, super delicious, and definitely something amazing to make when that sweet tooth is hitting hard, or really any time, let’s be honest. Once again, I just want to give a big thanks to Spero Foods for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood, so I can see it… and also @sperofoods so they can see it too! Love y’all with my cold little heart.
Plum & Black Current Tarts with Cinnamon Cream Cheese Icing
These Plum & Black Current Tarts with Cinnamon Cream Cheese Icing are the perfect way to use up the last of the harvest from stone fruit season!
Ingredients
- 1 package puff pastry
- 2-4 black plums depending on size
- Brown sugar & cane sugar as needed
- 1/2 cup black current preserves
- 1 package Spero Cinnamon Cream Cheese
- 1/2-1 cup vanilla almond milk
- 1 tsp ground cinnamon
- 1/4-1/2 cup powdered sugar
- 1/2 cup melted vegan butter
Instructions
-
Preheat your oven to the temperature listed on your puff pastry box.
-
Thaw and roll out your puff pastry, cutting it into equal sized rectangles (should be able to get about 9 per box).
-
On your puff pastry, brush the edges of each rectangle with melted vegan butter, then sprinkle cane sugar over top.
-
Evenly spread about a tablespoon (a little over) of black current preserves inside the sugar border you created, then sprinkle the top with about 2 tsp of brown sugar.
-
Lay your plum slices on top of the preserves, about 4-5 per tart (depending how thin you’ve cut them!)
-
Place in the oven on a parchment lined baking tray, and bake according to package instructions, but leave them in there for an extra couple minutes to really get nice and browned.
-
For the icing, mix together your cinnamon cream cheese, almond milk, cinnamon, & powdered sugar until a thin pancake batter consistency forms and its nice and sweet! Transfer into a small piping bag, or plastic bag to make it easier to drizzle over top.
-
Once the tarts are fully cooled, drizzle your cinnamon cream cheese icing over top & serve!
