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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!

Author PLVNT


  • 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


  1. Preheat your oven to the temperature listed on your puff pastry box.
  2. Thaw and roll out your puff pastry, cutting it into equal sized rectangles (should be able to get about 9 per box).
  3. On your puff pastry, brush the edges of each rectangle with melted vegan butter, then sprinkle cane sugar over top.
  4. 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.
  5. Lay your plum slices on top of the preserves, about 4-5 per tart (depending how thin you’ve cut them!)
  6. 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.
  7. 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.
  8. Once the tarts are fully cooled, drizzle your cinnamon cream cheese icing over top & serve!