I know it’s a holiday weekend, but you need dessert don’t you? Frozen puff pastry can be your best friend in a pinch and create some of the most satisfying desserts out there. Freshly sliced plums that are sprinkled with sugar and dotted with butter, and layered on top of a piece of defrosted puff pastry is all that it takes to make this fantastic dessert. I decided to top it with freshly whipped ricotta because the contrasting creaminess offsets the sweet, yet slightly tart plums after baking.
What better on a Saturday, than to toss this tart in the oven before your friends arrive and have dessert already done? It never gets any easier than this, and if you don’t have plums on hand, you can substitute peaches, apricots or nectarines, and still have one joyously tasty treat. I think it would be great for breakfast too, especially if you have a few guests waiting for that special something with their morning coffee. Don’t you?
1 piece puff pastry, defrosted, but still cold
4 fresh plums, sliced 1/4 inch thick
1/3 cup sugar, divided
2 tablespoons butter, cold diced
1/2 cup whole milk ricotta
- Preheat oven to 425 degrees. Remove puff pastry from packaging and lay out on parchment lined sheet pan. Score 1/2 inch edges with knife around perimeter.
- Sprinkle 3 tablespoons sugar inside of scored area. Top with sliced plums, arranging them flat. Sprinkle with remaining sugar, except 2 teaspoons. Dot plums with butter. Place tart in freezer for 8 minutes to set up.
- Bake for 18-20 minutes, until edges have risen and they’re deep golden brown. The plums may have slid a bit, but no worries.
- Let tart cool on parchment for 30 minutes. Whip ricotta on high speed for 2 minutes, add remaining 2 teaspoons sugar. Whip 30 seconds and remove.
- Dollop ricotta cream on top of tart and slice. If not serving right away, place ricotta cream in refrigerator until ready to serve. Enjoy!