As summer rolls on, we’re continuing to take full advantage of the bounty of fruits and vegetables available. I’ve been jamming (and yes, even pickling) like crazy, using the vegetables we get from our CSA to create fresh summer meals, and of course baking up delicious treats with whatever kind of fruit I can get my hands on. Simple is key lately, both because summertime is a busy time but also because keeping the oven on for any length of time is very undesirable in the heat and humidity we’ve been having. Still, these pastries were certainly worth heating up the house for a bit, and they took very little time to prepare using frozen puff pastry. Give them a try for a quick dessert this week!
Makes about 4 tartlets:
- 2 plums
- 1 sheet puff pastry, defrosted (I used Pepperidge Farm)
- 2/3 cup mascarpone cheese
- 1/2 tsp cinnamon
- 1/2 tsp sugar
- Powdered sugar, for sprinkling
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Grab your puff pastry and plums.
Halve and pit the plums and slice them thinly. Cut the puff pastry into 3×5″ rectangles. Spread a thin layer of mascarpone cheese on each pastry.
Arrange the plum slices on top of the cheese. Mix together the cinnamon and sugar, and then sprinkle over the top.
Bake 12-15 minutes or until the pastry puffs up and turns golden brown. Sprinkle with powdered sugar.