Plum Raspberry Tart…sweet and easy!
You didn’t think I’d leave you without dessert did you?! No way, this chick has a serious sweet tooth! This dessert is also based off of an easy recipe found in Real Simple that caught my eye mainly due to my love affair with Puff Pastry dough. I can’t get enough of the stuff! You really can substitute any fruit that will hold up in a tart. I’m thinking pears and blueberries would be delicious. I love too that you don’t need one of those tart pan thingy’s that I clearly don’t have yet!
To be fair I love this dessert while Floyd felt it wasn’t sweet enough. For me fruit and pastry dough are tempting enough, but that man likes his chocolate! Let us know what you think and save me from any future dinner guest disasters, ha!
1. Place 1 thawed puff pastry sheet (half of a 17.3-ounce package) on a parchment-lined baking sheet.
2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through (this allows it to rise and create the border you see below). Scatter 3 thinly sliced red plums and a handful of raspberries within the border and sprinkle with 2 generous tablespoons sugar. Bake at 375° F until the edges of the dough are golden and crisp, 30 to 35 minutes.