Late
summer and early fall brings my family’s favorite fruit into season. We are
lovers of stone fruit in our home. Peaches, plums, nectarines and pluots fill
the fruit bowl and the refrigerator’s fruit drawer. Little one asks for “pums”
at each meal. Husband always has a piece of fruit in his lunch box. I’m happy
to have a yummy snack on hand at all times. Not to mention that a bowl full of
stone fruit is a lovely sight to see.
Each
fall I bring out this recipe and get to work making this yummy dessert. I’ve
only ever made this tart with stone fruit but I am sure that just about any
fruit would work well. The beauty of this tart is that you really could use any
fruit. This tart is a great way to use
up the odds and ends in the fridge!
This
tart comes together quickly and thankfully uses only a few ingredients. It
looks lovely when it comes out of the oven and is sure to impress. I highly
recommend this if you have a small gathering to go to or if you have a few
friends over for dinner. The rustic look
of the tart is perfect for fall!
To
make cinnamon-sugar mix ¾ tsp. sugar and ¼ tsp. cinnamon. I keep a small
container of cinnamon sugar in the spice cabinet for cinnamon toast. YUM!
Enjoy!
1
pie crust
4
oz. cream cheese, softened
3
plums, sliced
¼
cup sugar
2
Tablespoons flour
1
teaspoon cinnamon sugar
Preheat oven
to 450ºF.
Roll out the pie
crust into a ten inch circle on a cookie sheet. Carefully spread cream cheese
into six inch circle on the center of the crust.
Toss plums
with granulated sugar and flour then place over cream cheese. Gently fold edge
of crust about two inches over plums, leaving center uncovered. Sprinkle with
cinnamon sugar.
Bake for 25
minutes or until the crust is golden brown and fruit juices are bubbly. Cool
slightly before removing tart from pie plate and serve.
Adapted
from http://www.kraftrecipes.com/recipes/freestyle-fruit-tart-106568.aspx
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