One Tart, Two Tart, Red Tart, Blue Tart

Tags

blueberry, dessert, Dr. Seuss, fruit tarts, Green Eggs and Ham, pastry, raspberry, recipe, vol-au-vents

Saucy Gander and I were discussing Dr. Seuss, since his birthday was recently celebrated. We both missed the opportunity to do a Green Eggs and Ham post. How in the world could foodies like us miss that? Let’s smack our foreheads in unison. She did, however, cleverly invoke Dr. Seuss in her Burmese Green Mango post. Me? Nada! And I work in an elementary school.

Today I will make things right
Today I will make something full of delight
I will make two, two I said, not one tart
I will make a red tart, I will make a blue tart
Oh yes, I will make two
One for me, and one for you
No, I will NOT make fish
Not a red fish, not a blue fish
Not a squiggly fish, not a striped fish
Not even a fish in a shish
Kebabs I love, but not of fish, yeesh!
Green eggs and ham I will eat
I even think that is quite a treat
Now pies and tarts are best of all
Raspberry tart, blueberry tart, I like them all
I will make them big, I will make them small
I hope you think I make the right call

I could go on forever and ever, rhyming over and over. ‘Coz once you go Seuss, you will likely go loose. See what I mean?

Individual Fruit Tarts

• Servings: 4
• Difficulty: easy
• Print

The recipe is straight from Land O’Lakes website. Notice that it uses plums, which require longer cooking time. For blueberries and raspberries, cut down the cooking time, 2 minutes for blueberries and 1 minute for raspberries. Fresh, uncooked berries can also be used.

Tart Shells
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed
2 tablespoons LAND O LAKES® Butter, melted

Plum Filling
1/4 cup sugar
1/4 cup LAND O LAKES® Butter
6 medium (4 cups) red plums, sliced, pitted
1/2 teaspoon ground cinnamon

Cream Filling
1/2 cup powdered sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla

1. Heat oven to 350°F. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon in small bowl; set aside.
2. Cut each sheet of puff pastry into 4 (5-inch) squares on lightly floured surface. Fold each square in half diagonally forming a triangle. Starting at folded side cut 1/2-inch border strip on both sides of triangle leaving 3/4-inch uncut at point so strips remain attached. Unfold triangle. Lift both cut border strips and pull one under the other, pulling to match corners on base.

Or you can cut your pastry into circles. On half of the number of circles you make, cut a smaller circle out of their centers. Place the circle with a hole cut out on top of the full circle (a la vol-au-vents).

3. Brush with 2 tablespoons melted butter; sprinkle with sugar mixture. Prick all over center of each square with fork. Place onto 2 ungreased baking sheets. Bake for 25 to 30 minutes or until golden brown. Cool completely.
4. Meanwhile, place all plum filling ingredients in 10-inch skillet. Cook over medium heat, stirring occasionally, until plums are tender and juice is slightly thickened (5 to 8 minutes). Cool to room temperature (30 to 45 minutes).
5. Combine all cream filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until smooth.
6. To serve, place each baked tart shell onto individual dessert plate. Spread bottom of each tart shell with about 2 tablespoons cream filling. Divide plums among tarts; drizzle with plum filling liquid.

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