Transfer the crust to a 9-inch round fluted. Step 2 On a lightly floured surface, roll the dough into an 11-inch circle. Top with the peaches and raspberries and serve. Directions Step 1 For the crust: In a large bowl, whisk together the flour, sugar, and salt. ![]() Spread the filling onto the crust and chill the tart overnight in the refrigerator. Add some sugar and vanilla, and this is literally a 5-ingredient tart! I had some frozen puff pastry from Grand Central Bakery on hand, which was PLENTIFUL. In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. This recipe was thrown together based on one criteria, which is a frequent one around here: what's in the fridge? What can I use up? Frozen puff pastry, cream cheese, and the plums. I love them! But we picked so many that I couldn't just eat them in one sitting, so: plum tart. Insanely delicious & easy this Simple No-Bake Fruit Tart is made with an almond graham cracker crust, cream cheese filling, then topped with fresh fruit. And this recipe is so easy to make, even the most novice baker will be able to impress their friends and family. Buttery puff pastry is filled with a dollop of jam and topped with a plump, juicy berry yum, yum, yum. ![]() I could eat plums until I explode - it really is difficult to stop because they are so damn good. Blueberry tarts are the perfect bite-sized treat not too sweet, and with just the right amount of fruit. These plums came from my Mama's plum trees, which were PLENTIFUL this year (yay!). A few trees are changing, but nothing major yet. It's downright chilly here in the mornings - making for a less-sweaty entrance to work, but it still heats up to 80 and is GORGEOUS in the evenings.
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