Rosette Plum Tarts
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These cute Rose Plum Tarts will impress eveyone! They are so pretty and so easy to make. You just need frozen puff pastry, cream cheese, jam and fresh plums. It doesn't get any simpler than that! Each tart is buttery, flaky and bursting with sweetness. It’s a beautiful creation that everyone will be raving on!
After the trend of the apple rosettes in Instagram catched up in my feed, I knew I wanted to make something similar but with plums, which are one of my favorite fruits. Just thinking about them makes me drool! I thought of adding some blueberries on the inside to make these look more like a flower and give them a nice pop of color. I couldn't stop staring at them!! Sorry but I can’t get over how pretty these turned out.
You’ll need store-bought frozen puff pastry to make your life easier, besides some cream cheese mixed with sugar, any jam (I happened to have a jar of plum jam) and of course fresh firm plums. The blueberries are optional, but I think they make these tarts look even prettier! That’s it, 5 ingredients to make these beauties!
Some notes when making these Rose Plum Tarts:
Start by mixing the cream cheese with sugar.
Cut the plums in slices not too thin nor too thick. You dont want them to be transluscent but you don’t want them too thick that they barely bend when you roll them. Place each slice in a bowl with water and some lemon juice until ready to use. You’ll need about 4 to 5 plums.
I like to dust a bit of flour on the thawed puff pastry to absorb some of the moisture and prevent it from sticking to anything. Use a pastry brush to remove any excess.
Every puff pastry brand is different so cut each sheet in a way that you have stripes of about 1 ½” wide.
Spread about a tablespoon of cream cheese on each stripe, like a semi thick layer of it. Follow with the jam layer. Sprinkle more sugar on top (I didn't do it the first time and it could have used a bit more sweetness).
Arrange the plums in the top half, barely overlapping. Make sure you leave the borders on the left and right clear so you have an area to press down when you fold the puff pastry stripe. Roll to form the rose. Use a bit of jam as a “glue” to stick the end point of the puff pastry and sprinkle more sugar.
Its a bit tricky, but I brushed some egg wash to the sides of the tarts to make them golden. You can omit this but they won’t be as golden.
Check the tarts after 5 minutes. If they have puffed and separated do not panic, just use more jam and carefully stick the end point to the tart again as much as you can. Sometimes this can happen with puff pastry.
Another tip is to cut extra plum slices and leave them in the lemon-water. If some of the slices of the tart get too burnt, you can delicately remove it and stick one from that bowl. Yes, that happened to me as well!
After baked, dust confectioner’s sugar on top.
How to prepare frozen puff pastry sheet
When working with frozen puff pastry dough, you should always take into consideration the time it takes for the dough to thaw. It will depend on your home’s temperature of course, but this can take from 15 to 30 minutes. I like to start working with it as soon as it’s malleable but feels somewhat cold to the touch. It won’t tear when handling it. Prepare the ingredients while the dough is thawing because the dough should not wait too long after this sweet point.
Another thing I like to do is to rub just a tad of flour on top of the puff pastry dough to dry out any stickiness, making it less prone to absorb liquids and therefore ending up crispy and flaky.
What you’ll need
I used this mirabelle plums fruit spread, which I use all the time! It’s so good over peanut butter!
A sturdy large baking sheet. This one here is exactly mine.
Pre-cut parchment paper for the win. It makes life in the kitchen way easier.
A pizza cutter will help you cutting the dough perfectly.
3 recipes I think you’ll love if you’re loving this one:
Peach Cream Cheese Puff Pastry Tarts
Rustic Pear and Blueberry Tart
Gooey Apple Ricotta Cake
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Are these making your holiady list? I hope so, and would love to see when you make them!
Don’t forget to share and tag me in Instagram (@devamadeo), Facebook (@DevAmadeo) when you make it. Love to see my recipes in your kitchens!
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Rosette Plum Tarts
Ingredients
◯ Puff pastry sheet - 1 - 10” x 15” or 2 squared sheets
◯ Cream Cheese - ½ box, 113g, 4 oz.
◯ Natural granulated sugar - 4 TBSP, 12g plus more to sprinkle the tarts
◯ Lemon juice - juice of 1 lemon
◯ Very firm plums - 3 to 4
◯ Plum, peach or apricot fruit spread - about ¼ cup, 70g
◯ Blueberries - about ¼ cup, 45g
◯ Egg and water for “egg wash”
Note: Use peanut butter instead of cream cheese for a peanut butter and jelly tart version or switch both for Nutella for a chocolate version
Details
Yield:
5 to 6 tarts
Total time:
50 minutes
Active time:
10 minutes for cutting the plums, 10 minutes for assembling the tarts
Baking time:
15-20 minutes
Equipment:
parchment paper or silicon mat, baking sheet, pizza cutter or sharp knife
Steps:
Put puff pastry sheet to thaw. Preheat oven to 400°. Line a baking sheet with parchment paper or silicon mat.
In a small bowl mix the ½ box/113g of cream cheese with the 4 tablespoons/12 grams of sugar.
Fill a medium bowl with water and add the juice of 1 lemon. Slice plums in about ⅛” wedges, not too thin or to thick. You’ll need 10 wedges of plums per tart.
Open puff pastry sheet over a parchment paper on a baking tray. If you feel it a bit sticky, rub it with a bit of flour.
Cut thawed puff pastry in 1 ½” stripes. Spread on about 1 tablespoon of the sweetened cream cheese. Smear about a teaspoon of the fruit spread.
Arrange 10 plum slices on the top half, leaving about half of each plum out of the dough and barely overlapping with each other. Leave about ¼” of space at the begining and end.
Fold in the bottom half of the dough. Gently press it down, especially in between the plum slices. Press down the beginning and end tightly as well. Roll the dough as tighly as possible to make the rose. Keep pushing in the plum slices while rolling. Press the end tip to the dough. You may use a bit of the fruit spread on the very end tip as a “glue” to help the dough stick. Arrange 3 blueberries in the center. Place the tart on a baking sheet.
Beat the egg with a teaspoon of water. Slightly brush the sides of the tarts. Sprinkle plenty of sugar over each tart.
Bake for 15 to 20 minutes. Check the tarts after 5 to 7 minutes. If they have puffed and separated just use more jam and carefully stick the end point to the tart again as much as you can.
Remove from oven and sprinkle more sugar. If there are plums slices that are too burnt carefully swap them with remaining slices in the lemon-water bowl.
Let them cool down a bit before eating.
