Plum Crazy Tarts...

There is a simple secret ingredient to this recipe...So minute, yet adds to the overall taste! You may get a surprised look or two! I used fresh plums from our first year tree!

 Plum Crazy Tarts
 from Pine Creek Style

• 1 Box of Puff Pastry, thawed but chilled
• 6 fresh Plums
• 2 fresh Peaches
• Honey, 1 tablespoon plus enough to drizzle on top of 6 desserts
• Cinnamon Sugar, 1/4 cup plus some for sprinkling to finish
• Black walnuts, 1/4 coarsely chopped
• 1 small jar of Plum jam or jelly, 6 heaping tablespoons
• Plum Liqueur, 1 tablespoon ** (see  post/recipe under that name) or use plain Vodka or Brandy, **optional
• Black Pepper, one dash per tart," my secret ingredient"...

Directions:

1. Unfold the puff pastry, cut into 6 equal oblong sizes. Bake at 400 degrees on parchment paper for 12-15 minutes or lightly browned. Let cool. Use a fork and press down the center of the pastry, creating a crater in the center...see photos...Set aside
2. Slice the fruit into chunks and mix together in a small bowl
3. In a small bowl mix: Cinnamon/sugar, 1 tablespoon of honey, 6 tablespoons of jam, Plum Liqueur & black Walnuts. Mix well.
4. Mix the fruit and Honey/Jam together. Blend well to coat all.
5. Place equal amounts by tablespoons onto the center of the 6 tarts
6. Sprinkle a small amount of cinnamon/sugar on each tart.
7. Next, shake a dash of Black Pepper on each tart! MY Secret Ingredient!!! Just a dash!
8. Drizzle each fruit tart with honey to lightly cover.
9. Place in the oven at 350 degrees for 7-10 minutes...keep c, top with whipped checking so as not to over cook.
10. Remove and cool....Serve slightly warm or chilled. Serve with chilled Whipped Cream on top.              Homemade Cream is the Best! Yum!

The tarts were a big hit with Ornery! Not only did we have them for dessert, we had them for breakfast too! So tasty! The black pepper really takes this dessert to the next level! It adds to the flavor but most people wouldn't even know it was there! The Black Walnuts add a unique taste to the mix, if you don't care for the black walnuts just use english Walnuts. Sliced Almonds or Pecans would be lovely also!
Plum Crazy for Tarts with Style...