My neighbor rang my doorbell the other day and handed me a big bag of organic plums from trees that grow in her friend’s garden. These little plums are sweet, tangy, delicious and perfect. When I get an unexpected ingredient, I’ll sometimes do a google search for inspiration. I knew I had puff pastry squares in the freezer, so I googled “plum tart”. I found a beautiful Plum Tart image from the Weight Watchers web site and I was all, “Perfect, that’s exactly what I want to make”. I clicked through to read the recipe and it was only missing two important things, butter and sugar. So I added those to the recipe and it came out amazingly delicious. If you’re watching calories, you can omit the butter and sugar, because the apricot jelly does add a certain amount of sweetness. But life is short, and tangy summer plums bake up so nicely with a little butter and sugar.
Heat oven to 400. Thaw 2 small squares of puff pastry. Slice 7 to 10 small or medium sized fresh plums, removing the stones. Roll the puff pastry on a floured surface. Butter a tart pan. Add the rolled pastry to the pan, cover with the sliced plums, sprinkle with 2 - 3 tablespoons granulated sugar, dot with little bits of butter, about 1 to 2 tsp, and dots of apricot jelly, about 1 to 2 tsp. Bake for 15 minutes until the edges puff up and become crispy and the sugary plums are bubbling hot. Dust with powdered sugar. Yum!