![]() Top with the peaches and raspberries and serve. ![]() 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. To make the glaze, add the limeade, cornstarch, lime juice, and sugar to a small saucepan. Arrange the berries and fruit on top of the filling, covering evenly. Spread the filling evenly in the baked tart crust. What better way to enjoy it than in a tart This delicious, easy-to-. To make the filling, beat together the cream cheese, sugar, and vanilla until smooth. 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. The best part of spring is all of the farm-fresh fruit. For the filling this stunning fruit tart, I went with 2 different fillings: a creamy and fluffy cream cheese, cheesecake-style filling and a tart homemade lemon curd. I love them! But we picked so many that I couldn't just eat them in one sitting, so: plum tart. I could eat plums until I explode - it really is difficult to stop because they are so damn good. These plums came from my Mama's plum trees, which were PLENTIFUL this year (yay!). A few trees are changing, but nothing major yet. ![]() Place on the hob and heat on a medium heat for just a few minutes, stirring often with a spatula until you have a smooth watery glaze. 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. Place the jam and water in a small saucepan.
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