Calling all Swifties with a sweet tooth! Feeling the emotional pull of “The Tortured Poets Department”? We get it. Come drown your sorrows in our I Cry a Lot, I’m So Productive, It’s a Tart mini tarts! This delectable puff pastry cream cheese tart is a delicious play on words inspired by “I Can Do It With a Broken Heart,” and it’s so simple to make!
Grab a tart, crank up the new album, and get ready to indulge in a treat that’s as beautiful as it is delicious – a perfect companion for singing your heart out to Taylor’s latest masterpiece.
Table of Contents
Ingredients to make I am so Productive, it’s a tart!
- 1 box puff pastry dough
- 2-3 peaches
- 2-3 black plums
- Philly No Bake Cheesecake Filling
- Turbinado sugar (raw sugar)
How do you make “I Cry a Lot, but I am so Productive, It’s a Tart!”
These are so easy to make and you don’t even have to make the cheesecake filling. Since these are mini tarts, you’re using a tiny amount of cheesecake filling, so you can use the Philly No Bake Cheesecake Filling and it comes out perfect!
Pull the puff pastry from the freezer and let it defrost on the counter.
Once it’s thawed, place parchment paper on a cookie sheet.
Preheat the oven to 400 F degrees.
Unroll a puff pastry on the parchment paper and using a pizza cutter or a knife, cut it into 12 pieces.
Separate the small pieces of puff pastry by an inch or so on the cookie sheet.
Wash the peaches and plums and cut them into thin slices.
On each puff pastry piece, add a small dollop of cheesecake filling to the center and spread it out, leaving about 1/2 inch around the edges. I usually add about 1/2 tablespoon.
Press 2-3 slices of peach or plum into the cheesecake mixture.
Sprinkle turbinado sugar liberally over the entire tart.
Continue doing this until every puff pastry piece is used.
Bake in the oven for 17-18 minutes, until the puff pastry is golden brown.
When the first batch is done, use the second puff pastry sheet in the package and do the same thing.
When ready to serve, dust the mini tarts with powdered sugar.
Can you make these ahead of time?
Yes. Make them 1-2 days ahead of time and store them in a sealed container in the fridge.
How do you store the leftovers?
Keep them in a sealed container in the fridge for up to a week.
More Tortured Poets Party
- Drunk On My Own Tears Moscato Punch
- The Black Dog Drink
- I Cry A Lot, But I’m So Productive… It’s a TART!
- Guilty As Sin Chocolate Scones
- Down Bad Bites – Charcuterie Board
- So Long London Fog Drink
- What’s Your TTPD Song? – Reading Tea Leaves
- TTPD Party Favors – Lyrical Tea Bags
- The Tortured Poets Department Puzzle Games
- TTPD My Veins of Pitch Blackberry Ink Tart
- The Tortured Poets Department Party Games
- The Tortured Poets Department Easy Party Ideas
More Swiftie Fun
We had an Era’s party a couple months ago. Here’s all the posts for that one:
- How to make Concert Friendship Bracelets
- Free Printables Swiftie Puzzles for your Party
- What’s Your Era Cupcakes
- Swiftie Friendship Bracelet Cookie Cake Pizza
- Four Mocktails for your Taylor Swiftie Party
- Crimson Red Velvet Cake Mix Cookies
- The Last Great American Dynasty Key Lime Tartlets
- Free Printable Party Games & Scavenger Hunt for Taylor Swift’s Eras
I Cry a Lot, But I am so Productive, It's a TART!
Ingredients
- 1 box puff pastry
- 2-3 peaches
- 2-3 black plums
- Philly No Bake Cheesecake Filling
- Turbinado Sugar
Instructions
- Pull the puff pastry from the freezer and let it defrost on the counter.
- Once it's thawed, place parchment paper on a cookie sheet.
- Preheat the oven to 400 F degrees.
- Unroll a puff pastry on the parchment paper and using a pizza cutter or a knife, cut it into 12 pieces.
- Separate the small pieces of puff pastry by an inch or so on the cookie sheet.
- Wash the peaches and plums and cut them into thin slices.
- On each puff pastry piece, add a small dollop of cheesecake filling to the center and spread it out, leaving about 1/2 inch around the edges. I usually add about 1/2 tablespoon.
- Press 2-3 slices of peach or plum into the cheesecake mixture.
- Sprinkle turbinado sugar liberally over the entire tart.
- Continue doing this until every puff pastry piece is used.
- Bake in the oven for 17-18 minutes, until the puff pastry is golden brown.
- When the first batch is done, use the second puff pastry sheet in the package and do the same thing.
- When ready to serve, dust the mini tarts with powdered sugar.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 31Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 19mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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