Calling all Swifties with a sweet tooth! If Taylor’s The Tortured Poets Department has you feeling all the feelings, treat yourself to these I Cry a Lot, I’m So Productive, It’s a Tart mini tarts. Light, flaky puff pastry topped with a creamy no-bake cheesecake filling and fresh stone fruit makes a simple, elegant dessert inspired by “I Can Do It With a Broken Heart.” They’re easy to make and perfect for listening to the new album while you bake.
Grab a tart, put the album on repeat, and enjoy a beautiful, delicious treat that’s ideal for sharing (or not).
Ingredients to make I am so Productive, it’s a tart!
- 1 box puff pastry dough
- 2–3 ripe peaches
- 2–3 black plums
- Philly No Bake Cheesecake Filling (store-bought)
- Turbinado sugar (raw sugar)
How do you make “I Cry a Lot, but I am so Productive, It’s a Tart!”
These mini tarts come together quickly and don’t require making the cheesecake filling from scratch. The ready-made Philly No Bake Cheesecake Filling works perfectly when used sparingly on each tart.
1. Remove the puff pastry from the freezer and let it thaw on the counter.
2. Line a baking sheet with parchment paper.
3. Preheat the oven to 400°F (about 200°C).
4. Unroll one sheet of puff pastry on the parchment and cut it into 12 equal pieces with a pizza cutter or knife.
5. Space the pastry pieces about an inch apart on the baking sheet.
6. Wash and thinly slice the peaches and plums.
7. Place a small dollop (about 1/2 tablespoon) of cheesecake filling in the center of each pastry square, spreading it slightly and leaving a 1/2-inch border.
8. Arrange 2–3 slices of peach or plum on top of the filling.
9. Sprinkle each tart generously with turbinado sugar for a crunchy, caramelized finish.
10. Bake for 17–18 minutes, or until the puff pastry is golden brown.
11. Repeat with the second sheet of puff pastry from the package to make the remaining tarts.
12. When the tarts are cool enough to handle, dust lightly with powdered sugar and serve.
Can you make these ahead of time?
Yes. Prepare the tarts 1–2 days in advance and store them in an airtight container in the refrigerator. Re-sprinkle with a little powdered sugar before serving if desired.
How do you store the leftovers?
Store any leftovers in a sealed container in the refrigerator for up to one week. For best texture, enjoy within a few days.
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
If you enjoyed these tarts, check out other party ideas and recipes from our Swiftie celebrations, including friendship bracelet cookies, printable puzzles, era-themed cupcakes, themed mocktails, and more.
- How to make Concert Friendship Bracelets
- Free Printable 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!
5 minutes
17 minutes
22 minutes
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 (200°C).
- 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 about an inch 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 (about 1/2 tablespoon).
- Press 2–3 slices of peach or plum into the cheesecake mixture.
- Sprinkle turbinado sugar liberally over each tart.
- Continue until every puff pastry piece is used.
- Bake for 17–18 minutes, until the puff pastry is golden brown.
- Repeat with the second puff pastry sheet in the package.
- When ready to serve, dust the mini tarts with powdered sugar.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 31
Total Fat: 1g
Cholesterol: 1mg
Sodium: 19mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Protein: 1g
Nutrition information is provided as a general guideline and may not be completely accurate.
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