Plum Tartlets with Ginger and Chèvre


These tartlets, with a not-too-sweet cheese base, juicy fruit, and crunchy crust, are so good that even my husband, Jim, who eschews desserts, eats them with relish. You can use nectarines, peaches, or thinly sliced apples in place of the plums. Serve each with a scoop of ice cream or gelato.


  • 1 sheet (½ package) frozen puff pastry, thawed according to package directions
  • All-purpose flour for dusting
  • ¼ lb (125 g) soft goat cheese
  • ½ cup (4 oz/125 g) plus 1–2 Tbsp sugar
  • 1 large egg
  • ½ cup (4 fl oz/125 ml) heavy cream
  • 2 tsp minced crystallized ginger
  • ¼ tsp ground ginger 3–4 plums, pitted and cut into slices ¼ inch (6 mm) thick


Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Unfold the sheet of puff pastry. On a lightly floured work surface, roll it out into a 9-by-13-inch (23-by-33-cm) rectangle about inch (3 mm) thick. Use a pastry cutter to cut the pastry into 6 squares, about inches (9 cm) each. Transfer the squares to the prepared baking sheet. Pinch the edges up to form a generous ½-inch (12-mm) rim. Place the pastry in the freezer for 15 minutes.

In a bowl, whisk together the cheese, ½ cup sugar, egg, cream, crystallized ginger, and ground ginger to form a smooth paste. Spread evenly over the bottom of the pastry squares. Arrange the plum slices in an attractive pattern on top. Sprinkle 1–2 tablespoons sugar evenly over the plums.

Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Cover loosely with aluminum foil and let cool for 10 minutes. Using a spatula, transfer the tartlets to individual plates. Serve warm.