Plum Tartlets with Vanilla Pastry Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Use straight-sided tart shells for these. You can make shallow ½-inch tartlets or “deep dish” tartlets, in which case use more pastry cream. The vanilla in the cream works perfectly with the flavor of the plums.


  • 10 ripe plums, thin-skinned variety, cut into sixths
  • 3 tablespoons sugar
  • Pinch salt
  • ½ teaspoon freshly squeezed lemon juice
  • Six 4-inch prebaked tart shells
  • 2 cups Vanilla Pastry Cream


Put the plums in a large sauté pan with the sugar, salt, and lemon juice. Cook them over medium heat for 5 to 10 minutes, until they are soft and give off some juice but still retain their shape. As the plums cook, stir them gently so as not to break them up.

To assemble

Spoon some pastry cream into the tart shells, top with the warm plums, and serve immediately.