Plum Tartlets with Vanilla Pastry Cream

Preparation info
  • Serves


    • Difficulty


Appears in

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


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.