Use straight-sided tart shells for these. You can make shallow
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.
Spoon some pastry cream into the tart shells, top with the warm plums, and serve immediately.
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