There’s a point in the afternoon when I want something sweet but not celebratory. Plum and vanilla custard tarts suit that moment well. They’re small, contained, and easy to make without feeling thrown together. I usually turn to them when there’s fruit on the side that needs using and I don’t want to think too hard. The custard gives structure, the plums bring sharpness, and the pastry does what puff pastry does best. It’s enough.

Plums, Sugar & A Dusting of Cinnamon

The pastry should break cleanly under the fork, not shatter. Puff pastry works well here because it stays light and lifts around the edges, giving the custard somewhere to sit. Underneath, the custard needs to be properly set. Not wobbling, nor runny. It needs to be thick enough to hold its shape once cut, but still soft on the spoon.

The plums come last. They should be warm and softened, but still recognisable. I don’t want them collapsing into syrup. A good tart lets you taste the fruit as fruit. The vanilla stays in the background. You notice it, but only because it makes the plums taste fuller. A small sprinkle of cinnamon goes over the plums before baking. It’s not there to make the tarts spiced. It simply rounds out the fruit.

Choosing plums that behave

Plums vary more than people expect once heat is involved. Very ripe ones can look appealing, but they often collapse too quickly in the oven. For plum and vanilla custard tarts, I choose plums that are ripe but still firm. Victoria plums work well. So do Marjorie’s Seedlings. Anything that slices cleanly and keeps its shape are what you want for this recipe.

This is less about rules and more about outcome. Firm plums soften gradually, release less liquid, and sit neatly on the custard, mesning the tart stays pretty!

When I actually make these

I make plum and vanilla custard tarts most often in the afternoon. A cup of tea, a book and I’m happy to pause. They’re the right size for that moment. Sweet, but not demanding. One is enough. Two, sometimes if the sweet tooth is raging.

They also work after supper, when people want something small rather than impressive. I don’t dress them up. A dusting of icing sugar if they look like they want it. Perhaps an extra dollop of custard wouldn’t go amiss either.

If you enjoy desserts, my salted caramel chocolate pots follow a similar instinct. Or perhaps for a different type of afternoon treat you could give my Mini Fig & Papaya Upside-Down Olive-Oil Cakes a go too!

I don’t think these Plum and Vanilla Custard Tarts need an occasion. They just need delicious fruit, a bit of time, and a willingness to let them cool just a smidge before you eat them!