Plum Custard Tart

Plum Custard Tart ~ Pearls + Girls

After a long, hot summer in the Midwest, it’s finally starting to feel like autumn in my neck of the woods.  The cooler days and even cooler nights have inspired me to hunker down in my kitchen making some comfort food.  Before everything in Blogland turns to apples and pumpkins, I wanted to share one more recipe reminiscent of summer.  I found the most adorable little pluots (plum crossed with an apricot) at my local market, and decided to whip up a quick tart.  A flaky crust filled with vanilla and cinnamon scented custard and topped with ripe, juicy fruit?  Yes, please!!!  Hold off on the apple crisp and the pumpkin pie for just a tad bit longer and make THIS tart to wish summer a fond farewell.  Enjoy! 🙂

Plum Custard Tart

Yield: 6 - 8 servings


  • Homemade or store bought pie crust
  • Custard Filling
  • 3 TBSP cornstarch
  • 1 TBSP vanilla
  • 2 TBSP hot water
  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 1/2 cup milk (I used 2% milk)
  • 1/4 tsp cinnamon
  • pinch of salt
  • Topping
  • 6 pluots or 4 plums, thinly sliced
  • 1 TBSP sugar, for sprinkling (optional)


  1. Bake your pie crust according to recipe or package instructions in a 9-inch tart pan.
  2. Allow to cool to room temperature while you make the filling.
  3. In a small bowl, whisk together the cornstarch, vanilla and hot water until combined. Set aside.
  4. In a saucepan over medium heat, scald the cream, milk and sugar. Add the cornstarch mixture and whisk constantly until the custard thickens, about 2 - 4 minutes.
  5. Transfer custard to a bowl and press a layer of plastic wrap on top of the custard to keep it from forming a skin as it cools.
  6. Refrigerate custard for 30 minutes.
  7. Pour custard into the tart shell and use an offset spatula or the back of a spoon to spread evenly.
  8. Top with the sliced plums and sprinkle with sugar (optional).
  9. Serve immediately or store in the refrigerator until ready to serve.