Plum Tartlets 梅子挞
Prep time: 
Cook time: 
Total time: 
Serves: makes 6
  • 150g Plain flour
  • ½ tsp Baking powder
  • ⅛ tsp Salt
  • 125g Unsalted butter, at room temperature
  • 1 large Egg yolk
  • 40g Caster sugar
  • ½ tsp Vanilla extract
  • grated lemon zest from 1 lemon
  • 4-5 Fresh small plums, pitted and sliced
  • 2 tbsp Brown sugar
  • icing sugar for dusting
  1. Preheat the oven to 170 degree C. Lightly butter 6 cups of a muffin try and line each base with a circle of baking paper.
  2. Sift flour, baking powder and salt together in a bowl, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 mins. Add the egg yolk, sugar, vanilla extract and lemon zest and continue to beat until the mixture is light in colour. In a separate mixing bowl, combine flour, baking powder and salt.
  4. Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; careful not to overmix.
  5. Divide the dough evenly among muffin cups. Place plum slices in each cup, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with brown sugar.
  6. Bake for 30-35 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.
  7. These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
Recipe by Anncoo Journal at