Plum Custard Tartlets

The puff pastry shells can be baked up to 2 days ahead and stored in an airtight container at room temperature. The plum custard can be prepared up to 1 day ahead and refrigerated in an airtight container, though it should be brought to room temperature before filling the shells. The meringue must be made fresh just before the final assembly and baking.

These tartlets are best enjoyed the day they are made, as the meringue will weep and the pastry will soften over time. If necessary, store unfilled baked shells at room temperature in an airtight container for up to 2 days, and store the plum custard separately in the refrigerator for up to 3 days. Assemble and add meringue just before serving.