Plum Tarts

Name: Plum Tarts
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps cornstarch; 4 larges egg yolks; 710 milliliters all-purpose flour; 1 Tbsp fresh lemon juice; 1 teaspoon finely grated fresh lemon zest; 2 servings Accompaniment: crème frâiche or lightly sweetened sour cream; 2 kilograms plums (preferably prune plums), halved and pitted; 1 teaspoon salt; 237 milliliters sugar; 2 sticks (1 cup plus 2 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Plum Tarts is a vegetarian dessert. This recipe serves 2. One serving contains 2588 calories, 32g of protein, and 122g of fat. This recipe covers 54% of your daily requirements of vitamins and minerals. Head to the store and pick up cornstarch, sugar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add yolks and process just until incorporated and mixture begins to clump.

Ingredients you will need

Egg Yolk

Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball; make another ball with other 2 portions.

Ingredients you will need

Dough

Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Stir together sugar and cornstarch in a large bowl.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Bowl

Add plums and lemon juice and toss to coat.

Ingredients you will need

Lemon Juice

Plum

Let stand, stirring occasionally, 30 minutes, or until juicy.

Preheat oven to 425°F.

Equipment you will use

Oven

Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts.

Ingredients you will need

Tart Shells

Plum

Pour all juices from bowl over plums.

Ingredients you will need

Plum

Equipment you will use

Bowl

Bake tarts in middle of oven 15 minutes, then reduce temperature to 375°F. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more.

Ingredients you will need

Plum

Equipment you will use

Oven

Aluminum Foil

Brush warm juices in tart over plums. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack.

Ingredients you will need

Plum

Cooks' notes

• Tart shells can be made 1 day ahead and chilled, covered.•Plums may stand, coated with sugar, cornstarch, and lemon juice and chilled, covered, 1 day. Stir well before proceeding.

Ingredients you will need

Lemon Juice

Tart Shells

Corn Starch

Plum

Sugar