Open-Faced Lemony Plum Tart
Serving Size / Yield
- For the filling:
- 1/3 C. plus 1/2 Tbs. granulated sugar
- 1 Tbs. cornstarch
- 1/4 tsp. kosher salt
- 1/4 tsp. finely grated lemon zest
- 6 ripe medium black or red plums, pitted and sliced in halves
- For the crust:
- 8 Tbs cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tsp. finely grated lemon zest
- 1/2 tsp. pure vanilla extract
- ½ tsp. cinnamon powder
- 5-1/2 oz. unbleached all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp. salt
- 2 Tbs. plum preserves
- cooking spray
Place the plums in a medium bowl and coat them in a mixture of 1/3 cup of sugar, cornstarch, kosher salt, and lemon zest. Refrigerate for a couple of hours or overnight. When ready to bake, lightly butter the bottom and sides of a 9-1/2-inch fluted tart pan with a removable bottom.
Freeze the butter cubes, while you whisk together egg yolk, lemon zest, and vanilla. Put the flour, sugar, and table salt in the bowl of a food processor and pulse a few times to combine. Add the butter and give it another 20-25 pulses. Finally, add the egg yolk mixture and blend until the composition becomes moist, yet crumbly. Press the dough onto the bottom and the sides of the pan, using a flat-bottomed cup measure. Wrap the pan in plastic and refrigerate for at least an hour.
Heat the oven to 375°F. Take out the chilled tart, cover it with parchment paper and pour dry beans on top, so that the crust will remain nice and flat. Bake for 20 minutes, remove the “weights” and bake until golden brown, about 10 more minutes.
Meanwhile, drain the plumps in a sieve and bring the juice to a simmer, until thick. Brush the crust with preserve, before evenly spreading plums on top. Bake until plums are tender and caramelized, about 40 to 50 minutes. Finish off by drizzling the remaining juice on top and serve it completely cooled, with a blob of whipped cream.