Plum Tart with Lemon Shortbread Crust


This tart crust is every pastry-phobe’s dream: you pat it into the pan—no rolling involved.

What you will need

1/3 cup 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 (about 4 oz. each), each pitted and sliced into 16 slender wedges

4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes; more softened for the pan

1 large egg yolk

2 tsp. firmly packed finely grated lemon zest

1/2 tsp. pure vanilla extract

5-1/2 oz. (1 cup plus 3 Tbs.) unbleached all-purpose flour; more as needed

1/4 cup granulated sugar

1/4 tsp. table salt

Cooking spray

2 Tbs. plum or apricot preserves


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