Classic Plum Tart

Directions

For the dough:

Add flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small lumps.

Add yolks and process just until mixed and moist and mixture begins to clump.

Turn mixture out onto a work surface and divide into 4 equal 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.

Pat out each ball of dough with floured fingertips into a tart pan, in an even ¼ inch layer on bottom and up sides (about ⅛ inch above rim).

Refrigerate for half an hour to 1 hour, or until firm.

Make filling while shells are refrigerated:

Mx together sugar and cornstarch in a large bowl.

Stir in plums and lemon juice until evenly coat.

Allow to stand, stirring once a while, about half an hour, or until juicy.

Assemble and bake tarts:

Preheat oven to 425°F.

Place plum halves, skin sides down, in tart shells, overlapping in a rosette pattern.

Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts.

Pour all juices over plums.

Bake tarts in middle of oven for15 to 18 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, 45 to 50 minutes more.

Brush warm juices over plums, Juices will continue to thicken as tarts cool.

Let tarts cool completely in pans on a wire rack.

Slice and serve with cream if desired.