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Plum Shortbread Tart

Photo: Hector Sanchez; Styling: Heather Chadduck
Yield Makes 8 servings
From the kitchen of Kelly Sterling, Fort Lauderdale, FL,"I like to use fresh organic fruit for optimal sweetness. You can use plums, peaches, or nectarines."


  • 3/4 cup all-purpose flour
  • 1/4 cup toasted slivered almonds
  • Pinch of sea salt
  • 1/3 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg yolk
  • 6 large egg yolks
  • 1/2 cup sugar
  • 6 tablespoons all-purpose flour
  • Pinch of sea salt
  • 2 cups milk
  • 1 tablespoon loosely packed lemon zest
  • 2 tablespoons butter
  • 2 tablespoons amaretto liqueur
  • 4 plums, thinly sliced
  • 1 tablespoon warm apricot preserves

How to Make It

  1. Preheat oven to 350°. Pulse 3/4 cup all-purpose flour, almonds, and a pinch of sea salt in a food processor 3 times or until combined. Beat powdered sugar and 1/4 cup softened butter at medium speed with an electric mixer 5 minutes or until pale and fluffy. Gradually add flour mixture and 1 egg yolk, beating at low speed until a dough forms. Press dough into a lightly greased 13- x 4-inch tart pan with removable bottom. Chill 10 minutes. Bake 14 minutes or until golden. Cool completely. Whisk 6 egg yolks until thick and pale. Whisk together sugar, 6 Tbsp. all-purpose flour, and a pinch of sea salt. Combine milk and lemon zest in a saucepan; cook over medium heat, stirring constantly, 5 minutes or just until it begins to steam. Whisk in sugar mixture, whisking constantly just until bubbles appear. Gradually stir one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Bring mixture to a low boil over medium heat; remove from heat. Stir in 2 Tbsp. butter and amaretto liqueur. Transfer to a bowl; place plastic wrap directly onto custard. Cool 1 hour. Spread into crust; top with thinly sliced plums. Brush with warm apricot preserves.