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Photo: Hector Sanchez; Styling: Heather Chadduck

Plum Shortbread Tart

From the kitchen of Kelly Sterling, Fort Lauderdale, FL, snailsview.com

"I like to use fresh organic fruit for optimal sweetness. You can use plums, peaches, or nectarines."

Southern Living AUGUST 2013

  • Yield: Makes 8 servings

Ingredients

  • 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

Preparation

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.

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Plum Shortbread Tart recipe

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