Plum Shortbread Tart from Southern Living

You can use plums, peaches or nectarines for this dessert.

Yield: 8 servings
Community Recipe from


  • 3/4 cup(s) all-purpose flour
  • 1/4 cup(s) slivered almonds toasted
  • 1 pinch(s) sea salt
  • 1/3 cup(s) powdered sugar
  • 1/4 cup(s) butter
  • 1 (large) egg yolk
  • 6 (large) egg yolks
  • 1/2 cup(s) sugar
  • 6 tablespoon(s) all-purpose flour
  • 1 pinch(s) sea salt
  • 2 cup(s) milk
  • 1 tablespoon(s) lemon zest loosely packed
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) amaretto liqueur
  • 4 plums thinly slices
  • 1 tablespoon(s) warmed apricot preserves


  1. Preheat oven to 350 degrees. Pulse 3/4 cup flour, toasted almonds & pinch of salt in a food processor 3 times or until combined. In separate mixing bowl combine powdered sugar & 1/4 cup butter & beat with an electric mixer at medium speed 5 minutes or until pale & fluffy. Gradually add flour mixture & 1 large egg yolk, beating at low speed until a dough forms. Press dough into a lightly greased 13x4 inch tart pan with removable bottom. Chill 10 minutes. Bake for 14 minutes or until golden. Cool completely. Whisk 6 large egg yolks together with 1/2 cup sugar, 6 tbsp. flour & a pinch of 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 the 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. Transfer to a bowl; place plastic wrap directly onto custard. Cool 1 hour. Spread onto crust; top with 4 thinly sliced plums. Brush with warm apricot preserves.
July 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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