-
1
For the dough:
-
2
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.
-
3
Add yolks and process just until mixed and moist and mixture begins to clump.
-
4
Turn mixture out onto a work surface and divide into 4 equal portions.
-
5
Smear each portion once with heel of your hand in a forward motion to help distribute fat.
-
6
Gather together 2 portions of dough and form into a ball, make another ball with other 2 portions.
-
7
Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4 inch layer on bottom and up sides (about 18 inch above rim).
-
8
Refrigerate for half an hour to 1 hour, or until firm.
-
9
Make filling while shells are refrigerated:
-
10
Mx together sugar and cornstarch in a large bowl.
-
11
Stir in plums and lemon juice until evenly coat.
-
12
Allow to stand, stirring once a while, about half an hour, or until juicy.
-
13
Assemble and bake tarts:
-
14
Preheat oven to 425F.
-
15
Place plum halves, skin sides down, in tart shells, overlapping in a rosette pattern.
-
16
Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts.
-
17
Pour all juices over plums.
-
18
Bake tarts in middle of oven for15 to 18 minutes, then reduce temperature to 375F.
-
19
Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 45 to 50 minutes more.
-
20
Brush warm juices over plums, Juices will continue to thicken as tarts cool.
-
21
Let tarts cool completely in pans on a wire rack.
-
22
Slice and serve with cream if desired.
