Plum Shortbread Tart Recipe

Name: Plum Shortbread Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 350u00b0. 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.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 cup toasted slivered almonds, Pinch of sea salt, 1/3 cup powdered sugar, and more.

Yes, Plum Shortbread Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum Shortbread Tart

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