-
1
Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
-
2
Add yolks and process just until incorporated and mixture begins to clump.
-
3
Turn mixture out onto a work surface and divide into 4 portions.
-
4
Smear each portion once with heel of your hand in a forward motion to help distribute fat.
-
5
Gather together 2 portions of dough and form into a ball; make another ball with other 2 portions.
-
6
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 1/8 inch above rim).
-
7
Chill 30 minutes, or until firm.
-
8
Stir together sugar and cornstarch in a large bowl.
-
9
Add plums and lemon juice and toss to coat.
-
10
Let stand, stirring occasionally, 30 minutes, or until juicy.
-
11
Preheat oven to 425F.
-
12
Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite).
-
13
Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts.
-
14
Pour all juices from bowl over plums.
-
15
Bake tarts in middle of oven 15 minutes, then reduce temperature to 375F.
-
16
Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more.
-
17
Brush warm juices in tart over plums.
-
18
(Juices will continue to thicken as tarts cool.)
-
19
Cool tarts completely in pans on a rack.
