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Plum Tart with Lemon Shortbread Crust
http://www.finecooking.com/recipes/plum-tart-lemon-shortbread-crus...
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Ingredients
categorized
original
1/3 cup plus 1/2 Tbs. granulated sugar
1 Tbs. cornstarch
1/4 tsp. kosher salt
1/4 tsp. finely grated lemon zest
6 ripe medium black or red plums (about 4 oz. each), each pitted and sliced into 16 slender wedges
4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes; more softened for the pan
1 large egg yolk
2 tsp. firmly packed finely grated lemon zest
1/2 tsp. pure vanilla extract
5-1/2 oz. (1 cup plus 3 Tbs.) unbleached all-purpose flour; more as needed
1/4 cup granulated sugar
1/4 tsp. table salt
Cooking spray
2 Tbs. plum or apricot preserves
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Lemon, zest
(
1/4
tsp.
)
Lemon, firmly packed zest
(
2
tsp.
)
Plums, ripe medium black or red
(
6
)
Condiments
Plum or apricot preserves
(
2
Tbs.
)
Cooking & Baking
All-purpose flour, unbleached
(
5 1/2
oz.
)
Cooking spray
(
1
)
Cornstarch
(
1
Tbs.
)
Granulated sugar
(
2/3
cup
)
Kosher salt
(
1/4
tsp.
)
Table salt
(
1/4
tsp.
)
Vanilla extract, pure
(
1/2
tsp.
)
Dairy
Butter, unsalted
(
4
oz.
)
Refrigerated
Egg yolk, large
(
1
)
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
All 3,308 recipes
Social Stats
48.7
Rating
1-100
13
Tweets
63
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1
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Views
52
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Recipe Stats
Published July 1, 2008 (4 years ago).
11 people saved this recipe.
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