准备

Begin the filling:

• In a medium bowl, whisk 1/3 cup of the sugar and the cornstarch, kosher salt, and lemon zest. Add the plums and gently toss with your hands to evenly coat with sugar. Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.

制作蛋shell：

• 在9-1/2英寸的凹槽蛋pan的底部和侧面轻轻涂黄油，并带有可移动的底部。

  Put the butter cubes in the freezer. In a small bowl, whisk the egg yolk, lemon zest, and vanilla. Put the flour, sugar, and table salt in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the mixture is crumbly and mealy, about 25 short pulses. Add the egg yolk mixture and blend, using long pulses, just until it forms a moist, crumbly mass, about 15 three-second pulses. The dough won’t come together on its own, but it should hold together when squeezed.

  Transfer the dough to the tart pan. Dip the bottom of a flat-bottomed cup measure in flour and use it to press the dough onto the bottom and sides of the pan in an even layer. Start with the sides, which should be 1/4 inch thick. Reflour the cup whenever it starts to stick to the dough. Wrap the pan in plastic and refrigerate it for at least 1 hour and up to 1 day.

盲烤外壳：

• Position a rack in the lower third of the oven and heat the oven to 375°F. Unwrap the tart shell and prick the bottom and sides several times with a fork. Spray one side of a piece of parchment or foil with cooking spray. Line the shell with the sprayed side down and fill the lined shell with pie weights or dry beans. Set the tart pan on a baking sheet and bake for 20 minutes. Carefully remove the liner and pie weights. Should any dough stick to the liner, simply peel it off and patch it back into the shell. Reduce the heat to 350°F and continue baking until the sides and bottom of the shell are golden brown and dry, 10 to 15 minutes more. Cool on a rack for about 20 minutes.

Finish the tart:

• 将李子或漏勺放在中等大小碗上几分钟。将果汁倒入一个小锅中，然后用中火煮沸。将热量降低至低火，偶尔搅拌，直到非常厚，约3分钟。刮入一个小碗中，冷却约10分钟。

  同时，将平底锅中的蜜饯融化，直至糖浆。将固定剂倒入蛋shell中，并均匀地刷在底部和侧面。使用橡胶铲，将李子汁涂在壳底部的蜜饯上。

  从外壳的边缘开始，将李子切片切成侧向下，并紧密地重叠在同心圆中。如果您有更多的切片，请继续将它们塞入它们的任何位置。您也可以在蛋中心堆积一些。

  如果在搅拌碗中保留任何果汁，则毛毛雨最多1汤匙。在李子上。丢弃其余的。撒剩余的1/2汤匙。李子上的糖。

  Bake the tart directly on the oven rack until the plums are tender when poked with a paring knife and caramelized along their edges (a few tips may even blacken), the crust is a deep golden brown, and any juices look syrupy and bubbly, 40 to 50 minutes. After you remove the tart from the oven, moisten the plums by dipping a pastry brush into the juices between the plums and brushing any surfaces that look dry.

  将蛋t冷却至少2小时，然后用非常锋利的刀切成薄片。

提前提示

You can toss the plums with the sugar mixture and chill the unbaked tart shell up to a day in advance.