Name: Plum Tarts
Cook time: 1 hr
Total time: 3 hr
Yield: Makes 2 tarts (serving 12)
Ingredients: 3 cups all-purpose flour; 2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 1/2 cup sugar; 1 teaspoon salt; 1 teaspoon finely grated fresh lemon zest; 4 large egg yolks; 1 cup sugar; 3 tablespoons cornstarch; 3 3/4 lb small plums (preferably prune plums), halved and pitted; 1 tablespoon fresh lemon juice; Accompaniment: crème frâiche or lightly sweetened sour cream; 2 (9-inch) tart pans with removable bottoms

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Plum TartsJohn Kernick

We love these tarts made with Italian prune plums—small oval plums that turn up at the market from late August until mid-October. These meaty plums have a rich purple-red color and hold their shape well when baked.

Active time: 1 hr Start to finish: 3 hr

Cooks' notes

• Tart shells can be made 1 day ahead and chilled, covered.

•Plums may stand, coated with sugar, cornstarch, and lemon juice and chilled, covered, 1 day. Stir well before proceeding.