Plum Shortbread Tart

Ingredients

• 2 tablespoons amaretto 
• 1 tablespoon apricot preserves 
• 0.3 cup butter softened
• 2 tablespoons butter 
• 1 large egg yolk 
• 6 large egg yolk 
• 0.8 cup flour all-purpose
• 6 tablespoons flour all-purpose
• 1 tablespoon lemon zest loosely packed
• 2 cups milk 
• 4  plums thinly sliced
• 0.3 cup powdered sugar 
• 1 pinch sea salt 
• 0.3 cup slivered almonds toasted
• 0.5 cup sugar 

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• plastic wrap
• hand mixer
• tart form

Directions

1. Preheat oven to 35
2. 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.
3. Bake 14 minutes or until golden. Cool completely.
4. Whisk 6 egg yolks until thick and pale.
5. Whisk together sugar, 6 Tbsp. all-purpose flour, and a pinch of sea salt.
6. Combine milk and lemon zest in a saucepan; cook over medium heat, stirring constantly, 5 minutes or just until it begins to steam.
7. 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.
8. Transfer to a bowl; place plastic wrap directly onto custard. Cool 1 hour.
9. Spread into crust; top with thinly sliced plums.
10. Brush with warm apricot preserves.