1 1/2 cups flour
9 tablespoons cold unsalted butter, cut into pieces
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon fresh lemon zest
2 egg yolks
2 tablespoons of ice cold water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
10 small ripe plums, pitted and cut into wedges
2 tablespoons apricot preserves
Start with filling by mixing sugar and cornstarch in a bowl, mix in the plums and lemon juice. Make sure plums are coated with mixture. Let it rest for 30 minutes. Pour plums and juices over a colander that's sitting over a saucepan. Let it drain for another 30 minutes, making sure you save all the liquid dripping from the colander.
Make the pastry during the first 30 minutes of the filling process. In a food processor mix flour, sugar, salt, lemon zest and butter. Pulse until combined. Add egg yolks and water and pulse a few more times, until lightly crumbled.
Pour the pastry on your counter top, and press crumbs together into a ball. Using your hands again, press the pastry dough into a 9 inch removable bottom tart pan. Prickle all over with a fork. Refrigerate for at least 30 minutes.
Preheat the oven to 425F.
Cook liquid from plums over medium heat, stirring frequently until thickened. Set aside and let it cool down for a few minutes.
Remove pastry from refrigerator. Spread the apricot preserves over the bottom.
Spread the pink syrup over the apricot preserves. Lay the plums evenly over the pink syrup.
Place tart in oven. Cook for 15 minutes. Lower temperature to 350F and cover the tart loosely with aluminum foil. Bake for another 45 minutes. Remove from oven and cool down on a rack.
(Serve with fresh citrus wiped cream. With an electric mixer whisk 2 cups of heavy cream until soft peaks. Add 4 tablespoons of sugar and 1 tablespoon of lemon zest, and mix for another minute. Refrigerate until ready to serve).