- Preheat oven to 350 F. For the crust: use the bowl of a food processor fitted with blade attachment. Pulse together flour, cornstarch, sugar, and salt. Add butter and pulse until mixture resembles coarse cornmeal.
- In a small bowl, whisk together egg yolk, sweetened condensed milk, and vanilla. Slowly add egg yolk mixture to flour mixture while pulsing. Continue until the dough just begins to come together.
- Turn dough out onto a lightly floured surface. Gently knead it until the dry ingredients are fully integrated and the dough holds together, being careful not to overwork it. Press dough into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
- Spray an 8-inch fluted tart pan (or pie pan) with nonstick cooking spray. Crumble the majority of the dough into the tart pan and gently press onto the bottom and up the sides to create 1/8 inch of crust all around. Set aside any extra dough.
- For filling, split each plum along its natural seam and remove stone, leaving plum still hinged on the backside like a little book.
- Arrange plums upright on uncooked dough, flesh side facing in. Crumble extra dough evenly on top of the plums. Sprinkle raw sugar over the plums as well.
- Bake tart until the sides of the dough are golden brown and the plums are tender, about 45 minutes. If plums begin to brown before they are tender, carefully cover with aluminum foil and continue baking until the juices of the plums start running.
Photo by thepalatablelife.com
