Plum Tart With Spiced Crust

Name: Plum Tart With Spiced Crust
Total time: 1 h 15 min
Yield: 1 tart
Ingredients: 1 cup toasted pecans; 1 teaspoon cinnamon; 1 teaspoon orange zest; Basic tart dough (see recipe); 1 2-inch vanilla bean, split lengthwise; 1 cup half-and-half; 1 cup sugar; 3 egg yolks; 1 tablespoon flour; 12 medium-size red plums (about 2 pounds) halved, stones removed and quartered; 1 cup sugar

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 3(8)
Comments: Read comments

Featured in: The Art of the Tart

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Ingredients

Yield:1 tart

The Crust

1cup toasted pecans
1teaspoon cinnamon
1teaspoon orange zest
Basic tart dough (see recipe)

The Custard

12-inch vanilla bean, split lengthwise
1cup half-and-half
1cup sugar
3egg yolks
1tablespoon flour

The Fruit

12medium-size red plums (about 2 pounds) halved, stones removed and quartered
1cup sugar

Ingredient Substitution Guide

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Preparation

Step 1
To make the crust, place the pecans, cinnamon and orange zest in a food processor. Pulse until the nuts are finely ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above, omitting the lemon zest. Proceed with the dough's second step.
Step 2
Scrape the vanilla bean into the half-and-half, add the sugar, egg yolks and flour, whisk well and refrigerate. Toss the plums with the sugar.
Step 3
Preheat the oven to 350 degrees. Roll out the dough and fit into 12-inch tart pan. Prick the dough lightly with a fork. Arrange the plums in concentric circles, using as many layers as necessary. Gently pour the half-and-half mixture over the tart; the mixture will not cover the plums completely, but it should be evenly distributed. Bake until the custard is set, 45 to 50 minutes.