Plum And Mascarpone Tart - cooking recipe

Ingredients

2 1/3 cups flour
1 1/3 cups ground hazelnuts
2/3 cup plus 2 tbsp powdered sugar
1 cup (2 sticks) cold butter, chopped
2 None egg yolks
1 bottle (750 ml) dessert wine
1 2/3 cups granulated sugar
1 None vanilla bean, split lengthwise
10 None ripe plums, quartered and pitted
2 lbs mascarpone cheese
2 1/2 cups heavy cream
2 tbsp amaretto

Preparation

Process flour, ground hazelnuts and 2/3 cup powdered sugar until just combined. Add butter; process until mixture resembles breadcrumbs. Beat egg yolks with 2 tsp ice-cold water. Add to flour mixture and pulse until just combined. Divide dough in half and form each into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
Meanwhile, stir wine, granulated sugar and vanilla bean in a large, deep skillet on medium heat until sugar has dissolved. Bring to a boil. Add plums. Reduce heat to low; simmer for 3 mins, or until just tender. Cool.
Roll out pastry discs, one at a time, between floured sheets of parchment paper until large enough to line two 9-inch tart pans with removable bottoms. Press into bottoms and sides of pans; trim edges. Cover; refrigerate for 1 hour, or until firm.
Preheat the oven to 400\u00b0F. Place each tart pan on a baking pan. Line crusts with parchment paper and fill with baking beans. Bake for 20 mins, swapping pans halfway through. Remove paper and beans; bake for 10 mins, or until golden and cooked through, swapping pans halfway through. Cool.
Meanwhile, strain plums, reserving syrup and vanilla bean. Peel plums. Return reserved syrup to skillet; simmer for 20 mins, or until reduced by half. Cool. Return plums to syrup.
Place mascarpone, cream, liqueur and 2 tbsp powdered sugar in a large bowl, Beat with electric mixer on low speed until combined. Cover; refrigerate.
Place crusts on platters. Spoon mascarpone mixture into crusts. Top with plums. Garnish each with half the vanilla bean and drizzle with a little syrup. Serve immediately with remaining syrup.