Plum Tart With Spiced Crust

• 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

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

pecans, cinnamon, orange zest, vanilla bean, sugar, egg yolks, flour, red plums, sugar

Taken from cooking.nytimes.com/recipes/9304 (may not work)