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1
Make the Dough In a food processor, pulse both flours with the cornmeal, sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible.
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3
Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter.
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4
Scrape the dough out onto a work surface and gather it together.
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5
Quarter the dough and form into four 1/2-inch-thick disks.
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6
Wrap the disks in plastic and refrigerate until well chilled, at least 1 hour.
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7
Meanwhile, Prepare the Filling In a large saucepan, melt the butter.
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8
Add 1/3 cup of the sugar and the vanilla seeds and cook over moderately high heat, stirring constantly, until the sugar turns light amber, about 1 minute.
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9
Add the apples and lemon juice and cook, stirring occasionally, until all of the liquid has evaporated and the apples begin to caramelize, 11 minutes.
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10
Transfer to a bowl to cool, then stir in the plums.
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11
Meanwhile, Prepare the Filling Preheat the oven to 400.
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12
On a lightly floured work surface, roll out each disk of dough to a 6-inch round, a scant 1/4 inch thick.
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13
Transfer the rounds to 2 baking sheets lined with parchment paper.
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14
Mix the remaining 2 tablespoons of sugar with the flour and sprinkle evenly in the center of the dough rounds.
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15
Spoon the apple-plum filling over the dough, leaving a 1 1/2-inch border.
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16
Fold the dough border over the filling, leaving the centers exposed.
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17
Lightly brush the tart rims with water and liberally sprinkle them with sugar.
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18
Meanwhile, Prepare the Filling Bake the tarts for about 35 minutes, until the crust is browned and the filling is bubbling.
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19
Let cool slightly on the baking sheets, then transfer the tarts to a rack and let cool completely, at least 30 minutes.
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20
Serve with creme fraiche or vanilla ice cream.
