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1
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.
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2
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.
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3
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.
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4
Preheat the oven to 400u00b0F. 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.
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5
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.
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6
Place mascarpone, cream, liqueur and 2 tbsp powdered sugar in a large bowl, Beat with electric mixer on low speed until combined. Cover; refrigerate.
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7
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.
