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1
Whisk creme fraiche and orange peel in small bowl.
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2
Cover; chill.
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3
Roll out pastry on lightly floured surface; trim corners to create circle.
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4
Place on plate.
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5
DO AHEAD: Creme fraiche and crust can be prepared 1 day ahead.
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6
Cover separately and chill.
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7
Preheat oven to 400F.
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8
Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl.
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9
Let stand 30 minutes.
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10
Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat.
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11
Sprinkle remaining 2/3 cup sugar evenly over melted butter.
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12
Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer).
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13
Drizzle accumulated juices from bowl over top.
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14
Cook over medium heat, shaking skillet gently to prevent sticking.
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15
Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes.
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16
Remove skillet from heat; cool 10 minutes.
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17
Slide crust atop plums in skillet.
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18
Press crust edges down around plums at edge of skillet.
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19
Cut several slits to allow steam to escape.
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20
Bake until golden brown, about 30 minutes.
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21
Cool tart completely in skillet.
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22
Rewarm in skillet set over high heat to loosen, about 3 minutes.
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23
Place large platter over skillet.
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24
Using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter.
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25
Slowly lift off skillet.
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26
Let stand at least 30 minutes and up to 4 hours at room temperature.
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27
Serve with orange creme fraiche.
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28
*Sold at some supermarkets and at specialty foods stores.
