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1
In a food processor, pulse the flour with the salt.
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2
Add the butter and pulse just until pea-sized clumps form.
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3
Sprinkle on the ice water and pulse just until the pastry comes together.
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4
Turn the pastry out onto a work surface and flatten it into a disk.
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5
Wrap in plastic and refrigerate until firm, at least 1 hour.
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6
Preheat the oven to 350.
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7
Turn the pastry out onto a floured work surface and roll it out to a 12-inch round.
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8
Transfer the pastry to an 11-inch tart pan with a removable bottom; gently press the pastry up the side of the pan and trim any overhang.
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9
Refrigerate until firm, about 20 minutes.
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10
Line the pastry with foil and fill with pie weights or dried beans.
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11
Bake for about 40 minutes, until dry and lightly golden.
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12
Remove the foil and pie weights and bake for about 15 minutes longer, until the shell is golden brown.
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13
Transfer to a rack to cool.
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14
In a small saucepan, sprinkle the gelatin over the water in an even layer.
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15
Let stand until the gelatin is softened, about 5 minutes.
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16
Meanwhile, in a medium saucepan, warm the milk.
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17
In a medium bowl, whisk the yolks with the sugar until thick and pale.
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18
Whisk in the flour, then gradually whisk in the hot milk until smooth.
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19
Stir in the vanilla and the salt.
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20
Scrape the mixture into the medium saucepan and cook over moderate heat, whisking constantly, until bubbling, about 4 minutes.
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21
Reduce the heat to low and cook, whisking constantly, until no floury taste remains, about 5 minutes longer.
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22
Remove from the heat.
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23
Warm the gelatin over low heat, swirling the pan until melted, about 3 minutes.
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24
Stir the gelatin into the pastry cream.
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25
Scrape the pastry cream into a bowl and cover directly with plastic wrap.
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26
Let cool to room temperature.
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27
Refrigerate until chilled and firm, at least 4 hours or overnight.
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28
In a large skillet, combine the wine, sugar, cloves, peppercorns, cinnamon and vanilla bean and seeds.
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29
Bring to a boil, whisking to dissolve the sugar.
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30
Add the plums and simmer over moderate heat, stirring until tender, about 10 minutes.
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31
Using a slotted spoon, transfer the plums to a plate; let cool to room temperature.
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32
Boil the liquid until reduced to 1/3 cup, about 6 minutes.
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33
Strain the syrup into a bowl.
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34
Pat the plums dry.
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35
Spread the pastry cream in the shell.
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36
Arrange the plums in concentric circles over the cream.
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37
Brush some of the syrup over the plums.
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38
(If the syrup is too thick, reheat it gently.)
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39
Refrigerate the tart until just set, about 1 hour.
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40
Cut into wedges; serve the remaining syrup on the side.
