RUSTIC PLUM AND PORT TART

By BobD

Ingredients

• 6 SERVINGS
• 2 cups tawny Port
• 1/2 cup (packed) plus 1 tablespoon golden brown sugar
• 1/4 teaspoon allspice
• 1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered
• 1 tablespoon all purpose flour
• 1 refrigerated pie crust (half of 15-ounce package)
• Vanilla ice cream

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 375F.

Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes.

Place plums in large bowl. Sprinkle flour over; toss to coat.

Drizzle 1/3 cup syrup over plums; toss to coat. Reserve remaining syrup.

Unroll cold pie crust onto parchment-lined baking sheet.

Spoon plums into center of crust, leaving 1 1/2-inch border; drizzle any remaining syrup from bowl over plums.

Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.

Bake tart until crust is golden and syrup is bubbling, about 45 minutes.

Cut warm or room-temperature tart into wedges.

Serve with scoop of vanilla ice cream, drizzling additional syrup over.