- 6
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
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.