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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Crusty goodnes and port give this such a deep satisfying flavor and it is Plum season. There are many varieties and I will mix them in this super tart. I would love a job in their test kitchen Bon Appétit | June 2008 by The Bon Appétit Test Kitchen Ingredients:
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 |
Directions:
1. PreparationPreheat oven to 375°F. 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.
2. 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.
3. 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.
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