Rustic Plum and Port Tart

Ingredients

• Pie crust

  Standard-type, dry mix

  7 oz or 198g

• Brown sugar

  ⁹⁄₁₆ cup packed or 121g

• Dessert wine

  Alcoholic beverage, dry

  16 fl oz or 472g

• Vanilla ice cream

  ½ cup or 66g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Plums

  Raw

  10 fruit or 660g

Directions

1. PREPARATION: Halve, pit, and quarter each plum halve.
2. 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.
3. 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.
4. 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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