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Recipes
January 2008

Rustic Plum and Port Tart

By The Bon Appétit Test Kitchen

Recipe information

  • Total Time

    1 minutes

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat 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.

    Step 2

    Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 11/2-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.

    Step 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.

Nutrition Per Serving

6 servings One serving contains the following: (Analysis with 1/4 cup ice cream per serving.) Calories (kcal) 370.57 % Calories from Fat 35.9 Fat (g) 14.78 Saturated Fat (g) 5.76 Cholesterol (mg) 14.52 Carbohydrates (g) 57.71 Dietary Fiber (g) 2.12 Total Sugars (g) 39.12 Net Carbs (g) 55.59
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