Plum And Port Crostata Recipe

Name: Plum And Port Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Makes one 8-inch crostata; Serves 8; 1 1/4 cups all-purpose flour, plus more for surface; 1/2 teaspoons coarse salt; 1/2 teaspoon granulated sugar; 4 ounces (1 stick) cold unsalted butter, cut into small pieces; 2 tablespoons ice water; 1 1/2 cups ruby port; 1 cups packed light-brown sugar; 1/2 Thai chile, seeded and minced (optional); 2 pounds Italian prune plums, halved and pitted; 1/4 cup cornstarch or tapioca; 1/4 teaspoon ground cinnamon; 1 teaspoon heavy cream, for brushing; Raw sugar, for sprinkling

Servings: persons

Makes one 8-inch crostata; Serves 8
1 1/4 cups all-purpose flour, plus more for surface
1/2 teaspoons coarse salt
1/2 teaspoon granulated sugar
4 ounces (1 stick) cold unsalted butter, cut into small pieces
2 tablespoons ice water
1 1/2 cups ruby port
1 cups packed light-brown sugar
1/2 Thai chile, seeded and minced (optional)
2 pounds Italian prune plums, halved and pitted
1/4 cup cornstarch or tapioca
1/4 teaspoon ground cinnamon
1 teaspoon heavy cream, for brushing
Raw sugar, for sprinkling

1
Pulse flour, 1/2 teaspoon salt, and the granulated sugar in a food processor. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add ice water until dough comes together. Shape into a disk. Wrap in plastic. Refrigerate for 30 minutes.
2
On a lightly floured surface, roll out dough to 1/8-inch thickness. Fit into an 8-inch pie dish, leaving a 1-inch overhang. Freeze for up to 30 minutes.
3
Preheat oven to 400 degrees. Simmer port and 1/2 cup brown sugar in a saucepan over medium heat until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile if desired. Cover, and let cool for 10 minutes.
4
Stir together remaining 3/4 cup brown sugar and teaspoon salt, the plums, cornstarch, cinnamon, and port syrup. Transfer to pie shell. Fold in overhang to form a crust; brush crust with cream, and sprinkle with sanding sugar. Bake for 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 1 1/2 hours more. Let cool.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Makes one 8-inch crostata; Serves 8, 1 1/4 cups all-purpose flour, plus more for surface, 1/2 teaspoons coarse salt, 1/2 teaspoon granulated sugar, and more.

Yes, Plum And Port Crostata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plum And Port Crostata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions