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: All-purpose flour, for dusting; 1/2 recipe Pate Brisee (page 322); 1 1/2 cups ruby port; 1 1/4 cups packed light brown sugar; 1/2 Thai chile, seeded and minced (optional); 1 teaspoon salt; 2 pounds Italian prune plums, halved and pitted; 1/4 cup cornstarch; 1/4 teaspoon ground cinnamon; 1 teaspoon heavy cream, for brushing; Coarse sanding sugar, for sprinkling

Servings: persons

All-purpose flour, for dusting
1/2 recipe Pate Brisee (page 322)
1 1/2 cups ruby port
1 1/4 cups packed light brown sugar
1/2 Thai chile, seeded and minced (optional)
1 teaspoon salt
2 pounds Italian prune plums, halved and pitted
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon heavy cream, for brushing
Coarse sanding sugar, for sprinkling

1
On a lightly floured surface, roll out dough to a 12-inch round, 1/8 inch thick.
2
Fit into an 8-inch pie plate, leaving a 1-inch overhang.
3
Refrigerate or freeze until firm, about 30 minutes.
4
Simmer port and 1/2 cup brown sugar in a saucepan until reduced to 1/2 cup, about 25 minutes.
5
Transfer to a bowl.
6
Add chile, if desired.
7
Cover, and let cool 10 minutes.
8
Meanwhile, preheat oven to 400F.
9
Stir together remaining 3/4 cup brown sugar and the salt, plums, cornstarch, cinnamon, and port syrup.
10
Pour into pie shell.
11
Fold in overhang to form a border; brush dough with cream, and sprinkle with sanding sugar.
12
Bake 30 minutes; reduce heat to 375F.
13
Bake until crust is golden and center is bubbling, about 90 minutes more.
14
Let pie cool completely on a wire rack.

297

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: All-purpose flour, for dusting, 1/2 recipe Pate Brisee (page 322), 1 1/2 cups ruby port, 1 1/4 cups packed light brown 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.

Plum and Port Crostata

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