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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rustic Plum & Port Tart Recipe

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This recipe for Rustic Plum & Port Tart is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups tawny Port
1/2 cup packed plus 1 Tbl. golden brown sugar
1/4 tsp. allspice
1 1/2 pounds plums (5-6 med.), halved, pitted, each half quartered
1 Tbl. flour
1 refrigerated pie crust
Vanilla ice cream
Directions:
Directions:
Preheat oven to 375 degrees
Boil Port, 1/2 cup sugar & allspice in large skillet until reduced to 2/3 cup, about 10 minutes.
Place plums in large bowl. Sprinkle with flour & toss to coat.
Drizzle 1/3 cup syrup over plums & toss to coat.
Reserve remaining syrup.

Unroll cold pie crust. Spoon plums into center of crust leaving 1 1/2 inch border. Drizzle with remaining syrup. Fold in edges over plums. Brush crust with water. Sprinkly 1 Tbl. sugar over plums & crust.
Bake til golden & bubbly, about 45 minutes.
Cut when warm or at room temp. Serve with vanilly ice cream.
Personal Notes:
Personal Notes:
Also good with peaches or nectarines but best with plums.

 

 

 

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