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Rustic Plum & Port Tart Recipe

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This recipe for Rustic Plum & Port Tart, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan McDonald
Added: Wednesday, June 24, 2009


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

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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