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Plum & Port Crostata




Source of Recipe


Unknown






List of Ingredients



• 1 1/4 cups all purpose flour
  
• 1 1/2 tsp salt
  
• 1/2 tsp granulated sugar
  
• 4oz cold, unsalted butter cut in pieces
  
• 2 tbsp ice water
  
• 1.5 cups ruby port
  
• 1 1/4 cups light brown sugar
  
• 1/2 Thai chile, seeded and minced
  
• 2 lbs Italian plums, halved and pitted
  
• 1/4 cup cornstarch
  
• 1/4 tsp cinnamon
  
• 1 tsp heavy cream
  






Instructions



1. Pulse flour, 1/2 tsp salt and sugar in processor. Add butter, pulse until resembles coarse meal. With machine running, slowly add ice water, until dough comes together. Shape into disk, wrap in plastic and refrigerate 30 minutes.
   
2. On lightly floured surface, roll out dough and 1/8-in thickness. Fit into 8-in pie dish, leave 1-in overhang. freeze up to 30 minutes.
   
3. Preheat oven to 400. Simmer port and 1/2 cup brown sugar in saucepan over med heat until reduced to 1/2 cup. About 25 minutes. Transfer to bowl, add chile. Cover and let cool 10 minutes.
   
4. Stir together remaining sugar and tsp salt, plums, cornstarch, cinnamon and port syrup. Transfer to pie shell. Fold overhand to make crust. brush with cream and top with sanding sugar. Bake 30 minutes; reduce oven heat to 375, bake until golden and center is bubbling, about 1.2 hours. Let cool.