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Rustic Plum and Port Tart

Rustic Plum and Port Tart

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  • 1/2 cup (packed) plus 1 tablespoon golden brown sugar
  • 1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered
  • 1 tablespoon all purpose flour
  • 1 refrigerated pie crust (half of 15-ounce package)

Recipe Preparation

  • Preheat oven to 375°F. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes. Place plums in large bowl. Sprinkle flour over; toss to coat. Drizzle 1/3 cup syrup over plums; toss to coat. Reserve remaining syrup.

  • Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 11/2-inch border; drizzle any remaining syrup from bowl over plums. Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.

  • Bake tart until crust is golden and syrup is bubbling, about 45 minutes. Cut warm or room-temperature tart into wedges. Serve with scoop of vanilla ice cream, drizzling additional syrup over.

Recipe by Bon Appétit Test Kitchen

Nutritional Content

6 servings One serving contains the following: (Analysis with 1/4 cup ice cream per serving.) Calories (kcal) 370.57 % Calories from Fat 35.9 Fat (g) 14.78 Saturated Fat (g) 5.76 Cholesterol (mg) 14.52 Carbohydrates (g) 57.71 Dietary Fiber (g) 2.12 Total Sugars (g) 39.12 Net Carbs (g) 55.59Reviews Section

Watch the video: Jamies Bakewell Tart. Jamie Oliver - AD (July 2022).


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