Rustic Port Plum Tart
Parchment paper Vegetable cooking spray
1 1/2 pounds plums, sliced 1/2 cup sugar
1/3 cup plum or apricot preserves 2 tablespoons Prager Port
1 teaspoon vanilla extract 1/4 teaspoon ground allspice
1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon flour 1 large egg
1 tablespoon sugar 1/3 cup powdered sugar (optional)
Preheat oven to 350°
Mix together plums and next 5 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
Line baking sheet with parchment paper; coat parchment paper with cooking spray. Unroll the piecrust onto a baking sheet. Roll into a 12-inch circle. Set aside.
After 30 minutes, drain and reserve the liquid from the plum mixture into a small sauce pan.
Add flour to plums, mix together. Mound plums into center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving about a 5 inches wide opening in the center.
Mix together egg and 1 Tbsp. water. Brush piecrust with egg wash, and sprinkle with 1 Tbsp. sugar.
Bake for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
While tart is cooling, bring reserved plum liquid to a boil over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Drizzle 1 to 2 Tbsp. hot plum liquid over the fruit in center of the tart. Serve immediately with remaining plum syrup, whipped cream, or a scoop of vanilla ice cream or maybe you would like all the three.
After the tart cools, Sprinkle powered sugar over the crust to add a little color.
Enjoy this sweetdessert with your family & friends and a glass of Prager Port.