Rustic Port Plum Tart                                         

                                          

Ingredients

 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)

Preparation

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.