New This Month

Plum-and-Port Crostata


Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat to the dessert.

  • Servings: 8

Source: Martha Stewart Living, August 2009


  • 1 1/4 cups all-purpose flour, plus more for surface
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon granulated sugar
  • 4 ounces (1 stick) cold unsalted butter, cut into small pieces
  • 2 tablespoons ice water
  • 1 1/2 cups ruby port
  • 1 1/4 cups packed light-brown sugar
  • 1/2 Thai chile, seeded and minced (optional)
  • 2 pounds Italian prune plums, halved and pitted
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon heavy cream, for brushing
  • Sanding sugar, for sprinkling


  1. Pulse flour, 1/2 teaspoon salt, and the granulated sugar in a food processor. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add ice water until dough comes together. Shape into a disk. Wrap in plastic. Refrigerate for 30 minutes.

  2. On a lightly floured surface, roll out dough to 1/8-inch thickness. Fit into an 8-inch pie dish, leaving a 1-inch overhang. Freeze for up to 30 minutes.

  3. Preheat oven to 400 degrees. Simmer port and 1/2 cup brown sugar in a saucepan over medium heat until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile if desired. Cover, and let cool for 10 minutes.

  4. Stir together remaining 3/4 cup brown sugar and teaspoon salt, the plums, cornstarch, cinnamon, and port syrup. Transfer to pie shell. Fold in overhang to form a crust; brush crust with cream, and sprinkle with sanding sugar. Bake for 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 45 minutes more. Let cool.

Reviews Add a comment

  • Bill2011
    2 MAR, 2013
    Enjoyed this recipe. Thank you.
  • Laura Sezonov
    25 SEP, 2012
    The pie was really delicious and easy to make but there is No Way it needs to cook for 2+ hours. After I turned heat down I cooked for about 60 minutes (and turned heat to 350 F halfway) and it was over done. Try something like 45 minutes instead and maybe turn down the heat. Really tasty though even though the crust was overdone.
  • silieputty
    16 SEP, 2012
    After I turned the heat down at the 30 minute mark, I set the timer for 60 minutes. About 50 minutes into it, I smelled something burning - I took the pie out at this point, as juices had boiled over and were becoming burned on the baking sheet. The color of the crust was fine. Hope the pie doesn't taste burned :(
  • metalouise
    2 SEP, 2009
    do your really need to cook for this 2 hours? Never cooked a pie that long!
  • metalouise
    2 SEP, 2009
    do you really need to cook this for 2 hours? I have never cooked a pie 2 hours. Looked up other similar recipes and recommended cooking time was 30 minutes total