Plum-and-Port Crostata

Name: Plum-and-Port Crostata
Ingredients: 1.25 cups all-purpose flour, plus more for surface; 1.5 teaspoons coarse salt; 0.5 teaspoon granulated sugar; 4 ounces (1 stick) cold unsalted butter, cut into small pieces; 2 tablespoons ice water; 1.5 cups ruby port; 1.25 cups packed light-brown sugar; 0.5 Thai chile, seeded and minced (optional); 2 pounds Italian prune plums, halved and pitted; 0.25 cup cornstarch; 0.25 teaspoon ground cinnamon; 1 teaspoon heavy cream, for brushing; Sanding sugar, for sprinkling

3.1

(14)

4 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

8

Yield:

1 8-inch 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.

Ingredients

1 ¼ cups all-purpose flour, plus more for surface
1 ½ teaspoons coarse salt
½ teaspoon granulated sugar
4 ounces (1 stick) cold unsalted butter, cut into small pieces
2 tablespoons ice water
1 ½ cups ruby port
1 ¼ cups packed light-brown sugar
½ Thai chile, seeded and minced (optional)
2 pounds Italian prune plums, halved and pitted
¼ cup cornstarch
¼ teaspoon ground cinnamon
1 teaspoon heavy cream, for brushing
Sanding sugar, for sprinkling

Directions

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.
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.
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.
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.