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Plum and Port Crostata
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes one 9-inch crostata
Ingredients
Ingredient Checklist
1 1/2 cups ruby port
1 1/4 cups packed light-brown sugar, divided
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
1/2 recipe Martha’s Pate Brisee
Gallery
Plum and Port Crostata
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes one 9-inch crostata
Gallery
Plum and Port Crostata
Credit:
Bryan Gardner
Plum and Port Crostata
Credit:
Bryan Gardner
Plum and Port Crostata
Recipe Summary
Yield: Makes one 9-inch crostata
Recipe Summary
Yield: Makes one 9-inch crostata
Yield: Makes one 9-inch crostata
Makes one 9-inch crostata
Ingredients
Ingredients
- 1 1/2 cups ruby port
- 1 1/4 cups packed light-brown sugar, divided
- 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
- 1/2 recipe Martha’s Pate Brisee
Directions
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. Cover, and let cool 10 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.
Stir together remaining 3/4 cup brown sugar and remaining 1/2 teaspoon salt, 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 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 45 minutes more. Let cool.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Plum and Port Crostata
- of Reviews
Reviews:
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All Reviews for Plum and Port Crostata
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
