Plum and Port Crostata

Name: Plum and Port Crostata
Yield: makes one 8-inch pie
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Brisée (page 322); 1 1/2 cups ruby port; 1 1/4 cups packed light brown sugar; 1/2 Thai chile, seeded and minced (optional); 1 teaspoon salt; 2 pounds Italian prune plums, halved and pitted; 1/4 cup cornstarch; 1/4 teaspoon ground cinnamon; 1 teaspoon heavy cream, for brushing; Coarse sanding sugar, for sprinkling

January 24, 2012

The filling for this Italian-style tart begins with a flavorful reduction of port wine and brown sugar; half a fresh Thai chile is added for a subtle—but entirely optional—bit of heat. Start with the best fruit you can find. Small, oval Italian prune plums are firmer and sweeter than other plums; plus, since they are a freestone fruit, their pits are not attached to the flesh and are therefore easily removed.

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