Rustic Plum and Port Tart

This was great! DoNOT puncture the crust- even consider a pie pan. I only had high quality port so I made 1/2 of the sauce. It was lovely. I imagine one could sauté plums in butter and the port and sugar, and that can be eaten on top of ice cream

• cesaera

• Upstate, NY

• 9/7/2020

Nothing special.

• jsbjk

• Winnetka, IL

• 9/5/2020

This was so good! I made my own pie crust, which turned out really nice and flaky. I used half the amount of brown sugar, and about 1 and 1/3 cups of port (I wanted to drink some too). I reduced the port down to a little less than half a cup, and used most of it in the pie. There was plenty of syrup for my plums, and I think if I had used all of it my pie would have too much liquid. I used about 8-10 small plums in the pie. The port flavor came out wonderfully in the finished pie, even though I didn't use the full 2c, and to my taste the pie was perfectly sweetened with half the amount of sugar. I served it with unsweetened whipped cream instead of ice cream, drizzled some port syrup over, and paired it with a glass of port. It was incredible, and simple to make.

• sub224

• 7/29/2013

Be careful the dough is not punctured, what a mess you'll have.

• slholmes

• Atlanta

• 10/15/2010

This recipe was exactly what I expected--a great blend of rustic and sophistication. I took previous reviewers' advice and added a bit more more fruit (a handful of cherries, since I only had 6 plums). Added a cinnamon stick to the sauce, too. Other than that, followed the recipe to a "T" and it came out perfectly. Not too sweet, either.

• micanum

• Long Beach, CA

• 7/2/2009

Amazing! The simplicity and the Port make it very appealing. I will definitely make this again and again.

• mspennylane5

• New Jersey

• 11/17/2008

This recipe was delicious, easy to make and made the most of in-season plums. We found it unnecssary to pur the extra sytrup over the pie, as it was saucy enough - but it was the right amount for a second pie, especially since the ready- made pie crust comes with two sheets.

• Anonymous

• Toronto

• 8/25/2008

This was an amazingly easy and delicious plum tart. I was worried about using a pre-made crust, but it came out wonderfully. Make sure to drizzle with the remaining syrup. The port flavor imparted to the plums cannot be underestimated!

• Anonymous

• colorado

• 8/16/2008

My husband thought it was too sugary but I liked it. I would not have been able to eat it without the vanilla ice cream. I thought the recipe could have been more specific and detailed, I had a hard time getting the liquid to become syrupy and then it almost burned. Since plums are small I would add about 4 more than the recipe called for. It's probably best as a winter dessert but I don't think plums are in season then. I made mine in a glass pie pan because it was small. I agree other stone fruit added to it would be great.

• eyecatch

• San Jose, CA

• 6/19/2008

I really wanted to make this recipe, but after sending my DH to 3 different stores, he arrived home with no plums. Obviously, they are out of season. I had already made my port syrup, so had to improvise. I had some frozen peaches and blueberries in the freezer, and some fresh bing cherries. I just mixed them together and increased the flour a bit, tossed with the syrup and put it in the crust. I then topped with a strusel topping. It was delicious!!!! My DH wants it again. Can't wait to try it with plums once they come into season. Reviewers, please don't be mad because I rated this not based on the original recipe. I think the big key to this is the reduced port syrup...it's a real winner and it core to this dessert. Try it!

• cookykamp

• El Paso, Tx

• 5/21/2008

absolutely delicious, and so simple to make. can't wait to make this again soon!

• havecakewilltravel

• california

• 5/11/2008