6 Servings 45 min Cook
7 Oz Pie Crust
1/2 Cup packed Brown Sugar
16 Fl oz Dessert Wine
1/2 Cup Vanilla Ice Cream
1/4 Tsp Allspice
1 Tbsp Wheat Flour
10 Fruit (2-1/8" dia) Plums
PREPARATION: Halve, pit, and quarter each plum halve.
Preheat oven to 375F.
Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes.
Place plums in large bowl.
Sprinkle flour over; toss to coat.
Drizzle 1/3 cup syrup over plums; toss to coat.
Reserve remaining syrup.
Unroll cold pie crust onto parchment-lined baking sheet.
Spoon plums into center of crust, leaving 1 1/2-inch border; drizzle any remaining syrup from bowl over plums.
Fold crust edges over plums.
Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.
Bake tart until crust is golden and syrup is bubbling, about 45 minutes.
Cut warm or room-temperature tart into wedges.
Serve with scoop of vanilla ice cream, drizzling additional syrup over.
