Best Plum And Port Crostata Recipes

Plum and Port Crostata image

Provided by Martha Stewart

Yield Makes one 9-inch crostata

Number Of Ingredients 8

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

Steps:

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.

Plum-and-Port Crostata image

Provided by Martha Stewart

Yield Makes one 8-inch crostata

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for surface
1 1/2 teaspoons coarse salt
1/2 teaspoon granulated sugar
4 ounces (1 stick) cold unsalted butter, cut into small pieces
2 tablespoons ice water
1 1/2 cups ruby port
1 1/4 cups packed light-brown sugar
1/2 Thai chile, seeded and minced (optional)
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

Steps:

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.

Plum and Port Crostata image

Yield makes one 8-inch pie

Number Of Ingredients 11

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

Steps:

On a lightly floured surface, roll out dough to a 12-inch round, 1/8 inch thick. Fit into an 8-inch pie plate, leaving a 1-inch overhang. Refrigerate or freeze until firm, about 30 minutes.
Simmer port and 1/2 cup brown sugar in a saucepan until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile, if desired. Cover, and let cool 10 minutes.
Meanwhile, preheat oven to 400°F. Stir together remaining 3/4 cup brown sugar and the salt, plums, cornstarch, cinnamon, and port syrup. Pour into pie shell. Fold in overhang to form a border; brush dough with cream, and sprinkle with sanding sugar. Bake 30 minutes; reduce heat to 375°F. Bake until crust is golden and center is bubbling, about 90 minutes more. Let pie cool completely on a wire rack.