Rustic Plum and Port Tart

Ingredients

• 1 tablespoon all purpose flour 
• 0.3 teaspoon allspice 
• 0.5 cup plus 1 tablespoon golden brown sugar packed ()
• 1.5 pounds plums pitted halved quartered (5 to 6 medium)
• 2 cups tawny port 
• 1  pie crust refrigerated
• 6 servings whipped cream 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 375°F. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes.
2. Place plums in large bowl.
3. Sprinkle flour over; toss to coat.
4. Drizzle 1/3 cup syrup over plums; toss to coat. Reserve remaining syrup.
5. 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.
6. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.
7. Bake tart until crust is golden and syrup is bubbling, about 45 minutes.
8. Cut warm or room-temperature tart into wedges.
9. Serve with scoop of vanilla ice cream, drizzling additional syrup over.