Skill required: Baker
2 cups tawny Port
1/2 cup (packed) plus 1 tablespoon golden brown sugar
1/4 teaspoon allspice
1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered
1 tablespoon all purpose flour
1 refrigerated pie crust (half of 15-ounce package)
Vanilla ice cream
1. Preheat oven to 375 degrees F.
2. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes.
3. Place plums in large bowl.
4. Sprinkle flour over; toss to coat.
5. Drizzle 1/3 cup syrup over plums; toss to coat. Reserve remaining syrup.
6. Unroll cold pie crust onto parchment-lined baking sheet.
7. Spoon plums into center of crust, leaving 1 1/2-inch border.
8. Drizzle any remaining syrup from bowl over plums.
9. Fold crust edges over plums.
10.Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar.
11.Bake tart until crust is golden and syrup is bubbling, about 45 minutes.
12.Cut warm or room-temperature tart into wedges.
13.Serve with scoop of vanilla ice cream, drizzling additional syrup over.
Yield: 6 servings
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