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Gallery Plum-and-Port Crostata Recipe Summary Servings: 8 Yield: Makes one 8-inch crostata

Ingredients Ingredient Checklist 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

Gallery Plum-and-Port Crostata

Recipe Summary Servings: 8 Yield: Makes one 8-inch crostata

Plum-and-Port Crostata

Plum-and-Port Crostata

Plum-and-Port Crostata

Recipe Summary Servings: 8 Yield: Makes one 8-inch crostata

Recipe Summary

Servings: 8 Yield: Makes one 8-inch crostata

Servings: 8

Yield: Makes one 8-inch crostata

8

Makes one 8-inch crostata

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (5)

 Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        2    3 star values:        5    2 star values:        2    1 star values:        2

Reviews (5)

Add Rating & Review     14 Ratings   5 star values:        3    4 star values:        2    3 star values:        5    2 star values:        2    1 star values:        2

Add Rating & Review

14 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 2

14 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 2

14 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 2

  • 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 2 1 star values: 2

    Martha Stewart Member     Rating: Unrated       03/02/2013   Enjoyed this recipe. Thank you.  

Martha Stewart Member     Rating: Unrated       09/25/2012   The pie was really delicious and easy to make but there is No Way it needs to cook for 2+ hours. After I turned heat down I cooked for about 60 minutes (and turned heat to 350 F halfway) and it was over done. Try something like 45 minutes instead and maybe turn down the heat. Really tasty though even though the crust was overdone.  

Martha Stewart Member     Rating: Unrated       09/16/2012   After I turned the heat down at the 30 minute mark, I set the timer for 60 minutes. About 50 minutes into it, I smelled something burning - I took the pie out at this point, as juices had boiled over and were becoming burned on the baking sheet. The color of the crust was fine. Hope the pie doesn't taste burned :(  

Martha Stewart Member     Rating: Unrated       09/02/2009   do your really need to cook for this 2 hours? Never cooked a pie that long!  

Martha Stewart Member     Rating: Unrated       09/02/2009   do you really need to cook this for 2 hours? I have never cooked a pie 2 hours. Looked up other similar recipes and recommended cooking time was 30 minutes total

    Martha Stewart Member

    Rating: Unrated 03/02/2013

Enjoyed this recipe. Thank you.

Rating: Unrated

Rating: Unrated 09/25/2012

The pie was really delicious and easy to make but there is No Way it needs to cook for 2+ hours. After I turned heat down I cooked for about 60 minutes (and turned heat to 350 F halfway) and it was over done. Try something like 45 minutes instead and maybe turn down the heat. Really tasty though even though the crust was overdone.

Rating: Unrated 09/16/2012

After I turned the heat down at the 30 minute mark, I set the timer for 60 minutes. About 50 minutes into it, I smelled something burning - I took the pie out at this point, as juices had boiled over and were becoming burned on the baking sheet. The color of the crust was fine. Hope the pie doesn’t taste burned :(

Rating: Unrated 09/02/2009

do your really need to cook for this 2 hours? Never cooked a pie that long!

do you really need to cook this for 2 hours? I have never cooked a pie 2 hours. Looked up other similar recipes and recommended cooking time was 30 minutes total

All Reviews for Plum-and-Port Crostata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Plum-and-Port Crostata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest