Rustic Plum or apple Tart

Ingredients

• Brown sugar

  ⁹⁄₁₆ cup packed or 121g

• Dessert wine

  dry

  16 fl oz or 472g

• Allspice

  ground

  ¼ tsp or 0.5g

• All-purpose flour

  white, unenriched

  1 tbsp or 8g

• All-purpose flour

  white, unenriched

  1 ½ cup or 188g

• Plum

  raw

  10 fruit or 660g

• Granulated sugar

  white

  1 tsp or 4g

• Vegetable shortening

  household, composite

  ½ cup or 103g

• Water

  3 tbsp or 44g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Make the pie dough first! Then chill. PREPARATION: Halve, pit, and quarter each plum halve. Or use pre-made filling, and skip to 3.
2. 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.
3. Mix flour sugar and salt. Add vegetable shortening and mix in until mixture resembles wet sand. Lightly add ice cold water. Turn out and knead lightly. Wrap in plastic wrap and chill for at least 20 minutes, and up to 5 days. Roll out chilled pie crust to 1/4 inch, place on ungreased baking sheet. Spoon filling into center of crust, leaving 1 1/2-inch border. Fold crust edges over filling. Brush crust with water; sprinkle crust and filling with remaining 1 tablespoon brown sugar.
4. 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.
5. Make the pie crust first!