Today I tried a new recipe for a rustic plum tart with a Port reduction syrup. It's simple, quick to prepare and delicious! The only difference from the original recipe that I did, was I used a California Port instead of a Tawny Port. The Port I used is from Chateau Ruton who makes a Port that is not as sweet as most which I like. This is the recipe I used:
http://www.bonappetit.com/search/query?query=rustic&plum+%26+port+tart&querytype-nonparsed&sort=score+dec&global-search-submitx=26&globalsearch+submit=13Port reduction with brown sugar and Allspice.
Plums and Port syrup in the crust, sprinkled with brown sugar. It's ready for the oven.
Right out of the oven. Sure smells good!
I cut it just a few minutes after removing it from the oven.
I served it topped with vanilla bean ice cream and drizzled with more Port syrup.
Plums and Port syrup in the crust, sprinkled with brown sugar. It's ready for the oven.
Right out of the oven. Sure smells good!
I cut it just a few minutes after removing it from the oven.
I served it topped with vanilla bean ice cream and drizzled with more Port syrup.
1 comment:
I like that crust idea. Pies seem so formal after seeing this. I may have to try this!
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