Rustic Plum and Port Tart

Servings: 8

• 4 cups unbleached all-purpose flour
• 1 1/2 teaspoons salt
• 1 cup butter, chilled and cut into small pieces
• 3/4 cup + 2 tblspns solid vegetable shortening, chilled
• 1/2 cup water, chilled
• 2 cups Winterport Flying Dutchman
• 1/2 cup golden brown sugar, packed
• 1/4 teaspoon allspice
• 1 1/2 pounds plums, halved, pitted, each half quartered
• Vanilla ice cream

Pulse flour and salt in processor until combined. Add butter and shortening, process until dough forms shape of small peas. On lightly floured work surface, form the dough. Making sure not to overwork. Form 8 balls and flatten into disk. Cover each with plastic wrap and refrigerate at least 2 hours.

Preheat oven to 375 degrees. Boil Winterport Flying Dutchman, 1/2 cup brown sugar, and allspice until reduced to 1/2 cup, about 10 minutes. Place plums in large bowl. Sprinkle flour over, toss to coat. Drizzle 1/3 sup syrup over plums, toss to coat. Reserve remaining syrup.

Remove crust from plastic wrap, roll out and place on 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.

Brush crust with water, sprinkle crust and plums with remaining brwon sugar.

Bake tart until crust is golden and syrup is bubbling, about 40 minutes.

Serve with vanilla ice cream, drizzle with additional syrup.