The filling for this Italian-style tart begins with a flavorful reduction of port wine and brown sugar; half a fresh Thai chile is added for a subtle—but entirely optional—bit of heat. Start with the best fruit you can find. Small, oval Italian prune plums are firmer and sweeter than other plums; plus, since they are a freestone fruit, their pits are not attached to the flesh and are therefore easily removed.

　　

Ingredients

makes one 8-inch pie

　　All-purpose flour, for dusting

　　1/2 recipe Pâte Brisée (page 322)

　　1 1/2 cups ruby port

　　1 1/4 cups packed light brown sugar

　　1/2 Thai chile, seeded and minced (optional)

　　1 teaspoon salt

　　2 pounds Italian prune plums, halved and pitted

　　1/4 cup cornstarch

　　1/4 teaspoon ground cinnamon

　　1 teaspoon heavy cream, for brushing

　　Coarse sanding sugar, for sprinkling

　　

Step 1

On a lightly floured surface, roll out dough to a 12-inch round, 1/8 inch thick. Fit into an 8-inch pie plate, leaving a 1-inch overhang. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Simmer port and 1/2 cup brown sugar in a saucepan until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile, if desired. Cover, and let cool 10 minutes.

　　

Step 3

Meanwhile, preheat oven to 400°F. Stir together remaining 3/4 cup brown sugar and the salt, plums, cornstarch, cinnamon, and port syrup. Pour into pie shell. Fold in overhang to form a border; brush dough with cream, and sprinkle with sanding sugar. Bake 30 minutes; reduce heat to 375°F. Bake until crust is golden and center is bubbling, about 90 minutes more. Let pie cool completely on a wire rack.

　　Martha Stewart's New Pies and Tarts