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Rustic Plum and Port Tart
- 2 cups tawny Port
- 1/2 cup (packed) plus 1 tablespoon golden brown sugar
- 1/4 teaspoon allspice
- 1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered
- 1 tablespoon all purpose flour
- 1 refrigerated pie crust (half of 15-ounce package)
- Vanilla ice cream
Directions:View on Bon Appetit
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