Plum Tart

• 1 11-inch pie shell, unbaked and chilled or frozen
• 1 1/4 pounds ripe firm plums
• 2 tablespoons sugar
• 1 cup port
• 1 vanilla bean

1. Preheat oven to 400 degrees.
2. Cut the plums in half down the indentation and twist the halves in opposite directions.
3. Pull apart and remove the stones.
4. Slice the halves into thirds and set aside.
5. Arrange the plums in a circle around the tart shell, letting the slices overlap slightly.
6. Place the tart in the oven and bake for 30 to 40 minutes, until the pastry is golden brown.
7. Meanwhile, simmer the sugar in the port with the vanilla bean over medium heat until you have a thick glaze.
8. When the tart has cooked, cool and pour the warm glaze over the plums.
9. Serve warm, with vanilla ice cream.

pie shell, firm plums, sugar, port, vanilla bean

Taken from cooking.nytimes.com/recipes/2034 (may not work)