Plum-and-Port Crostata

INGREDIENTS

• 1 1/4 cups all-purpose flour, plus more for surface
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon granulated sugar
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 2 tablespoons ice water
• 1 1/2 cups ruby port
• 1 1/4 cups packed light-brown sugar
• 1/2 Thai chile, seeded and minced (optional)
• 2 pounds Italian prune plums, halved and pitted
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1 teaspoon heavy cream, for brushing
• Sanding sugar, for sprinkling