French Persimmon Tart (Print Version)
# Ingredients:
01 -
1 ready-made pastry sheet.
02 -
2-3 ripe Fuyu persimmons.
03 -
1/2 teaspoon ground cinnamon.
04 -
2 tablespoons cold unsalted butter, diced.
05 -
1 beaten egg.
06 -
2 tablespoons crunchy turbinado sugar.
07 -
Icing sugar for final touch.
08 -
1 tablespoon fresh lemon peel.
09 -
2 tablespoons granulated sugar.
10 -
1/4 cup thinly sliced ginger root (for homemade syrup if wanted).
11 -
1/2 cup fresh water (for homemade syrup if wanted).
12 -
1/2 cup pure honey (for homemade syrup if wanted).
# Instructions:
01 -
Combine peel with sugar. Massage together to extract the citrus oils.
02 -
Gently boil ginger with water for about 15 minutes. Pour through strainer then stir in honey.
03 -
Remove skin and cut persimmons into thin slices. Lay them on pastry starting from middle working outward. Sprinkle with citrus sugar, cinnamon, and scatter butter pieces. Wrap outer pastry edges over fruit.
04 -
Paint edges with beaten egg. Dust with turbinado sugar. Cook at 450°F around 40-45 minutes till crispy golden. Drizzle with homemade syrup if you made it. Let rest 30 minutes and dust with icing sugar before eating.
# Notes:
01 -
Pick persimmons that aren't too soft.
02 -
You can skip the syrup part.
03 -
A mandolin makes slicing way easier.
04 -
Store-bought syrup works fine too.
05 -
Don't serve it hot - cooling is important.
06 -
Great for fancy dinner parties.