November 16, 2008

Persimmon Chai Tarte Tatins

I never thought about cooking persimmons before, never mind making tarts out of them. We've only enjoyed them raw in my family, so I was intrigued when I saw this recipe on Tartelette. As luck would have it, there were plenty of persimmons lying about the apt. Verdict? Delish: the fruit goes well with the spices, and really, anything is good with some puff pastry thrown on top.

Persimmon Chai Tarte Tatins
slightly modified from Tartelette
serves 2

2 persimmons, peeled and sliced
2 tablespoons butter
1/4 cup honey
1/8 teaspoon cardamom
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon ginger
some vanilla seeds, freshly scraped from pod

Puff pastry, homemade or store bought

Melt honey and butter in a saucepan and bring to a simmer. Add the persimmons and spices; cook until tender. Divide the mixture into 2 mini tart pans. Set the cooking liquid aside.

Preheat oven to 350°F.

Roll out dough and cut 2 circles of the same size as your tart pans. Place them over the persimmon mixture and bake 15 minutes or until golden brown.

Let cool about 5 minutes before inverting onto plates. Drizzle the reserved liquid over the tarte tatins.


Tartelette said...

Hi Christina! Thanks for stopping by earlier! The tarts turned out perfect!!
Gorgeous photos!

Christina said...

Thank you!