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.