Well my son thought I had gone completely vego on him and had served up a carrot tart. Not so crazy beings that we have recently had raw carrot cake, (stunning) amongst other strange and wonderful kitchen creations..all for a good cause, A Taste of Vegetarian, long since finished and almost erased from my memory as other projects take over! There was some fantastic produce at my local markets on the weekend, and all inspired I came home with Persimmons, Quince and the most amazing orange skinned lemons...still, could only get to the Persimmons at the moment, so here is my offering; Persimmon Puff Tart.
We were all expecting a tart (and boom boom, we got one) flavor because it didn't look unlike an apricot filling, but the gentle flavor of the persimmons was enhanced by the ginger and lemon and was quietly unassuming, like all of us really. Delicious!
Permission Tart
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Need
- 1 Batch Puff Pastry Recipe
-
Filling
- 4 persimmons, peeled and sliced thinly
- 1 Teaspoon ground ginger
- 60 Grams maple syrup
- 1 lemon, juice
Do
- 1
Make pastry and line a loose bottomed flan tin. Freeze until use.
- 2
Preheat oven to 180°C.
- 3
Mix filling ingredients in large bowl and allow to macerate for 30 minutes.
- 4
Arrange into lined flan dish. Cut lattice from pastry and lay on top of filling.
- 5
Sprinkle top of pastry with 1 tbsp granulated sugar.
- 6
Bake for 30-40 minutes until pastry is puffed and golden.
More
Serve warm with lashings of whipped cream.
