Spanish Persimon® Tarte Tatin. You simply must try this delectable “upside down” caramelized persimon® tart.
It’s best if cooked in a heavy-based frying pan that will withstand oven temperatures. Serve it with clotted cream, ice cream or creme fraiche for a fabulous finish.
Preparation: 25 minutes, plus cooling
Cooking: 40 minutes
- 75g granulated sugar
- 75g butter, cut into pieces
- 5 Spanish Persimon®, tops trimmed off
- 350g ready to use puff pastry, thawed if frozen
- Plain flour, for dusting
- Clotted cream, ice cream or creme fraiche, to serve
- Put the sugar into a 20cm frying pan that will withstand oven temperatures. On the hob, heat the sugar over a high heat, stirring carefully with a wooden spoon from time to time, until the sugar begins to caramelise, turning a rich amber colour.
- Using an oven glove to protect your hands, remove the pan from the heat and add the butter. Be careful, as the mixture will bubble up, though it will soon settle. Stir the butter into the caramel, though don’t worry if it doesn’t completely mix in.
- Cut four of the Persimon® into quarters and the fifth one thickly into rounds. Layer them in the pan with the rounds in the middle and the quarters around them, cut sides up, until they are almost level with the top of the pan.
- Return the pan to the hob and cook over a low heat for 10-15 minutes, so that the fruit cooks in the caramel sauce. Remove from the heat. Cool for 15-20 minutes.
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Roll out the puff pastry on a lightly floured surface to a diameter just a little larger than the top of the frying pan. Place it over the fruit and trim around the edge, allowing an overlap of about 1cm all around. Tuck this overlap down the inside of the pan.
- Place the frying pan on a baking sheet and bake for about 20 minutes, until the pastry is risen and golden brown. Allow to cool for about 10 minutes, then loosen the pastry from around the edges. Place a large serving plate over the pan, then hold firmly and invert the plate and the pan together to release the tart onto the plate. Serve while warm with clotted cream, ice cream or creme fraiche.
Cook’s tip: Take great care with caramel – its temperature is way hotter than boiling water!!
Recipe c/o Spanish Persimon