French Persimmon Tart
A elegant dish to serve in the fall when persimmons are ripe.
Ingredients
- Parchment paper
- 1 sheet Puff Pastry
- 4-5 Ripe Fuyu Persimmons
- 1/3 cup Sugar
- 2 tbsp Butter
- 1/4 tsp Grated nutmeg
Glaze
- 3 tbsp Apricot jam
- 1 1/2 tbsp Peach brandy
Instructions
- Preheat the oven to 400 F. Slice the persimmons, vertically, into 1/8" slices.
- Cut parchment paper to fit a cookie sheet. Roll the puff pastry out into a rectangular shape on the parchment paper. Place the parchment paper with pastry onto a cookie sheet. Roll the edges of the dough to form a "crust."
- Layer the persimmon slices on the dough, diagonally from corner to corner. Sprinkle the sugar on top, add diced chunks of butter and dust with nutmeg.
- Place it the preheated oven for 20 minutes. While the tart is baking, make the glaze. Warm the Apricot Jam in a small pan. Add the Peach branding. Strain through a metal strainer.
- Brush the glaze over the tart, cut into serving slices and serve alone or with ice cream, custard or whipped cream.
Notes
