Persimmon Tart 

Cook time: 25 minutes 

Prep time: 30 minutes 

Serves - 6 

4 tbsp sugar  

2 tbsp water  

50g butter  

4 persimmons, cut each into 8 wedges  

2 sheets puff pastry  

Raspberry sorbet to serve 

Preheat oven to 190*C.  

Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour, turn off. 

Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle the diameter of the top of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal.  

Place in oven and bake for 25 minutes.  

Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate.  

Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice). 

LISTEN ABOVE

<h2>Persimmon Tart&nbsp;</h2>
Cook time: 25 minutes&nbsp;
Prep time: 30 minutes&nbsp;
Serves - 6&nbsp;
4 tbsp sugar &nbsp;
2 tbsp water &nbsp;
50g butter &nbsp;
4 persimmons, cut each into 8 wedges &nbsp;
2 sheets puff pastry &nbsp;
Raspberry sorbet to serve&nbsp;
Preheat oven to 190*C. &nbsp;
Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour, turn off.&nbsp;
Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle the diameter of the top of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal. &nbsp;
Place in oven and bake for 25 minutes. &nbsp;
Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate. &nbsp;
Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice).&nbsp;
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Persimmon tart recipe

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/9b6a6e86-af2d-42f8-ba17-b2bd0189caae/transcript