Persimmon Tart Tatin

A delightful twist on the classic French dessert, this Persimmon Tart Tatin marries the natural sweetness of Fuyu persimmons with buttery caramel, all nestled beneath a flaky puff pastry crust. Perfect for impressing guests or indulging in a weekend treat, this dessert is best served warm with a scoop of your favorite ice cream.

Ingredients

🍑 6 Fuyu persimmons
🧈 6 tablespoons unsalted butter
🍬 3/4 cups sugar
🥐 1 sheet puff pastry
🥚 1 egg (for brushing on top)
🍦 Ice cream (to serve on top)
🌰 Pistachio (for garnish)

Instructions

1- Prepare the Skillet:

• Preheat your oven to 375°F (190°C).
• Liberally coat the bottom of a 10-inch heavy ovenproof skillet, ideally nonstick, with butter.
• Evenly sprinkle the sugar over the top of the butter.

2- Prepare the Persimmons:

• Remove their stems; peeling is optional.
• Cut them in half and arrange the pieces, flat-side down, in a circular pattern on the butter-sugar mixture.
• Fill any gaps with smaller persimmon pieces, ensuring the entire base is covered.

3- Caramelize:

• Place the skillet over medium-low heat.
• Cook until a golden-brown juice bubbles around the edges, about 8-10 minutes.
• Watch carefully to ensure the sugar caramelizes but does not burn, then remove the skillet from heat.

4- Prepare the Pastry:

• Slightly roll out the puff pastry.
• Using a lid or an upside-down bowl, cut a circle slightly larger than your skillet.
• Gently place this pastry circle over the persimmons.

5- Tuck and Brush:

• Tuck the edges of the pastry around the persimmon pieces with a rubber spatula.
• Whisk the egg, and brush it over the pastry top to achieve a glossy finish.

6- Bake:

• Transfer the skillet to the oven and bake for 30-35 minutes, or until the pastry turns golden brown.

7- Cool and Invert:

• Allow the tart to cool for about 10 minutes.
• Place a plate over the skillet, and carefully invert it to release the tart onto the plate.

8- Serve:

• Serve warm, topped with a generous scoop of ice cream and a sprinkle of crushed pistachios.
• Enjoy!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories per Serving: Approx. 370 calories
Equipment: 10-inch ovenproof skillet (nonstick preferred), rubber spatula, knife, pastry brush, plate for inverting
Nutritional Information per Serving:

• Proteins: 4g
• Fats: 20g
• Carbohydrates: 42g

Cooking Tips:

• Monitor closely during caramelization to prevent burning.
• Allowing the tart to cool slightly before inverting ensures a cleaner release.

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Persimmon Tart Tatin