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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