Persimon Tarte Tatin

10 September 2010

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Fragrant Spanish persimon are in season from October until late- December.

It has a sweet, firm, orange flesh, similar to a peach or mango and can be eaten fresh, or used in sweet and savoury dishes.

Serves 4

Ingredients

2 Medium Eggs
1 Persimon
250g Plain Flour
125g Caster Sugar
125g Butter
1 lemon - zest only
55g Brown sugar
15g Butter
½ Lime - Juice only
Double Cream

Method
1. Preheat the oven to gas mark 7 / 220°C

2. Take the eggs, flour and sugar, butter and the zest of one lemon and place in a food processor until they form a dough consistency

3. Flour the work surface and then begin to roll the dough until it is around 1cm thick

4. Cut a circle out of the pastry which is around 12-15 cam wide

5. Prepare the persimon by slicing into half and then into thin slices

6. Place the brown sugar into a small frying pan along with the butter and lime juice and heat over a high flame for 3 minutes.

7. Add the persimon slices to the pan and cook for a further 2-3 minutes

8. Remove the from the heat and lay the pastry on top

9. Place into the oven for 10 minutes until the pastry is golden

10. Remove from the oven and serve with double cream

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