NZ Woman's Weekly

Persimmon tarte tatin recipe

Persimmon tarte tatin recipe
  • Meal Type

    Tart
  • Servings

    6
  • Courses

    Dessert

This persimmon tarte tatin is delicious served warm with chilled sorbet.

  • 3 tbsp sugar
  • 2 tbsp water
  • 50g butter
  • 3 persimmons
  • 2 sheets puff pastry
  • Raspberry sorbet, to serve
  1. Preheat the oven to 190ÂșC. Place sugar and water in a small, heavy-based saucepan over a high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mixture turns a light caramel colour. Pour caramel into a 20cm cast iron or oven-proof frying pan.
  2. Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon segments over the caramel, leaving a 2-3cm gap around the edge.
  3. Stick the two puff pastry sheets together and cut into a circle 2-3cm larger than the diameter 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.
  4. Remove from oven. Place a large serving plate over the frying pan and carefully flip the tarte out onto the plate. Serve hot with raspberry sorbet or an ice cream of your choice.

Take a look at this chocolate custard with red wine pears recipe here.

  • Email
  • Print
Latest Issue

Subscribe to the magazine

Simon Gault on why he loves being a dad

In this week's issue of the New Zealand Woman's Weekly Simon Gault opens up about fatherhood.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe