NZ Woman's Weekly

Persimmon tarte tatin recipe

  • Meal Type

  • Servings

  • Courses


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.

Issue 1541

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