Persimmon Tarte Tatin
- Course: Dessert
Summary:
This easy treatment presents an opportunity for the Fuyu persimmon to show its true color, with its bright flavor marrying well with the sweetness of the tart's caramel. While the tart is in the oven, reduce the remaining juices in the saute pan or nonstick skillet over medium heat to form a syrup, which will taste great over vanilla ice cream.
Choose fruit that is vibrant in color, with a slight sheen and no obvious blemishes. It should also be quite firm; even at its ripest, the Fuyu will give only slightly to gentle pressure. And unlike the Hachiya persimmon, the Fuyu may be consumed unripe without risk of a mouth-puckering astringency.
4 to 6 servings
Ingredients:
- 3 medium Fuyu persimmons, hulled, peeled and cut into 6 segments each
- 3 tablespoons honey
- 1 star anise
- 2 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
- 3 tablespoons brandy
- 1/4 cup sugar
- 5 sheets phyllo dough, cut into 7- or 8-inch squares
Directions:
Preheat the oven to 350 degrees. Have ready a 6-inch round tart pan. (If the pan has a removable bottom, wrap the outside of the pan tightly with aluminum foil to prevent any leaks while baking.)
Heat the sugar in a medium saucepan over medium heat; cook for 6 to 8 minutes, stirring, until it turns the color of maple syrup. Pour the caramel into the pan so that it covers the bottom of the pan completely.
Melt the butter in a medium saute pan or nonstick skillet over medium heat. Add the honey, star anise and persimmon slices. Cook for about 5 minutes, turning to coat the fruit in the butter-honey syrup. Add the brandy and immediately remove from the heat, stirring to combine. Discard the star anise.
Arrange the coated persimmon segments, cut side down and laying in the same direction, in a circular pattern on top of the caramel. Reserve any remaining pan juices for another use (see headnote). The persimmon slices may overlap slightly.
Lay 1 sheet of phyllo dough on the fruit and brush it gently with melted butter; trim away the excess dough. Repeat until you have 5 layers of phyllo dough and butter. Bake for 20 to 30 minutes, until the phyllo layers are crisp and light brown. While the tart is still hot, place a serving platter over the pan and invert to reveal the tart, fruit side up. Serve warm.
Recipe Source:
Adapted from pastry chef Manabu Inoue at Butterfield 9.
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