Persimmon Tart Recipe
In pudding, fruit salad or simply eaten alone, this flavorfully sweet fruit has a pear-like texture with a tad bit of spice.
The Fuyu Persimmon has just arrived from California’s trees where its green skin transforms to a shade of orange in synch with the trees own leaves transitioning to the reds and oranges of the fall. The months of October, November and December are the prime time for this organic fruit. It feels a bit firm on the outside with a more crisp sweet almost spicy flesh. As it ages it will soften and become sweeter.
You may use and eat the persimmon just as you would an apple, but Daniel Andersen, a local private chef and Valley Natural Foods’ seafood specialist suggests his Persimmon Tart recipe:
Persimmon Tart
- Ingredients:
- 4 Fuyu Persimmons
- 1 pkg. frozen filo dough
- 1 stick of butter, melted
- 1 Tbs. olive oil
- 6 oz. Goat Cheese
- Crème Fraîche (see recipe below)
- 1 tsp. sugar
- ½ tsp fresh thyme
- ½ tsp fresh mint
- ¼ tsp. salt
Directions:
Place one layer of filo dough into a greased baking dish and brush it with a thin layer of butter. Top dough with crème fraiche and sprinkle with goat cheese. Slice the persimmons ¼ inch thick and season with salt, sugar, thyme and mint. Layer fruit over the cheese. Place another layer of filo dough over the top and brush with melted butter. Repeat this process to add one more layer.
Place in the oven at 400 degrees for about 15 minutes or until the dough is golden and crisp. Drizzle with olive oil and serve.
Crème Fraîche
Ingredients:
- 2 Tbsp. buttermilk
- 1 Cup of whipping cream
Directions:
Combine 2 tablespoons of buttermilk with 1 cup of whipping cream in a glass container. Cover and let it sit at room temperature (about 70ºF) for 8 to 24 hours. Don’t despair if your cream doesn’t thicken after 22 hours; sometimes it happens nearly all at once. When it has thickened, stir well and refrigerate up to 10 days.