- Rennet Apple1
- Vanilla Seeds
- Persimmons (kaki or loti)3
- Butter to taste
Inspired by the classic French apple cake! French Persimmon Tart super easy to make but will be a beautiful showstopper when dessert comes around. The preparation does not present particular difficulties and its taste improves with a couple of days.
Prepare the Persimmon Tart condiments
Peel 1 Rennet apple and take off the core. Cut it into thin slices and cook it in a non-stick saucepan with 1 tablespoon of water, 1 tablespoon of sugar and the seeds of 1 vanilla pod , over low heat and covered it. Stir and remove from heat when the apple is reduced to a rather dry puree.
Make the cream mixture
Peel 3 persimmons , take off the seeds and mix along with the spoon sugar remained, the peel grated of 1 lemon untreated and half the juice. Mix them with the prepared apple sauce.
Create the molds
Prepare 300 g of short pastry and spread it on a pastry board or unroll 1 ready- to-use pastry , then use it to line a previously buttered 24 cm diameter mold. Cover with the persimmon and apple mixture and with the pasta scraps or a second roll forms a lattice of pastry on the surface of the cake to get the perfect persimmon Tart.
Serve the persimmons tart
Cook the persimmon tart in a hot oven at 180 ° C for 30 minutes. And we can serve it on the table when it is warm or cold.
This cake lends itself to different variations: hazelnuts, toasted almonds or pistachios can be added to the filling, the dough can be flavored with cinnamon or other spices instead of vanilla and you can also replace part of the flour with bitter cocoa. You can accompany the persimmon tart with cream ice cream.