November 2009 . Persimmons
The sun was shining, the air crisp, and the flowers in bloom. It was the perfect day to bake. This Thanksgiving, I took my baking skills one step further by gathering three pounds of freshly picked persimmons, Julia’s wonderful peach tart recipes, and turned it into my own.
Persimmon Tart with Honey Glaze
Serves 6
| For Pastry | |
| 2/3 cup flour 1 tablespoon granulated sugar 1/8 teaspoon salt 4 tablespoon chilled butter 2 1/2 to 3 tablespoon cold water |
Place flower in a large mixing bowl and mix in sugar and salt. Fold butter into flour and kneed by hand. Drizzle water and blend quickly until the dough can be roughly shaped into a ball. |
| 8 inch pie dish | Using the palm of your hand, mold the dough into the pie dish. |
| For Filling | |
| 3 pounds persimmons boiling water |
Drop persimmons in boiling water for 10 to 15 seconds. Peel and slice fruit. |
| Preheat oven to 375 degrees. | |
| 2/3 cup granulated sugar 2 tablespoons butter cut into pea-sized dots |
Sprinkle 3 tablespoons of sugar in the bottom of the pastry shell. Spiral persimmons over sugar in a closely overlapping layer of concentric circles. Spread the rest of the sugar. Dot butter. Bake in middle of preheated oven for 30 to 40 minutes, or until persimmon has colored lightly and juices become syrupy. |
| 1/2 cup honey | Remove tart from oven and let cool on rack and glaze with honey. |
November 2009 . Pie Crust
November 2009 . Sliced Persimmons
November 2009 . Persimmon Tart
November 2009 . Persimmon Tart
Karen! This blog is so wonderful! I am going to take the next hour searching through it. Beautiful photos!
Thanks, I feel the same about yours and love reading your entries!
[...] the weekend, I decided to do a little baking experimenting. Over Thanksgiving, I made a persimmon tart that received rave reviews and thought it would be great to try making an apple tart based off the [...]