Mike van de Elzen: Persimmon tart recipe

Persimmon Tart 

Cook time: 25 minutes 

Prep time: 30 minutes 

Serves - 6 

4 tbsp sugar  

2 tbsp water  

50g butter  

4 persimmons, cut each into 8 wedges  

2 sheets puff pastry  

Raspberry sorbet to serve 

Preheat oven to 190*C.  

Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour, turn off. 

Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle the diameter of the top 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.  

Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate.  

Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice). 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks edb.

Speaker 2 (00:12):
Our resident chief Mike Vander Alison is worth us. Now,
good morning, Mike, good morning. I love the fact you're
talking about persons because I don't. I can hardly say
the word and I hardly ever do anything with the fruit.
I know it doesn't know why.

Speaker 3 (00:25):
I know, And they're not huge in New Zealand persons
and sours that they're quite sweet. Well, they're very sweet
when they're when they're fully matured and ready to be eaten.
They're a real dark, dark orange. Hugely popular in Asian countries,
so like in China they often dry them out sell
them as dried fruit, and Taiwan they pickle them. And

(00:50):
hugely popular in America so personmin pie, person cookies, person
puddings and then they serve that with a ginormous dollop
of whipped cream.

Speaker 2 (01:01):
Yes, my daughter was ringing into them for a while
and you cut them open. They're beautiful. They're beautiful fruit.

Speaker 3 (01:07):
They are amazing and out here in Middlewi we do
person tarts and they also work really well in person
and gin.

Speaker 2 (01:14):
I could do that. You interest now, but let's stick
with the tart because we're responsible. Like that tork us
through this recipe.

Speaker 3 (01:24):
Easy peasy turn you have it on one ninety degrees
and then take a heavy pan, heavy based saucepan, like
castline pan. Pop that onto a heat. I've got this
will make a fair amount. So you're looking at a
medium to large pan. So you've got four tablespoons of sugar,
so let's just cast of sugar, two tablespoons of white
of water. Sorry, pop that into the pan, turn that on,

(01:47):
and when the sugar's dissolved, just bring the temperature down
and then just slowly start to cook that out until
it becomes a light caramel color. Once it becomes that,
then you add in fifty grams or it'll be about
a tablespoon of butter. Whist that and then just turn
it off and just let that set aside. Take your person,
so I've got four persons, because they can get quite large,

(02:08):
So remove the leaves off the person and cut me
into wedges, and then take your pan and fan out
those wedges inside the pan, just leaving a gap on
the outside of the inside of leaving a gap on
the inside of the person. So you can still see
the outside of the caramel. Does that make sense, Yes, yes,
outside inside, I'm giving myself inside out. And then take

(02:29):
some puff pastry. Take two pieces of puff pastry, because
the pan is generally going to be bigger than one piece,
and just stick two pieces of puff pastry together. Cut
the puff pastry out to the outside diameter of the pan,
and then lay that in and just make sure at
this point it's really important to make sure that the
puff pastry is actually touching the caramel on the outside
of those persons, so you're kind of creating like a

(02:51):
cup shape of pastry over the top of those persons.
Fire them into the oven. Are going to be twenty
five minutes in the oven. After that time, the persons
don't take a lot of cooking, and so twenty five
minutes at that high temperture one ninety, I'm all we're
ready doing. As we're cooking the pastry, pull that out
and as quickly as you can take a large plate,

(03:12):
very carefully. It gets on to help you if you
need to turn it out, and then if all goes well,
everything should come out of the pan, and then serve
that alongside. I've got some raspberry salbe with us, which
would be really nice because the person can be really
really sweet and you are adding it to a sweet caramel.
So I'd serve that with something that's tart, like a
like a raspberry sawbee.

Speaker 2 (03:32):
If all goes well, I love the way. I love
the way you throw that into the recipe mic.

Speaker 3 (03:38):
If it doesn't go well, behead the gym.

Speaker 2 (03:40):
It's kind of how I feel every time I start
a meil. Thank you so much, Mike, take care. You
can get that recipe from good from scratch dot co
dot inzid, and we'll get it up on our website
today as well. News Talks eb dot co dot inzid
Forward slash.

Speaker 1 (03:52):
Sunday for more from the Sunday session with Francesca Rudken.
Listen live to News Talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio