Foods From Spain
Persimon Tarte Tatin
Ingredients
Serves 4
2 Medium Eggs
1 Persimon
250g Plain Flour
125g Caster Sugar
125g Butter
1 lemon – zest only
55g Brown sugar
15g Butter
½ Lime – Juice only
Double Cream
Method
1. Preheat the oven to gas mark 7 / 220°C
2. Take the eggs, flour and sugar, butter and the zest of one lemon and place in a food processor
3. Mix the ingredients until they form a dough consistency
4. Flour the work surface so that the dough does not stick and then begin to roll until it is around 1cm thick
5. Cut a circle out of the pastry which is around 12-15 cm wide
6. Prepare the persimon by slicing into half and then into thin slices
7. Place the brown sugar into a small frying pan along with the butter and lime juice
8. Heat over a high flame for 3 minutes
9. Add the persimon slices to the pan and cook for a further 2 –3 minutes
10. Remove the from the heat and lay the pastry on top
11. Place into the oven for 10 minutes until the pastry is golden
12. Remove from the oven and serve with double cream
