Ugly Produce. Delivered.

One Persimmon, Tart Two Ways: Sweet and Savory

 Photo by OhCarlene

Photo by OhCarlene

Photo and recipe by OhCarlene!

If all this glorious fall orange doesn't get you ready for November, I'm not sure what will! We also thought you might be feeling a bit in a tizzy with your fall schedule, so this persimmon tart is just one delicious base, with two ways to top it: dessert or side dish appetizer savory. 

Ingredients

Crust (via ChefSteps)

  • 250 g bread flour

  • 205 g butter, cubed and chilled

  • 3 g walt

  • 55 g water, ice cold

Tart

  • 7-9 fuyu persimmons, sliced into 1/6 ish inch thick half moons

  • 1/3 c apricot preserves, heated

  • 4 Tbsp sugar

  • 2 tsp lemon zest

Instructions

Crust

  1. Place flour, salt, and cubes of butter in the bowl of a stand mixer.

  2. Place bowl of ingredients and even the paddle attachment in the refrigerator until cold. (You want to keep all ingredients as cool as possible throughout the process.)

  3. Using paddle attachment, mix on low until you get coarse crumbs.

  4. Add water and mix just until dough comes together smoothly, about one minute. (You can go a little longer if necessary; you want the dough to be really, truly smooth.)

  5. Remove dough from mixing bowl and form into smooth ball. Flour hands and board as needed.

  6. Press ball into a disk about 4 cm thick.

  7. Wrap with plastic and refrigerate for at least four hours.

  8. Roll dough out on floured surface until about 3 mm thick.

  9. Mold dough into desired shape in baking dish. Fold edges under the sides of the dish and trim excess.

  10. Refrigerate, uncovered, for at least one hour. Overnight is best. If you do this, cover in plastic wrap after one hour, once the dough has hardened.

  11. Place weights on dough. (We line it with aluminum foil and pour in dry beans.)

  12. Bake at 392 °F / 200 °C for 20 minutes.

  13. Remove weights. Bake another five minutes for a perfectly crispy, flaky crust.

Tart

  1. After you prepare the pie crust, roll into rectangle and place on a baking mat.

  2. Brush on apricot preserves, leaving a 1/2 inch of crust exposed on all sides.

  3. Toss persimmons in lemon zest and sugar. Place in rows on tart.

  4. Fold tart crust up and in corners. Bake at 450 F in the middle rack of the oven for 20 minutes.

  5. Turn down to 375 and bake for an additional 15 minutes until pie crust is browned. 

Toppings

Sweet

  • Oatmeal ice cream (recipe here)

  • Freshly grated ginger

  • Chopped hazelnuts

Savory

  • Cubed avocado

  • Goat cheese balls with lemon zest and black pepper

  • Minced serrano pepper

  • Arugula, frisee, or watercress

  • Lemon juice (squeezed over top)

  • Chopped pork (not shown)