We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Persimmon Tart Recipe of 01-11-2019 [Updated on 04-11-2019]
There Persimmon cobbler is the last recipe I made with this sometimes forgotten fruit. After preparing a cake and also the jam based on persimmon vanilla, I decided to try changing and using gods persimmon apple for this tart. For the uninitiated, persimmons, or lotuses, exist in these two main varieties: vanilla persimmons are the classic soft persimmons, which are still hard and unripe and are left to mature in boxes so that the natural concentration of tannins is lower; apple persimmons, on the other hand, can be eaten as soon as they are picked as they have a much lower content of tannins.
The result was a fragrant and flavorful tart, which was very popular with the family! ... And what kind of persimmon do you prefer?
How to make persimmon tart
First of all, prepare the shortcrust pastry: arrange sugar and flour in a heap, then add eggs, chunks of cold butter, baking soda and lemon peel.
Start working with your fingertips, then pass the crumbly mixture on the lightly floured work surface and knead quickly until you get a homogeneous dough.
Cover the dough with plastic wrap, put it in the fridge and let it rest for at least 1 hour.
In the meantime, start preparing the filling: clean the persimmons by removing the stalk and the internal seeds, then cut them into small pieces and cook them in a saucepan with sugar and lemon juice.
When they have softened (it will take at least 20 minutes), add them to the toasted hazelnuts and blend all together.
Finally add the jam to the mixture (I used the apricot one) and mix.
After the rest time of the pastry, take it back and roll it out on the floured work surface. Make a circle and use it to line the lightly buttered mold.
Trim away the excess along the edges and prick the bottom with a fork.
Stuffed with the persimmon-based mixture, then cut into strips from the leftover shortcrust pastry and decorate the tart.
Bake in a preheated convection oven at 180 ° C for about 40 minutes.
The persimmon tart is ready, you just have to let it cool before serving.
Persimmon tart, the easy recipe with the flavors of autumn!
Autumn is persimmon time and to brighten up the afternoons of this season with a greedy and genuine dessert, here's how to prepare a very crumbly Persimmon cobbler easy and fast.
The persimmon tart is perfect for autumn, when persimmons are ripe and very sweet. Preparing the Persimmon jam, you can make persimmon tart also during winter and spring.
Here's how to make a perfect persimmon tart!
Preparation of the persimmon tart:
First, prepare the shortcrust pastry . Cut the butter into small pieces and put it in a bowl together with the sugar, flour and egg. Work the shortcrust pastry very quickly and when you have obtained a smooth and homogeneous mixture, form a ball and wrap it in cling film. Let the shortcrust pastry rest in the refrigerator for at least 30 minutes.
Roll out the pastry on a surface and form a disc to insert into the pan. Perforated the shortcrust pastry with the tines of a fork and cover with the persimmon jam. Knead the scraps of dough together, roll them out and form strips that you will put on the tart as gasket.
Brush the strips of dough on the surface with the beaten egg and bake the persimmon tart 200 ° C for 30 minutes. Let the poached tart cool and serve at room temperature.
Meringue persimmon tart
For the pastry:
250 gr. of flour 00
125 gr. of butter
100 gr. of sugar
the zest of an organic orange
For the stuffing :
30 gr. of brown sugar
1/2 cup of Rum
For the meringue:
3 egg whites
100 gr. of sugar
a pinch of salt
Prepare the pastry by quickly mixing all the ingredients with your fingertips, without overheating the dough, wrap the dough in plastic wrap and let it rest for an hour in the fridge.
Peel the washed persimmons, remove the seeds, cut into wedges and place in an enameled pan, add the brown sugar and rum, and quickly sauté over high heat, allow to cool.
After the resting time, roll out the dough on a piece of parchment paper, then turn over into a greased and floured cake pan, remove the paper and make it adhere well to the mold, prick the bottom with the tines of a fork, fold the dough to form the edge.
Put the persimmon pulp on the dough, distribute evenly.
Bake the tart in the oven at 180 & # 176 for about 30-35 minutes, cook and leave to cool.
Prepare the meringue by whipping the egg whites with a pinch of salt until stiff with the whisk, add the sugar, then with a sac a poche distribute the meringue on the persimmon pulp, bake for 25-30 minutes at 100 & # 176 to brown the Meringue.
Preparation of the tart
To prepare the shortcrust pastry, simply put all the ingredients in the mixer and blend until a grainy mixture is obtained.
advise: it is important not to overdo the work.
Transfer the mixture to a work surface and work it briefly into a loaf. Roll out a little more than half to a thickness of about 5-6 mm and line the pan leaving a 1.5 cm border.
Put the pan in the refrigerator for at least 30 minutes then prick the bottom with a fork and spread the persimmon and mandarin jam.
With the leftover dough, make the strips of the tart by placing them rather close together, fold the edge inwards and press it lightly with the prongs of the fork.
Complete the decoration with stars and bake in a preheated oven at 180 ° for 30-40 minutes.
Preparation of the tart with fresh persimmons
Put the butter in a saucepan and let it melt, then let it cool.
In a bowl put the flour, the sugar, the egg, the last of the grated lemon, the teaspoon of baking powder and the melted butter made to cool.
Work all the ingredients by hand until you get a homogeneous ball. It will take a few minutes of processing to obtain a smooth and well blended dough.
Wrap the pastry with plastic wrap and transfer it to the fridge, where you will let it rest for 30 minutes.
After the rest time, take the pastry from the fridge.
Keep 1/3 aside to subsequently form the typical strips of the tart.
On a lightly floured work surface (or between two sheets of baking paper) roll out the largest part of the pastry with a rolling pin, until you get a circle a little larger than your pan. It will be about half a centimeter thick.
Transfer the pastry spread inside the tart pan, adjusting it well and also creating the edge on the mold.
Take the ripe persimmons (4 large ones are needed, if they were small add one more) remove the stalk and peel them, then cut them into coarse pieces and place them inside the pan on top of the shortcrust pastry. You will have to cover the entire surface evenly.
Sprinkle the persimmons with sugar.
Roll out the remaining shortcrust pastry and with a knife or a pastry wheel cut into 2 cm wide strips that you will place on the tart.
When the tart is ready, bake it in a preheated oven at 180 ° C for about 35 & # 8211 40 minutes, it must be golden both on the edges and on the strips.
As soon as it is cooked, remove it from the oven and let it cool.
Transfer the tart with fresh persimmons onto a tray, sprinkle with icing sugar to taste and serve.
ALSO FOLLOW ME ON SOCIAL MEDIA TO STAY UPDATED ON THE LATEST NEWS
- subscribe to the channel YOUTUBE to see all videos
To return to the HOME click here
For others DESSERTS RECIPES click here
Article with sponsored links
Show Comments Hide Comments
Leave a comment Cancel reply
This site uses Akismet to reduce spam. Find out how your data is processed.
Subscribe to my Newsletter
Follow Laura's Kitchen on Social Networks
Follow Laura's kitchen
The most read recipes
- (44) (116) (15) (31) (130) (20) (20) (59) (2) (3) (24) (260) (38) (2) (268) (18) (2) (3) (91) (7) (6) (111) (2) (3) (70) (166) (35) (13) (64) (73) (83) (331) (48) (220) (33) (13) (67) (48) (3) (128) (6) (133) (69) (10) (1) (245) (132) (10) (3) (10) (29) (101) (12) (9)
Video recipe with Sonia Peronaci
Participation in Casa Alice
All photos and content on this site are the exclusive property of Laura Pacciani. Use for commercial purposes is prohibited, modification and manipulation prohibited. The violation of the author's right is a crime and is legally punishable. For the Texts and Photos I DO NOT AUTHORIZE anyone to use them in forums, blogs, sites etc. without my authorization.
Here I am
Here I am. I am Laura, I am 39 years old and I live in the province of Siena, precisely in Val di Chiana, a land of great beauty and food and wine excellence.
My great passion is cooking: it is practically a family tradition! I remember that, since I was a child, I was enchanted watching my mother (who by all accounts is a fabulous cook!), Her aunt and grandmother who dabbled in the kitchen ... and there was always someone who came, maybe stole a ready-made crouton. and ran away!
For me, cooking is a union between the desire to eat well and take care of the people around me, lovingly preparing tasty and genuine dishes.
The blog was born almost for fun, a sign of destiny I would say: one day I received an email saying "open your blog, we are waiting for you". Ah, the curiosity was enormous! But I didn't know where to start. Think and rethink, it appealed to me a lot e. well, a few days later I started and my blog "In Laura's kitchen" came to life !!
Here, writing on my blog about my favorite topic, good food, expresses well for me the meaning of conviviality and also of enjoying life from a certain point of view. I like to experience cooking in all its variety, always exploring new tastes and new trends, to experience moments of happiness with the people I love and enjoy all the little things that surround us every day.
A corner of my own, in which to put and write everything that comes to mind !! And how many satisfactions and consents this adventure is giving me: I would never have imagined what a beautiful and varied world was hidden behind the simple gesture of opening a blog! I met many people who otherwise did not even know existed and with some of them I made a friendship that goes beyond the virtual world of the web. Furthermore, I also had some satisfactions from the "working" point of view in the sense that I have had occasions that I have to define stimulating and full of satisfactions to say the least!
I hope that also in this adventure you will follow me and that my advice will be useful to you. Don't hesitate to contact me if you have any questions or suggestions !!
If you like, come and visit me on my blog "In Laura's kitchen" or on my social channels as a good hostess I will be happy to welcome you to my little world.
Tart with persimmons
Autumn days are a bit gray, you know, so why not indulge in a touch of color and sweetness with a homemade tart, taking advantage of seasonal fruits? There Persimmon cobbler, for example, it is perfect for pampering yourself without overdoing the calories, thanks to the shortcrust pastry without butter and with little sugar.
Persimmons originally come from Asia, but today they are grown widely in Italy, especially in Sicily. There are two types, persimmon-apple, crunchy and with a vanilla flavor, e common persimmon, sweet and creamy. It is a fruit very rich in nutrients, such as minerals (calcium, phosphorus, magnesium), vitamin A and C. Among its beneficial powers we must certainly remember the antioxidant and diuretic qualities. The caloric intake of this fruit is not the lowest, because in 100 grams of product there are about 70 kcal, but its natural sugar content allows to reduce the amount of sweetener when it is used to prepare cakes, pies or jams. .
First, let's start making the shortcrust pastry base for our persimmon tart. Follow the recipe step by step traditional shortcrust pastry but do not bake immediately.
Switch to the preparation of the filling. Take the ricotta, drain it from any excess water, and put it in a bowl.
Pour in the dose of sugar for the filling, 1 egg and cinnamon.
Mix all the ingredients well until you get a smooth compound.
Pour it into the tart mold after having pierced the pastry dough.
Bake and cook in oven preheated to 180 ° for about 40 minutes.
Wash yours persimmon and cut them into thin wedges without removing the peel, remove only the internal petiole and seeds.
When there are now a couple of minutes to cook your tart, add the persimmon on the surface in a radial pattern and let it continue cooking until the time runs out.
Leave her cool before serving. Decorate it with gods pomegranate grains and a sprinkling of powdered sugar.
Exceptionally, it is possible to consume sweets as part of a dietary regime, just be careful to choose them with low in fat and added sugar. In the case of the cach tarti that we propose, you can have it for breakfast accompanied by one protein source such as low-fat yogurt or a cup of milk.
If you want to know more aboutuse of sweets on a diet, we recommend that you read this article: sweets on a diet: which ones, how often.
Freely inspired by a cake by Ernst Knam, known as the king of chocolate (freely because I saw the photo on his website and I was greedy, but, of course, I don't have his recipes so I went by eye) here is my tart of persimmon with shortcrust pastry and chocolate pastry. The eye was good, because those who ate it found it excellent.
x for pastry: 150 g of butter, 150 g of sugar, 1 egg, 1/2 sachet of sugar with vanilla seeds, 6 g of baking powder, 280 g of flour type 00, 25 g of unsweetened cocoa, a pinch of salt.
x the pastry chef: 250 cc of milk, 40 g of sugar, 15 g of flour type 00, 5 g of cornstarch, 2 egg yolks, 1/2 sachet of vanilla seed sugar, 220 cc of fresh cream, 300 g of chocolate dark chocolate min. 70%
x the gasket: 2 well ripe persimmon persimmon, a couple of tablespoons of powdered sugar, 1 tip of a teaspoon of cinnamon, 1 bag of clear gelatin for sweets, sugar according to the instructions of the gelatin.
Prepare the shortcrust pastry by mixing the sifted flour with the baking powder, the cold butter into small pieces and the sugar to obtain a mixture similar to bread crumbs. Add the cocoa, mix it to the mixture, then add the egg and combine everything quickly to obtain a homogeneous ball. Wrap it in plastic wrap and put it in the refrigerator to rest.
Prepare the pastry by melting the butter over low heat, then, off the heat, add the flour and cornstarch, mix well, then add the egg yolks and sugar. Dilute a little at a time with milk at room temperature, then bring back to the heat and cook over a very low heat, stirring constantly, until the cream has thickened. Prepare a ganache by breaking up the chocolate and mixing it with the boiling cream until melted and blended. Allow to cool a little and add to the pastry. Cover the mixture with a contact film so that it does not make the skin and let it cool.
Take the shortcrust pastry from the fridge, roll it out and line a pan lined with baking paper. Prick it with the tines of a fork, then pour the chocolate cream into it.
Cut the persimmons into slices and arrange them on the cream, then sprinkle them with icing sugar mixed with cinnamon.
Bake in a preheated oven at 160 & # 176C for 45 minutes.
Prepare the cake jelly according to the instructions, let it cool for a couple of minutes, then brush the persimmons.
Let the cake cool well before turning it out of the mold and serving it.
1) For the tart with jam and macaroons, peel the persimmons and cut them into cubes. In a saucepan, combine the brown sugar, 2 tablespoons of water and the lemon juice. Put on the heat, bring to a boil, add the persimmons and vanilla sticks and cook over low heat for 45 minutes, stirring occasionally, until the jam thickens. Turn off the heat and let it cool.
2) Roll out the shortcrust pastry into a 1 cm high disc and use it to line the bottom and sides of a 22 cm diameter tart tin lined with a sheet of wet, wrung out parchment paper. Crumble on the pasta Amaretti biscuits, then cover everything with the persimmon jam (you will need about half of it), leveling it with a spoon. Knead the scraps of dough again, roll them out with a rolling pin in a 1 cm layer, cut it into strips and form the classic grate on the surface of the cake.
3) Cook the tart with jam and macaroons in a hot oven, at 170 °, for 45 minutes. Take it out of the oven, let it cool and take it out of the mold. Serve cold, sprinkled liberally with powdered sugar.