Jan 25, 2011
Persimmon Tarts
Men are strange.
I can spend hours in the kitchen, whisking, mixing, melting, decorating, and when I finally enter the living-room bearing a plate of delicious cookies or cakes, Stano will murmur something like “yes of course, thank you, I’ll try them later, I’m not hungry now” - all this barely raising his eyes from the laptop, by the way. Aaaargh. Seems like he doesn’t share my cake love at all. Then one day, I grab a few sheets of frozen puff pastry, top them with sliced persimmons, brush them with whisked egg and throw the pastry into oven for 10 minutes. And he loves that! He asks me to make persimmon tarts again and again. I agree, they are nice and they can really come to a rescue when you need to bake something very quickly. Slices of persimmon look great on a crispy golden puff pastry, and cinnamon and nutmeg add a spicy twist to the mild sweet flavour of persimmon. But… Stano… what about all the other cakes I’ve baked?!
Ingredients
10 sheets frozen puff pastry (10×20cm or so), thawed
4 large firm persimmons, peeled
2 eggs
1 tbsp sour cream
3 tsp sugar*
1/4 cup diced walnuts
Slice of lemon
1/3 tsp ground cinnamon
Pinch of ground nutmeg
Makes 10 tarts
Preheat oven to 180C.
Beat eggs, sour cream, sugar, nutmeg, and cinnamon with a fork.
Halve the persimmons and cut them into thin slices.
Arrange slices of persimmons on sheets of puff pastry, brush with egg/sour cream mixture, drizzle some lemon juice and sprinkle tarts with walnuts.
Bake for 10 minutes or until the puff pastry is golden and crispy.
*you might wish to adjust the sweetness as the persimmons we have here are really sweet and their flavour is very mild.
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I love your blog. Thank you for taking your time for writing these posts and taking these pics! There are absolutely no good websites on Russian cuisine except for yours! So thanks a lot for providing me with these recipes.
I also love how you tell us how life in the USSR was like. It’s interesting to learn more about that!
Those tarts look lovely! Keep up the good work!
Oh thank you so much for the kind words, you made me blush! I actually feel like I should start writing more about Russian and Eastern European foods, I just tend to wander off the point these days… and there ARE some good websites on Russian food, for example check out this one: http://www.russianbites.com/ - it’s pretty cool!
You could do a test. Make two things - one simple and one complicated and see which one he chooses:)
Why sour cream? Is it for a slightly tangy flavour?
Three Cookies, well previous testing has shown he prefers the simple things :) and sour cream, well I just always use sour cream+egg sauce to moisten things like apple cakes etc.. or like these tarts. You can use whipping cream instead, but yes, sour cream gives a more tangy flavour. Thank you for your comment.
They look really pretty. I’ve never had a persimmon before but now I want to try one!
Oh thank you, you should really try persimmon someday, it’s very sweet… here they’re very popular and they’re sold all winter long.
These look lovely! I can taste it already …. Yum! My husband loves persimmons and I’m sure he’ll love these too … if he can get his eyes off his pc … yup, they’re all the same, hahaha!
Hehe Ping, I’m glad you understand me :)) Thanks for stopping by!
Let me introduce you in our average evening, Alinka is sitting on computer, writes posts or comments, and me (stano) cannot do anything else… babysit or watch movies
Or you could eat the cookies and cakes that Alina spend hours in the kitchen, whisking, mixing, melting, decorating…:)
Ahahaha :) I didn’t get it, you cannot babysit because of me?! :D
These are so pretty. I’ve never had cooked persimmon in anything, so I’d love to try a baked treat like this.
Xiaolu, this was my first experience baking something with persimmon! It’s just so popular here, and after having raw persimmons for a few weeks in a row I thought it was time to try it in some kind of cake!
Can’t wait for Persimmon season to try out this tart!! Looks gorgeous.
Thank you a lot Ellie ^_^ When does persimmon season begin in Australia?
Persimmon is my mum’s favorite. I have to make this to surprise her. Bookmarked your recipe! Thanks for sharing and love your pictures. LOVELY!
These look so tasty. I don’t think I’ve ever eaten a persimmon and I grew up in a neighborhood called persimmon hill. This may be a good way to begin. Although I’m sure eating them whole is simply amazing as well.