Russian Season


Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Persimmon Tarts

Persimmon Tart

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?!



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.

Persimmon tart with walnuts

Persimmon tart

Persimmon tart (puff pastry)

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60 Responses

  1. anonymous says:

    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!

    • Alina says:

      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: - it’s pretty cool!

    • Maisa says:

      Mar22 I like this blog but have to agree with Mr Duval (1st poster) that this is a braeth of fresh air compared to the revolutionary’ white driver. What’s more, I don’t think I have ever seen greater hype than the RBZ. Their ad with all the pro’s drooling over it must have cost them a bomb, but I bet it works. You can just see the average 20 handicapper being drawn to the golf store and parting with $200 or whatever it costs with the dream of gaining 40 yards. Anyway, on the topic of blades, I do happen to like the look. My first clubs were blades, and whilst I couldn’t actually hit them, there was something in my subconscious which told me that a thin top line somehow meant that the club would make clean contact. When I tried the game improvement irons (as I was a 20 or so handicap), the thick topline put me off. It just felt clunky and I felt that I wouldn’t be able to nip the ball off the turf. Now I am a much better player (currently of 6). I still am not good enough to hit pure blades, but I like my clubs to look like blades but play with lots of forgiveness. I had some WIshon 560 s made and they are splendid.

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    • Alfi says:

      Feb11Matt Wait, are you calling me emnaoiotl? Curse you. I’ll chill out on the driver for a bit, we’ll wait until the dust settles and the sales numbers come in. If the hipster club (trying hard to look old-school-and-not-trying) takes the world by storm, I will gladly admit defeat. With regard to irons, I guess I’m saying that the promoting of blades is a disservice to the golf community at large (dramatic), overstating their relevance to the game. More and more tour pros aren’t even hitting them anymore. Any guy I’ve ever played with that used blades was in way over his head and should be immediately scrambling to a store for new sticks. Amateurs that think they don’t like to look down and see anything bigger than a blade try it for a few rounds, you’d be surprised at how quickly you can get over it when your shots aren’t as horrible. Blades used to be the ONLY choice. Then, for all but the 0.05% of golfers that should be playing blades, they started making better things.

    • Mariana says:

      Feb06 With regards to your cotenmms about the Classic Driver I’ve put it in my bag! Not only does it perform well, with lower spin than my other Cleveland Driver the more traditional, modern TL310 but it does look slick. Unlike companies just taking an old driver and painting it white, Cleveland hit the nail on the head making a modern driver look like a classic persimmon head without sacrificing function. I think it’s a breath of fresh air in a stale driver market, and it is also one of the best performing drivers on the market! The Classic driver has already won on the PGA Tour (Keegan Bradley Shark Shootout), and it also won the 2012 Battle of the Golf Blogs!

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  2. 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?

    • Alina says:

      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.

  3. snacktive says:

    They look really pretty. I’ve never had a persimmon before but now I want to try one!

    • Alina says:

      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.

      • Reinaldo says:

        Apr12Dave I just went to a demo day and bought a Classic 290 stiff, 9.0 deg. I could care less about the looks. I like drrveis that don’t shout LOOK AT ME on the course with their gaudy paint job but there are a lot of drrveis that fit that bill.I do like the fact it is not adjustable. I wouldn’t use the adjustments and for me that is one more thing to go long after time, and one more thing to pay for now. I prefer to make adjustments with my swing. My irons aren’t adjustable, so I might as well learn to swing right.I also like the fact that the money they saved on adjustment features they put into a high-quality lightweight shaft. This driver seemed like less work to swing than the other drrveis at demo day except for one of the Cobra drrveis. The things that made me choose Cleveland, is that Cobra had some adjustments, and I believe the Cleveland went a little farther for my swing.I can’t wait to try it on the course. I will add another post after I do.

    • Puchis says:

      May13Jeff I’ve been a big fan of Cleveland drivers since their oinigral Launcher series still use the 3 wood. I use the oinigral Hi-Bore and I just haven’t found a driver that is worth replacing it. Cleveland’s are very light and and doesn’t feel bulky like Taylormade drivers .just my preference. I think the classic styling is kind of cool but it doesn’t sell it for me. I took a few swings with it and it is a great driver and does set up for me really well. I’d buy it but it just wasn’t worth trading in my Hi-Bore. I love the blade commentary Matt. I did buy a used set of Ben Hogan Apex blades and I don’t hit them great, but when you do hit one is an amazing feeling. I basically practice with them more and more to groove my swing because of the feedback they give. Ive become a better iron player for it. My current iron set is the oinigral Adams Idea so practicing with blades is quite a change up, but I’m now used to both but still hit the Adams more consistently and further club for club.

  4. ping says:

    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!

  5. Stano says:

    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

  6. These are so pretty. I’ve never had cooked persimmon in anything, so I’d love to try a baked treat like this.

    • Alina says:

      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!

  7. Can’t wait for Persimmon season to try out this tart!! Looks gorgeous.

  8. 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!

  9. ryan says:

    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.

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