Alive and Cooking

Persimmon Tarte Tartin

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(Serves 4-6)


2Persimmon, thinly sliced
25g unsalted butter
2 tbsp brown sugar
1 sheet puff pastry
2 drops vanilla extract
200ml whipping cream
Vanilla ice cream


In an ovenproof fry pan melt the butter and add the brown sugar and gently heat until melted.
Place the sliced persimmon in an attractive pattern around the pan and gently fry for about 3-5 minutes to slightly colour the fruit. Do not stir but give the pan an occasional shake.
Place 1 sheet of puff pastry on top of the fruit and fold in the edges.
Bake at 200°C for 8-12 minutes or until the pastry is golden brown.
Add the vanilla extract to the cream and whip until thick.
Place a plate onto the fry pan and flip out.
Serve the tarte tartin with vanilla cream, and ice cream

Persimmon Tarte Tartin