Persimmon Tarte Tatin
serves 4-6
This easy treatment presents an opportunity for the Fuyu persimmon to show its true color, with its bright flavor marrying well with the sweetness of the tart's caramel.
Read more about this recipe at The Washington Post.
3 medium Fuyu persimmons, hulled, peeled and cut into 6 segments each
3 tablespoons honey
1 star anise
2 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
3 tablespoons brandy
1/4 cup sugar
5 sheets phyllo dough, cut into 7- or 8-inch squares
prep: 25 minutes
total: 55 minutes
6-inch round tart pan medium saucepan
medium sauté pan
brush
1. Preheat the oven to 350F. Have ready a 6-inch round tart pan.
2. Heat the sugar in a medium saucepan over medium heat; cook for 6 to 8 minutes, stirring, until it turns the color of maple syrup. Pour the caramel into the pan so that it covers the bottom of the pan completely.
3. Melt the butter in a medium sauté pan or nonstick skillet over medium heat. Add the honey, star anise and persimmon slices. Cook for about 5 minutes, turning to coat the fruit in the butter-honey syrup. Add the brandy and immediately remove from the heat, stirring to combine. Discard the star anise.
4. Arrange the coated persimmon segments, cut side down and laying in the same direction, in a circular pattern on top of the caramel. Reserve any remaining pan juices for another use (see headnote). The persimmon slices may overlap slightly.
5. Lay 1 sheet of phyllo dough on the fruit and brush it gently with melted butter; trim away the excess dough. Repeat until you have 5 layers of phyllo dough and butter. Bake for 20 to 30 minutes, until the phyllo layers are crisp and light brown. While the tart is still hot, place a serving platter over the pan and invert to reveal the tart, fruit side up. Serve warm.
This recipe is adapted from pastry chef Manabu Inoue at Butterfield 9.
