Tuesday, November 25, 2008

persimmon tartlets with cream filling.



The other day, while my husband was outside raking leaves, our next door neighbor handed him a huge bundle of persimmons from his tree. When he brought them inside, I immediately began coming up with things I might be able to do with them. I fell in love with the idea of a steamed pudding baked in an antique mold, but decided against it once I realized the dessert would take almost three hours to finish (truth be told, I am not the most patient of bakers). The more I searched for recipes, the more I realized that persimmons are not the most popular of fruit to bake with. It seems that there is only a small handful of recipes that are changed slightly and used all over the place: persimmon bread, persimmon cookies, and the pudding, none of which I was very keen on making. What was I to do? They were just too pretty to not use in something.



Thankfully, ole' Martha Stewart had the answer, and a very simple one at that. Tucked within the pages of her classic cookbook, I found the recipe for these Persimmon Tartlets baked with puff pastry (something I always seem to have in my freezer these days) and filled with either lemon curd or persimmon cream. They sound and look quite fancy, but are extremely easy to quickly whip up. This happens to be yet another one of those recipes that is very versatile. The cream filling can easily be whipped with smushed berries or finely chopped chocolate and topped with the fruit of your choice. Also, feel free to experiment with different sizes: go ahead and make teeny bite-sized ones or a full-size tart. Just adjust your baking time accordingly.







Persimmon Tartlets with Cream Filling: adapted from The Martha Stewart Cookbook

Ingredients:

1/2 pound puff pastry, chilled
1/2 cup heavy cream, cold
1/2 cup lemon curd or pureed persimmons
2 unbruised but ripe persimmons, cut lengthwise into slices 1/8" thick (instead of regular slices, Alice cut thin slices into shapes with a fondant cutter- a small cookie cutter would also work for this)

Directions:

Roll out the puff pastry to a thickness of 1/8 inch. Using a large biscuit cutter or the rim of a glass, cut 8 rounds of pastry. Then using a 3 1/2-inch ring or a smaller glass, cut 4 of the rounds into smaller rounds, centering the ring so that an even rim is produced. Paste the rims onto the larger rounds at the outside edge with a bit of water, carefully aligning the edges; this forms a raised border on the tartlet. Place the pastry on a parchment-lined or water-sprayed baking sheet and chill for at least 30 minutes.

Preheat the oven to 400 degrees F. Prick the bottom of each pastry, line only the bottom with foil (I just cut tiny circles and fit them to the inner circle) and weight with dried beans or pie weights, being careful not to weight the edges. Bake the rounds for approximately 10 to 15 minutes, until they are puffed and golden. Remove the liner and weights and let cool completely on a rack before filling.

Whip the cream to soft peaks and gently fold in the lemon curd or persimmon puree. Mound or pipe the mixture into each tartlet shell. Top each with a slice or two (or three!) of persimmon, and serve immediately.

14 comments:

Maya said...

those tartlets look beautiful! how lovely! ive never had a persimmon...i want to try them:)

VeggieGirl said...

So elegant-looking!

Kelly said...

if i was going to see my dad at thanksgiving this year, i would totally make this for him. he is a little obsessed with persimmon, and you're right, you don't see a lot of recipes that use them. he's always stealing them from the neighbors tree and then he has no idea what to do with the sheer volume he hoardes.

cindy* said...

these are adorable. my mom is a freak for persimmons, she would love this.

Soon, Then said...

Those are quite lovely! I never really eat persimmons because they leave a weird dry feeling in my mouth. But these look divine!

house and home said...

Perfect! We have two persimmon trees and we have yet to taste or use one!

Stephanesia said...

I've never tried persimmon and I've kind of always wanted to-- and this is extremely inspiring!

Chocolate Shavings said...

Those look delicious, and what a great way to use persimmon!

Essenslust said...

Great!

The Food Librarian said...

Beautiful!! I'm going to marry the persimmon I love them so! :)

Paulina said...

I would go crazy with happiness if I received a whole bunch of persimmons! They're one of my most favorite fruits. Beautiful job on the tartlets by the way!

pixen said...

Persimmons! I love them so much... fresh, dried or chips. I will never denied them :-D Very delicious recipe just looking at the picts. Thumbs up!

Tamarinara said...

for the above comment - if you have a persimmon that has a weird taste in your mouth its because its not ripe enough. i have had it feel like it was full on attacking my mouth before. make sure they skin has a little give to it and isnt very hard but not too soft. i love persimmons. thanks for the recipe!

Raechel said...

So I know this was posted almost a year ago but since persimmons were back in season I made this. I tucked it away in my memory box and when I needed to make something for a party I knew I would be making these!

Let me just say- they look so impressive and like they are really complicated but they're not! I love love love these! The only thing that I changed was adding fresh ground cardamom to the whip cream/persimmon filling.

Love your blog! please keep it up :)