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Saturday, February 8, 2014

Apple and Persimmon Tarte Tatin

It's ugly, but it's quite delicious.
The mix of Granny Smith apples and Fuji Persimmons was interesting.  The apples soften in the oven and the persimmons seem to harden.  Instead of making caramel by melting refined sugar, I used maple caramel, which is all natural.
I probably should have tried to run a knife between the crust and the baking dish before flipping it over, but if you put aside the looks of this piece of sweetness, it's quite a winner.
The best is to make this in a cast iron skillet that you can put into the oven.  I don't have one of those, so I used a regular frying pan to prep the ingredients, then transferred to a deep round baking dish.
For 6 slices.
80g ( 2.8 oz) cubed room temperature butter
200g ( 7 oz) whole wheat flour
1/4 tsp salt
1 Tbsp brown sugar
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp nutmeg
1 egg yolk4 cL ( 1.3 fl oz) water
use the method
Tart Ingredients
2 large Granny Smith apples, peeled and cut into wedges
1 Fuji persimmon, cut into wedges
3 Tbsp maple caramel (or use sugar if you don't have any)
2 Tbsp butter
sprinkle of cinnamon
drizzle of maple syrup
1.  Spread the maple caramel into the bottom of your baking dish.  I had to heat it a bit.  You want to cover the entire bottom with a nice thin layer.
2.  In a frying pan, melt the butter and some maple syrup and "poach" the apples and persimmons for about 5 minutes.  I did it in batches so that each wedge touched the bottom of the pan.
3.  Arrange the wedges into the baking dish.  I did apples on the outside and persimmons on the inside.
4.  Pour the sweet goodness leftover in your pan over the arrangement followed by a sprinkle of cinnamon.
5.  Lay your pie crust over the whole arrangement and tuck the edges in as to not waste any of that delicious pastry.  Poke it a bit with a fork.
6.  Bake in a 190°C (375°F) oven on the bottom rack for approximately 35-45 minutes until the crust is nice and golden.
Looks promising, doesn't it?
7.  When it's done, use a knife to gently separate the sides of the crust from the baking dish.  I completely forgot to do this, hence the ugliness of my finished product.  The sides of my crust stayed in the original dish.
8.  Place a serving dish over the top of the baking dish.  Try to use something of greater or equal diameter to avoid a mess.  Please.  Carefully flip the whole thing over.  Use oven mitts to not burn yourself.  Let it sit like that for a few minutes before removing the baking dish.  All the caramel goodness will drip down onto the pie.
9.  Let cool and eat warm.  Since my crust had stuck to the sides of the baking dish, I made crumble out of it and sprinkled it on top.

Ah that's better
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