Tuesday, October 13, 2009

Persimmon-Apple Tart with Gingersnap Streusel

Persimmons are not exactly a fruit you see a lot of here in Arizona. I have learned that they are a cold weather fruit. That explains it. I got 2 in this weeks produce basket and found them on sale at the Asian market to get 2 more (Sprouts also had them, but they were a lot more expensive there). Gotta say, love google. I learned that there are 2 common types--Fuyu or Hayachi. The Hayachi can only be eaten when really ripe and mushy. The Fuyu, which is what I had, can be eaten anytime. It works really well in a tart since it is crisp like an apple. So I googled some persimmon recipes. The cookies and breads didn't peak my interest. This tart that I stumbled across on the Cooking Light's webpage sounded yummy. I can't help but think that persimmons look like tomatoes and almost expect that flavor. They really taste similar to a pear. I used a pastry crust from Joy of Vegan Baking that was really good and flaky. The gingersnap streusel was a nice punch of flavor. If you don't like gingersnaps, you could use a vanilla wafer.

Persimmon-Apple Tart with Gingersnap Streusel

Pastry for a single-crust 9-inch pie

1 cup crushed gingersnap cookies
1/3 cup firmly packed brown sugar
About 2 tablespoons all-purpose flour
3 tablespoons butter or margarine, melted
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tart apples, such as Newtown Pippin or Granny Smith (1 lb. total)
4 firm-ripe Fuyu persimmons (1 1/2 lb. total)
2 tablespoons lemon juice

Roll pastry out on a floured board to fit a 9-inch tart pan with removable rim. Lay pastry in pan, easing into corners. Fold excess pastry down and flush with pan rim, then press against pan side so pastry extends about 1/8 inch above rim.

Bake in a 350° oven until pastry is lightly browned, 10 to 15 minutes. Use hot or warm.

Meanwhile, in a bowl, stir together crushed gingersnaps, brown sugar, and 2 tablespoons flour. Mix in melted butter. Squeeze mixture to form lumps. Set aside.

In a large bowl, mix granulated sugar and cornstarch. Peel, core, and thinly slice apples. Stem, peel, and thinly slice persimmons. Add fruit to bowl along with lemon juice and mix well.

Pour mixture into pastry and shake pan to settle filling evenly, then crumble gingersnap mixture over it. Bake tart on lowest rack of a 325° oven until pastry is browned and filling bubbles, 1 hour to 1 hour and 10 minutes. Lay a sheet of foil over streusel if it begins to darken before pastry is done. Let stand until warm or at room temperature; remove pan rim

1 comment:

  1. This was good. I don't even know if I had persimmon before. Always wondered what it was. Now, I'm sure if I saw them at the store I assumed they were either unripe tomatoes or extremely large tomatillos.