Mike van de Elzen: Persimmon tart recipe

The Sunday Session with Francesca Rudkin

Persimmon Tart

Cook time: 25 minutes

Prep time: 30 minutes

Serves - 6

4 tbsp sugar

2 tbsp water

50g butter

4 persimmons, cut each into 8 wedges

2 sheets puff pastry

Raspberry sorbet to serve

Preheat oven to 190*C.

Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour, turn off.

Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle the diameter of the top of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal.

Place in oven and bake for 25 minutes.

Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate.

Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice).

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