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How to make chef Christine Cushing’s persimmon puff pastry tart
Recipe post
No meal is complete without dessert. Persimmon is the star of this dessert, it’s a juicy fruit that ripens in the late fall to winter and works perfectly in baking. “I love this puff pastry Persimmon tart because it’s an unexpected choice and feels like a celebration,” says chef Christine Cushing . Note: if you start with frozen puff pastry, you can make this picture-perfect tart in less than an hour, yet it looks like you worked all day.
PUFF PASTRY
* 1 1⁄2 cups (375 ml) all-purpose flour
* 1⁄2 tsp (2.5 ml) salt
* 1⁄2 cup (125 ml) cold water
* 3⁄4 cup (200 g) unsalted butter, cut into thin pieces and chilled or 1 lb (500g) frozen puff pastry
TART
* 2 whole persimmons, thinly sliced into wedges
* 1⁄4 cup (50 ml) sugar
* 2 tbsp (15ml) apple jelly
* 2 tbsp (25 ml) pomegranate juice
* 1⁄2 cup (125 ml) almonds, thinly sliced
* sprigs of thyme, optional
PUFF PASTRY STEPS
1. Combine flour and salt in a bowl.
2. Add in the cold butter and turn onto board.
3. With a rolling pin work…
