Persimmon tarte tatin

The tangy chill of the sorbet cuts through the sweet, warm tarte tatin.



1.Preheat the oven to 190ºC.
2.Place sugar and water in a small, heavy-based saucepan over a high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously.
3.Add butter, melt and allow to bubble until the mixture turns a light caramel colour. Pour caramel into a 20cm cast iron or oven-proof frying pan.
4.Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon segments over the caramel, leaving a 2-3cm gap around the edge.
5.Stick the two puff pastry sheets together and cut into a circle 2-3cm larger than the diameter 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.
6.Remove from oven. Place a large serving plate over the frying pan and carefully flip the tarte out onto the plate.
7.Serve hot with raspberry sorbet or an ice cream of your choice.

Mike’s Top Tips: Persimmons are in season now but they won’t be around forever. Swap them for traditional apples, pears, bananas or mandarins. If you’re having a party, mini tarte tatin are great to prepare in advance. Make them in mini pie dishes or crockery pots and keep them in the fridge before baking. When you’re done with the main course, put them straight into the preheated oven. They’ll only need about 10-15 minutes. – Mike Van de Elzen


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