Thursday, June 21, 2012

Apple & Persimmon Tart

My plans to use up leftover fruit never quite go according to plan. I had a couple of apples on hand, and so decided to bake an apple tart. Spying a small persimmon in the fruit bowl, I decided half-way through the process that I'd incorporate this into the creation too. 

 It added a little more character to the tart, but at the same time, it made the end result resemble a quiche, topped with potato and pepperoni pieces. Sweet food masquerading as savoury food? Stranger things have definitely happened. This "not-quiche" had a sweet, crumbly base and a filling containing both smooth and light cheesecake, as well as satisfying fruit pieces. 

While the recipe seems complicated at first glance, the actual process is pretty easy, and if you were feeling especially lazy, you could probably make it all in the same bowl.  

Preheat oven to 230 degrees C and place rack in center of oven. Butter 23 cm spring form pan. In a large bowl, blend the flour, salt, and sugar together. 


Flour, Salt & Sugar

Add the butter and mix until dough just begins to come together. 

Pastry for the Crust

Pat the dough onto the bottom and 2.5 cm up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

Crust

Blend the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. 

Cream Cheese & Sugar Filling

I love this stuff!

Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

Crust & Cream Cheese Filling

Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples and persimmon in the sugar mixture. 

There's beauty even in fruit refuse
Fruit, Sugar & Cinnamon
Spoon the apples evenly over the cream cheese layer. Place the spring form pan on a larger baking sheet to catch any drips. Bake at 230 degrees C for 10 minutes.  Reduce heat to 205 degrees C and bake for another 25 to 30 minutes or until the crust is brown, the apples are tender when pierced with a sharp knife, and the filling is almost set. 

Remove from oven and place on wire rack to cool. Sprinkle with icing sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated.



Apple Tart

Adapted from Joy of Baking. Serves 8-10

Ingredients:

Crust:
  • 1 cup (130 grams) plain flour
  • 1/4 teaspoon salt
  • 1/3 cup (35 grams) icing sugar
  • 1/2 cup (113 grams) cold unsalted butter, cut into small pieces
Filling:
  • 250 g cream cheese, at room temperature
  • 1/4 cup (50 grams) granulated white sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
Topping:
  • 1/4 cup (50 grams) granulated white sugar
  • 1/2 tsp ground cinnamon
  • 2 Granny Smith apples, peeled and cut into thin slices 
  • 1 small persimmon, sliced
 Method:
  1. Preheat oven to 230 degrees C and place rack in center of oven. Butter 23 cm spring form pan.
  2. In a large bowl, blend the flour, salt, and sugar together. Add the butter and mix until dough just begins to come together. Pat the dough onto the bottom and 2.5 cm up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.
  3. Blend the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.
  4. Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples and persimmon in the sugar mixture. Spoon the apples evenly over the cream cheese layer. Place the spring form pan on a larger baking sheet to catch any drips. 
  5. Bake at 230 degrees C for 10 minutes.  Reduce heat to 205 degrees C and bake for another 25 to 30 minutes or until the crust is brown, the apples are tender when pierced with a sharp knife, and the filling is almost set. 
  6. Remove from oven and place on wire rack to cool. Sprinkle with icing sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated. 
Apple & Persimmon Tart


6 comments:

  1. There are no words for how much I love crunchy fuyu persimmons. This looks glorious.

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    Replies
    1. Thank you! It tasted pretty good too :3

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  2. I love love love persimmon!!!! But never thought of using them with apples! Interesting! :D

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    Replies
    1. Seems like you're not the only one. I do some odd things with leftovers though, which don't always work. Thankfully, this one did :P

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  3. Replies
    1. I love finding ways to use up apples. I haven't had much success with canning them though - always turns out into something akin to babyfood. Not appetizing!

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