Last year, I was grateful to be invited to my carpool buddy's Thanksgiving with her family. This year, her family traveled, but I stayed in Roanoke again and my family decided to drive down from New Jersey to spend Thanksgiving here. It was a short stay. They got here Wednesday night at 1:30 a.m. and left at 5:30 p.m. after we had our Thanksgiving "linner." It was still good to see everyone, especially the two dogs! The Chihuahua almost had a heart attack when he saw me, which he always does, while the older one simply sniffed me and walked away. I still love him. (Maybe.)
Since we're a small family and we didn't want to overindulge or deal with a bunch of leftovers, I only served a few things: roasted pork loin, stuffing, rolls, and mini persimmon tarts for dessert. I knew my dad would be driving right after we ate so I decided not to do turkey. Turkey makes you sleepy! I found a great pork recipe with apples and onions and it turned out great. I should post the recipe with pictures sometime soon, but the only pictures I got were the tarts.
When I made pumpkin pie for dessert two Thanksgivings ago, I found out that my mom doesn't like pumpkin pie. She didn't enjoy dessert that year. My whole family loves persimmons though so I wanted to bake with them. I settled on mini tarts as they would be small servings for our already-stuffed stomachs. My sister suggested serving it with ice cream, somewhat like apple pie, and I went for it. Why not?
I'm not really sure how I feel about the persimmon tart as a whole. I think I just prefer raw persimmons over cooked ones. In my opinion, the best part of this tart was the crust. A really easy crust to put together that yields an amazing flakiness. I'll probably be using this recipe for any tarts I make in the future. The instructions for this persimmon tart weren't very specific when it came to the persimmons. I would guess that 4 would be enough for one whole tart. As for the spices, take your best guess, but you can never go wrong with cinnamon and sugar!
Persimmon Tart
From I Heart Baking
2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks butter, cold
3/4 cup ice water
4 persimmons
Sugar
Flour
Cinnamon
Salt
Cloves
In a bowl, mix flour, sugar, and salt. Using a pastry blender or your hands, cut in the cold butter until the mixture is coarse. Pour in ice water and mix to bring the dough together. Add more if necessary. Take out of bowl and put on a lightly floured surface. Roll out the dough and fit into a 9-inch tart pan. Chill in the fridge.
Wash, peel, and slice the persimmons. Toss with sugar, flour, cinnamon, salt, and a pinch of cloves.
Pull the chilled tart crust out of the fridge. Arrange the persimmon slices in any pattern you desire. If desired, brush the edge of the crust with egg wash and sprinkle with sugar.
Bake at 375F for 45 minutes.
1 tsp salt
1 tsp sugar
2 sticks butter, cold
3/4 cup ice water
4 persimmons
Sugar
Flour
Cinnamon
Salt
Cloves
In a bowl, mix flour, sugar, and salt. Using a pastry blender or your hands, cut in the cold butter until the mixture is coarse. Pour in ice water and mix to bring the dough together. Add more if necessary. Take out of bowl and put on a lightly floured surface. Roll out the dough and fit into a 9-inch tart pan. Chill in the fridge.
Wash, peel, and slice the persimmons. Toss with sugar, flour, cinnamon, salt, and a pinch of cloves.
Pull the chilled tart crust out of the fridge. Arrange the persimmon slices in any pattern you desire. If desired, brush the edge of the crust with egg wash and sprinkle with sugar.
Bake at 375F for 45 minutes.
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