A fruity, nutty and savoury tart ready in 30 minutes. With ready-rolled butter puff pastry, it speeds up the cooking process! Plus, only 5 ingredients. Perfect for an afternoon tea snack or lunch beside a salad.
Persimmons were in season last month and this was how I made use of them.
Butter puff pastry
I bought this all butter puff pastry from Marks and Spencer's.
These take 20 minutes to bake alone and is a lot faster than baking a classic puff pastry.
Tip: leave the puff pastry on the counter for 20 minutes before unfolding it out.
This will avoid the pastry from tearing easily.
Substitutes: Classic puff pastry
These will take longer to bake so I would recommend baking the classic puff pastry alone for 10 minutes at 170C. Next, layering the pié d'angloys, persimmons, pecans and oil on top of the pastry then baking them for 20 minutes.
Persimmons
Sweet and when you slice them up, looks like there's a flower in the middle.
Tastes amazing beside the savoury pié d'angloys
Persimmons were in season at that time (January) so I had to make use of them!
Pié d'angloys
Creamy and a cheese relative of French camembert.
Substitutes: Camembert, brie, chaource cheese
Brie and Chaource cheese would work well too! They have similar textures.
Pecans
Even more fragrant when roasted so add them to the tart!
Roughly chop them but not until they're too small
Substitutes: Walnuts, almonds, brazil nuts
Walnuts are the first choice of substitutes as they also release fragrance after baking.
Oiling edges
Rapeseed oil to make the ends crispier
Substitutes: Beaten egg, olive oil, milk, melted butter
Either of these will work fine as a substitute. A beaten egg will make the edges appear even more golden.
Bake for 20 minutes at 160C. Leave to rest in the oven for 10 minutes.
Have the tarts beside some tea, salad or pumpkin soup! It's sweet from the persimmon and savoury from the cheese, pastry and pecans.
Video version:
Total time: 40 minutes
This makes 5 servings
Ingredients:
2 persimmons (peeled and sliced)
320g butter puff pastry
2 handfuls pecans
50g pié d'Angloys
1 tbsp rapeseed oil
Method:
Take butter puff pastry out of fridge and leave on counter for at least 30 minutes. Roll it out flat on a surface.
Preheat the oven at 160C.
Spread out pieces of pié d'angloys all over the surface of the butter puff pastry.
Place persimmon slices on top followed by the pecans. Spread a thin layer on top of the persimmons and the pastry.
Bake for 20 minutes at 160C. Leave to rest in the oven for 10 minutes.
Cut into squares then serve.
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