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Persimmons Chai Tartes Tatin

Persimon Chai Tarte Tatin With


I finally made it to Lisa’s house today and after many hours of chatting with her and Kelly, I find myself thinking about B. back home and how sick with a bad cold he is and how I am not there to help him feel better. Hmmm, maybe that’s not such a bad thing considering he is a terrible a "sickie". Well, I did feel bad leaving him at the worse of bouts of coughing and sneezing and figured that I’d make us a nice pot of soup and a flavorful and comforting dessert before I left. You know, so he’d miss me terribly and not feel like I left him cold for five days while I was having a grand time with the girls. To say that we have already started is an understatement!!

I have always find tartes tatin to be comforting with their soft apples and caramel goodness all blanketed by a soft pillow of dough. Since B. is on a heavy tea drinking regimen, I wanted to infuse the apples with the soft and soothing scent of Chai tea. Since I was in the middle of packing I did not really have much time to put the proper chai spices quantities together, but I did focus on the main ones such as nutmeg, cardamom and ginger. For a proper chai spice mix, you can find one here at the bottom of the page.

In my last post I was telling you about the tasty raspberries that fell out from the back of a truck, well not literally it was more a matter of don’t ask, don’t tell". The persimmons that I used for the tarts were also part of that loot. The guys know how much I love them and can’t wait for the fall and winter to get my hands on them. It was such a nice surprise to find 4 gorgeous ones in my basket the other day that I could not resist using them in the tatins instead of apples. I love how their flavors cannot really be described, their texture and shape are so unusual and how well they behave in any kind of roasting or cooking. They sometimes taste like a bit of apples and pears mixed into them, sometimes with a hint of papaya. Simply delicious!

I usually make my tartes tatin with a basic pate brisee, like my grandma did but there are various recipes out there calling for puff pastry, so you are good either way. I had some leftover puff pastry from the Millefeuilles, I opted to be frugal (packing-time issue) and use that instead of trying to run around the house with my head running ten feet behind me. I cooked the persimmon slices with the chai spices in a little butter and honey and once they were nice and caramelized, spooned them in tart shells, topped them with the puff pastry and baked them until it was golden. Once out of the oven, we impatiently waited 5 minutes to flip them over and dig in. The persimmons together with the spices were "the perfect medication" according to B.

Persimmons


Persimmons Tarte Tatins:

serves 4

2 persimmons, peeled, cored and sliced in 8 pieces each
2 Tb butter
1/3 cup honey
1/8 tsp ground cardamom
1/8 tsp nutmeg
1/8 tsp ginger
Puff pastry (you will need 1/4 of the recipe)
or pate brisee

In a large saute pan, melt the butter with the honey and bring to a simmer. Add the persimmon slices and the spices and cook until fork tender and caramelized, about 5 minutes. Divide the fruit slices evenly in 4 tart shells (mine are about 4 inches wide). Reserve the cooking liquid.
Roll out your dough and cut 4 circles the same circumference as your tart shells. Lay one piece over each tart shell and bake at 350F until golden brown (15 minutes).
Remove from the oven and let cool a few minutes before inverting onto your plates. Spoon any remaining juices from the pan over the fruits.

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Comments


Anonymous November 6, 2008 um 8:40 am

Am I the first? Yepeeeeee!!!

Mmmmmm. I love persimmons and these tarte tatins look really great! Spices add a charming touch too but it is quite difficult for me not to eat all persimmons while baking…


Christy November 6, 2008 um 9:00 am

I couldn’t agree more about the hint of papaya in persimmons. But that’s probably the reason why I feel funny when I eat them…which explains why I don’t eat much of it. A shame, really. Note to self: buy more persimmons next winter.

If my tarte tatin looked soo good I wouldn’t be able to wait 5 minutes too!!


Rosa's Yummy Yums November 6, 2008 um 9:06 am

An amazing combo! Those Tatin Tarts must taste heavenly!

Cheers,

Rosa


Snooky doodle November 6, 2008 um 9:39 am

Oh these look so nice. I didn t know you could make desserts with this fruit . Looks delicious


Unknown November 6, 2008 um 9:41 am

I wanted to try out something with persimons as they in peak now, This recipes sounds scrumptious and looks divine. Nice presentation.


β€’ friX β€’ November 6, 2008 um 9:56 am

MMMM…. I simply LOVE persimmons. So this dessert must be extra-yummy πŸ™‚

And quite original, too, I would think. Good job, again.


Finla November 6, 2008 um 10:11 am

Hope b is feeling better now especially after having these delicious tarts.


Peabody November 6, 2008 um 10:21 am

I was just staring at some persimmons in the store the other day and thought, what would I make with those…now I know.


ChichaJo November 6, 2008 um 10:40 am

Love this! Love anything with chai spices πŸ™‚ I need to explore persimmons more πŸ™‚


Botacook November 6, 2008 um 10:55 am

Oh, j’ai fait des mini tartes Tatin au kaki il y a quelques jours πŸ˜‰ les tiennes sont superbes!


Anonymous November 6, 2008 um 10:59 am

Yuummmyy ^^! These would be very very good indeed. I haven’t had persimmons in ages πŸ™


Leacayoungart November 6, 2008 um 11:41 am

These look fabulous. Yum.


Sunshinemom November 6, 2008 um 11:46 am

Another mesmerising dessert!!


Anonymous November 6, 2008 um 12:07 pm

Never thought of heating up persimmons but it must be delicious, especially with the spices.


LizNoVeggieGirl November 6, 2008 um 12:08 pm

You’re so lovely to visit people when they’re sick – I need to call you up next time I’M ill πŸ˜€

I’m afraid to try persimmons, haha – but I’m not afraid of your dessert!! Looks maaaaaarvelous.


Cannelle Et Vanille November 6, 2008 um 12:24 pm

Glad you made it to Oh safe Helen! Enjoy your time there although B will probably miss you… you know sick men… they need affection more than ever! Oh great looking tatin… delicious!


Deeba PAB November 6, 2008 um 12:34 pm

Am sure B is feeling a lot better with something as delish as this! No persimmons in our land; so I can just sit back & ogle at these beauties! They are gorgeoaus Helen.


Anonymous November 6, 2008 um 12:43 pm

This sounds like a good idea!!


The Food Librarian November 6, 2008 um 1:14 pm

My folks have a persimmon tree and it means fall to me! I must try these – looks delightful!


SIG November 6, 2008 um 1:23 pm

Yum, persimmons are one of my favourite fruits. πŸ™‚


Anonymous November 6, 2008 um 1:26 pm

I’ll just BET you girls have started to have a grand ole time πŸ˜‰ Can’t wait to see the reports of baking, cavorting, and general funness you will all have around that kitchen table.
Hugs to you all.


SugarPunk November 6, 2008 um 2:35 pm

Ohh, that sounds amazing! I’ve mostly had access to the native persimmons here, but they’re so small and squishy that there isn’t much you can do with them other than make puree. Certainly can’t cut them into chunks like that! I’m always afraid to bite into a firm persimmon – one experience with an underripe one and you never forget it.

You always have such beautiful presentation, as well. I truly enjoy your posts.


Clumbsy Cookie November 6, 2008 um 4:06 pm

Have fun with the girls! Hope B. feels better soon! With the help of these wonderful and spicy tatins I know he will!


Clumbsy Cookie November 6, 2008 um 4:06 pm

Have fun with the girls! Hope B. feels better soon! With the help of these wonderful and spicy tatins I know he will!


Manggy November 6, 2008 um 4:31 pm

Oh my goodness. You have officially made the most unique dessert tarte tatin I have ever seen. Looks excellent, too (though I don’t know what a persimmon tastes like)! Maybe I should refer one of my (online) friends to these– he has a persimmon tree but doesn’t know what to do with it πŸ™‚
I hope B is feeling much better now!


Patricia Scarpin November 6, 2008 um 4:50 pm

Oh, poor hubby! I hope he gets better soon, Helen – I was sick too in the beginning of the week and it was no fun! πŸ™

I have never cooked nor baked with persimmons and I don’t know why! My mom loved this fruit and it reminds me greatly of her.


L Vanel November 6, 2008 um 5:00 pm

Hmmm! Persimmons. I love what you’ve done with them.


Ivy November 6, 2008 um 6:50 pm

Niiiiiice!
I love persimmons. πŸ™‚
Have a great DAY!


sweetalmond November 6, 2008 um 8:26 pm

It Looks so sinfully good!! I’ve been thinking about making one with apricots this week but it’s been a very busy and crazy one, no time for baking!!


Mike of Mike's Table November 6, 2008 um 9:01 pm

Persimmons are one of my favorites types of fruit. I don’t cook/bake with them enough though (I usually just eat them straight), but this looks like a fantastic idea!


Jen Yu November 6, 2008 um 9:17 pm

You are such a stand up friend! Really wonderful of you to support Lis like that. And persimmons! I love them. I have some here in my kitchen, but I’ve only eaten them raw. What a great way to incorporate a lovely fall fruit into a dessert. I can always count on you for brilliant ideas like this. I need to hang out with you and maybe some raspberries might fall off a truck and into my hands? πŸ™‚ xxoo


cindy* November 6, 2008 um 9:30 pm

girls weekends are always fun…and i don’t know about b, but when sean gets sick he is absolutely pitiful…there is something to be said about sick men.

i love the use of persimmon here…one of my mothers favorite fruits!


La cuisine des 3 soeurs November 6, 2008 um 11:44 pm

Γ€ part au parc derriΓ¨re chez nous, on voit rarement de plaqueminier. J’aimerai bien goΓ»ter ses fruits cuits, comme ta tartelette.


Anonymous November 6, 2008 um 11:57 pm

Just lovely. A fantastic looking tarte tatin, with glorious fall colors. Great photos too.


Maria November 7, 2008 um 12:00 am

I love the "fallness" in this dessert! Simply fabulous!


ask the booth November 7, 2008 um 12:23 am

this is a great blogspot. thanks for the yummy recipe. and i LOVE LOVE your fotos too!


Lori November 7, 2008 um 12:42 am

Did you and Aran talk about using cheesecloth in your pics. You both have it. How funny is that?

I have never had a persimmon. You always tempt me with all these different fruits. I love that… learning much.


limonana November 7, 2008 um 2:58 am

yes!! i adore persimmons! & this looks divine!!


That Girl November 7, 2008 um 5:16 am

I love using persimmons! I’m always looking for new ideas.


Kitchen M November 7, 2008 um 5:43 am

The perfect medication – that’s so cute! I hope that he is feeling better.
I’m not too fond of eating raw persimmons but I do like them when cooked. The Chai spice sounds really good, too!


Nina Timm November 7, 2008 um 11:23 am

My computer was full of nonsense so I could not comment this last week. Your last two posts are simply fantastic. I love the "cool" hues on the parfait lollie shots.


Ramya Kiran November 7, 2008 um 12:25 pm

Looks cool, and guess tastes great too..

have a nice day!!

Ramya


La Tartine Gourmande November 7, 2008 um 1:56 pm

Commen resister a une tatin ?? J’en ai faite une aux pommes il y a quelques semaines, et elle a ete engloutie en deux temps trois minutes, meme pas !

La tienne a l’air delicieuse.


raining sheep November 7, 2008 um 2:30 pm

Oh my goodness, I absolutely love persimmons; they are practically impossible to get here and never really taste good, but every now and then I luck out and yum, it’s a feast. That looks heavenly.


Anonymous November 7, 2008 um 3:28 pm

I never tasted persimmons and I always wondered how to cook these fruits. My boyfriend looooves tartes tatin and he’ll be glad you gave me this idea ! Your post sounds delicious, as usual !


Anonymous November 7, 2008 um 8:30 pm

I just left CV a note about quince tarte tatin. How funny. I’ll be trying your persimmon version this weekend. Looks great!!


Irene November 8, 2008 um 12:16 am

Wow, great! I was just eating my persimmon today and wondered, what would you bake with them? Of course, and sadly, mine would never make it to the tarte tatin (ok, maybe if I had like one to eat and 10 to spare!). I just love them in their natural state too much!


Anonymous November 8, 2008 um 3:24 am

Wow very creative! I love fuyugaki (this type of persimmon) raw, but I’ll have to try cooking with them now.


Cakebrain November 8, 2008 um 6:05 am

I have 3 persimmons sitting in my fruit bowl right now! this is a perfect recipe for me! thank you so much! it looks gorgeous!


Andrea November 8, 2008 um 6:33 am

I am having such a love affair with persimmons right now. I’ll buy 7 for $3.00 at a shop down the street and they won’t last more than 2 days. If I can exert some kind of self control, this would be the perfect introduction to a tartes tatin, since I’ve never made one before. Love it!


Yoli November 8, 2008 um 6:58 am

Oh my goodness! My mouth just watered looking at this. I am so happy I jumped to this blog from Pia’s. Though I can only boil water semi succesfully, I love, love people who know how to cook.


Helene November 8, 2008 um 9:41 am

rik: thanks for the link. I actually made a macaron tower a few years back for a wedding. It was a lot of fun!

Thank you everyone for your comments and I apologize for not being able to answer emails and questions but there is a wedding party in the making!!


Helene November 8, 2008 um 9:41 am

rik: thanks for the link. I actually made a macaron tower a few years back for a wedding. It was a lot of fun!

Thank you everyone for your comments and I apologize for not being able to answer emails and questions but there is a wedding party in the making!!


Anonymous November 8, 2008 um 9:51 am

These are just decadent with all that caramel butter juice from the fruit!
May I ask you what type of photography equipment you use, camera, lens, camera set ups,etc…
Your photos are always amazing and make me drool at my computer and I was wondering if you write more about what you do and how you do it. Please?!!!


Philo aux fourneaux – Blog culinaire November 8, 2008 um 12:18 pm

Le kaki est un fruit que je n’ai jamais goΓ»tΓ©, tes photos me donnent envie d’en acheter.


kayenne November 8, 2008 um 6:30 pm

These are made with ripe Fuyu persimmons?

Hachiya would be rather horrible if eaten while hard and unripe. But would be too soft when ripe.


AimΓ©e November 8, 2008 um 8:56 pm

These must have smelt amazing, Helen.
What a delish dessert, perfect for this time of year!
A wedding party? How exciting!!


Mallory Elise November 9, 2008 um 1:53 am

hmm wow i didn’t even know what a persimmon was. ahk! but now i do. merci. πŸ™‚


Pea and Pear November 9, 2008 um 4:23 am

i am so unfamiliar with persimmons. I have tasted them before but I can never recall them.. Apple Tarte tatin on the other hand I am very familiar with πŸ™‚ Perhaps this combo will be just what I need.


Rachael Hutchings November 9, 2008 um 1:26 pm

This post is making me homesick for Japan! Right now the persimmons are in full swing and oh how I miss them! I’ve looked for them here and haven’t had much luck finding them. I think I’ll be planting my own tree. These little tatins look wonderful!


Cynthia November 9, 2008 um 2:58 pm

I’ve never had persimmons before. What do they taste like?


Helene November 9, 2008 um 11:48 pm

Cynthia: In the post I describe them as sometimes tasting like a bit of apples and pears mixed into them, sometimes with a hint of papaya.


Sunshinemom November 10, 2008 um 5:43 am

I made a plum tarte tatin using your recipe – it was totally food porn!! So yummy. The puff base was too good. Will be posting it this evening – do look up if you have time:)


Sunshinemom November 10, 2008 um 5:53 am

Oh! I guess you are busy – am sorry:)


Y November 11, 2008 um 11:37 pm

I adore fresh persimmons. Used to eat them by the bagful when I was a kid. couldn’t ever imagine baking them in anything (what a waste! πŸ˜‰ ) but those tarte tatins look pretty darn good, I’ll happily admit.


ana dane November 12, 2008 um 4:34 pm

don’t get too hung up on the "proper" chai spices- what you used looks warm and delicious, which really is all you need.

and i’d want one of these with a steaming cup of chai tea.


Anonymous November 13, 2008 um 4:43 am

I love persimmons fresh but this looks so tempting. he spice mix sounds interesting.


Mrs.French November 13, 2008 um 5:43 am

sadly I have yet to sample these pretty fruits…I believe that in the form of a tart may be the perfect way..xo


Marianna November 13, 2008 um 2:34 pm

oh wow, that is genius to use persimmons in a tarte tatin! i’ve seen lots of other fruits used in this classic dessert, but never persimmons, and even more persimmon with a chai flavour twist!! very smart! lovely.


Bonbon Oiseau November 13, 2008 um 7:46 pm

oh my! where have i been? persimmons aremy favorite-tarte tatins my favorite–two favorites all in one? THANK YOU!!!


Christina November 16, 2008 um 7:48 am

Hello! I recently discovered your blog and immediately had to make this once I saw it! I’ve eaten persimmons all my life and not once have I thought of cooking them. Delicious. Your blog is full of beautiful photos and intriguing recipes–I look forward to experimenting with some of them! Thank you!


Anonymous November 16, 2008 um 9:32 pm

I made this tart today. Just got influenced by the picture on your blog. It dint turn out good. my husband dint like it a bit. Sorry:(


Helene November 16, 2008 um 10:08 pm

Anonymous: no need to apologize! I just got an email from a reader who made it and like it which proves that it takes all tastes to make the world go round!!
The textures and flavors are different for sure.


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