Persimmon and Cranberry Tarte Tatin

Diets

Vegetarian

Ingredients

Produce
- 1 cup Cranberries, fresh or frozen
- 2 Fuyu persimmons

Baking & Spices
- 1/3 cup Brown sugar

Bread & Baked Goods
- 250 g Puff pastry

Dairy
- 2 tbsp Butter

Frozen
- 1 Creme fraiche or vanilla ice cream, lightly sweetened

Time
Prepare: 15M
Cook: 35M
Total: 50M

Found on french-barn.com

Description

Culinary ventures for creative minds

Sofia is the relentless experimenter, mess maker, and picture taker behind From the Land we Live on – a food blog focused on sharing recipes inspired by seasonal ingredients and a never-ending quest for something interesting and new. She can most often be found standing on her kitchen counter (with a camera in-hand), writing software, reading cookbooks, growing vegetables, or riding her bike in search of the best ice cream.

Ingredients

~250g puff pastry (1/2 a package in my case)
2 Tbsp. butter
1/3 cup brown sugar
2 Fuyu persimmons
1 cup fresh or frozen cranberries
lightly sweetened crème fraîche or vanilla ice cream, to serve

Directions

Preheat the oven to 350°F.
On a floured surface, roll out your puff pastry just large enough to fit into your cast iron skillet. Set it on a plate and into the freezer to chill, until ready to bake.
Halve and thinly slice the persimmons. Don’t separate the slices.
In a cast iron skillet (one anywhere from 10 - 12” should be fine), melt the butter over low heat and add the brown sugar.
Cook for about a minute, stirring constantly to prevent the sugar from burning.
Add the cranberries and cover with a lid. Cook them for about a minute (or two, if frozen), just until they burst and start releasing their juices.
Remove the lid and continue cooking, stirring constantly, until the cranberry juice blends with the butter sugar mixture and the liquid in the pan is syrupy. Turn off the heat and let the pan cool for few minutes before adding the persimmons.
Push the cranberries to the middle of the skillet, making room for the persimmons.
Fan out the slices and arrange them around the cranberries, making sure that the base of the skillet is covered in fruit.
Place the chilled puff pastry dough on top, tucking in the corners if necessary.
Bake for 30 - 35 minutes, until the pastry is puffy and golden.
Remove the tarte tatin the oven and let it cool for a few minutes.
Place a plate or round cutting board over the skillet and using oven mitts (be careful, cast iron stays hot for a long time), hold them together as you flip the skillet over the plate to release the tarte.
Replace any fruit that got left behind in the skillet and serve warm with crème fraîche or ice cream.