The Empty Fridge is a monthly series where we challenge that formidable void and make the best of what's on hand. Join us each month for a new installment, and feel free to share your empty fridge recipes in the comments for this post!
Up this month: Persimmons
Before this, I had never tasted a persimmon. I'd seen them around at the farmers market, but without a plan or recipe, they just didn't make it into my basket. My husband always said they looked like something from a painting, not something to eat. So, recently when they showed up in our CSA box, I wasn't quite sure what to do with them. But there's nothing like an empty fridge. . .
. . . to spur some good old fashioned. . .
. . . experimentation. . .
. . . and I think the test results are good. Oh. So. Very. Good.
Almond Persimmon Tart with a Raspberry Glaze
Tart Dough (via David Lebovitz)
- 3 oz unsalted butter
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 1 tablespoon sugar
- 1/8" teaspoon salt
- 1 slightly rounded cup of flour
- 3-4 ripe (but still a bit firm) persimmons
- 3/4 cup sliced raw almonds
- 3 tablespoons sugar
- 3 tablespoons raspberry preserves
- 2 tablespoons water
- 2 tablespoons butter
Preheat the oven to 410.
Place the flour, water, oil, salt, and 1 tablespoon of sugar in an ovenproof bowl. Leave it in there until the butter is melted and bubbling and just beginning to brown.
Pull the bowl out of the oven with an oven mitt or cloth and use that to stabilize the hot bowl while you quickly mix in the flour. When it forms a ball and pulls away from the edges transfer it to a prepared tart tin (I didn't have one so I just used my spring form tin). The dough will be hot, so be careful. When it has cooled enough to handle, press it out into the tin with your hands, trying to keep it as even as possible. Prick all over with a fork and bake for about 10-15 minutes or until it is golden.
While your tart shell is baking, remove the top leafy section of the persimmons and cut them into 1/8" slices. In a food processor combine the sugar and almonds and pulse until you have a fine sugary almond meal.
Spread out the sweet almond meal your tart shell in an even layer. Arrange the persimmon slices in concentric circles and drop small pieces of butter all over the top.
Bake at 350 for 30 minutes or until the fruit is tender.
When the tart is out of the oven, place the water and raspberry preserves in a saucepan and heat until the preserves loosen and form a glaze (about a minute). Brush the glaze onto the tart making sure to get inside the cracks.
Serve with vanilla ice cream, and enjoy!
With the Kids:
*Last time in the Empty Fridge: Kettle Corn Cookies