Persimmon Tarte Tatin

Ingredients

For the dough:

Flour 175 g

Salt 1 pinch

Butter 75 g

Egg yolk 2

Water 1 tbsp

Sugar 40 g

Lemon zest

For the filling:

Persimmon 2

Butter 40 g

Brown sugar 3 tbsp

Lime juice 1

For serving:

Persimmon 1

Cut the persimmon in half, remove the seeds, and cut into thin slices. Heat the butter with brown sugar in a frying pan, pour in the lime juice. Cook for three minutes, add the persimmon slices, and cook for another 5 minutes.

Remove from the heat, let cool, and transfer to a 22 cm baking dish. Add salt, butter, egg yolks, zest, water, and sugar to the sifted flour. Mix the flour and mixture until smooth. Form a ball, wrap in plastic wrap, and chill for 30 minutes.

Preheat oven to 200°C. On a lightly floured surface, roll the dough into a circle slightly larger in diameter than the baking pan. Place the dough on top of the persimmon, carefully tucking the edges inward under the persimmon, and prick the dough with a fork in several places.

Bake for 35-40 minutes, until golden brown. Cool for 5 minutes, then place a large serving plate over the pan and invert the pie onto it. Garnish with fresh persimmon slices. Serve warm.

Bon appétit!