Persimmon jam tart
Persimmon jam tart... what better way to use your ripe persimmons? Find out how to prepare the jam and use it to bake a delicious tart, homemade from beginning to end!
Servings: 8 people
Calories: 200kcal
Cost: $1
Equipment
- a pot
- a knife
- a wooden spoon
- a rolling pin
- a tart pan
- a fork
Ingredients
- 4 ripe persimmons for the jam
- 1 half lemon for the jam
- 100 gr cane sugar for the jam
- 800 gr rich shortcrust pastry see https://www.eatalianwithroberto.com/rich-shortcrust-pastry/
Instructions
- Peel the persimmons, extract the juice from the half lemon.
- Put all the ingredients into a pot and slowly start cooking them. The mix should gently boil for about 1 hour.
- After this time, you will get a final result similar to the one in the picture. Let it rest until it reaches ambient temperature.
- Remove from the fridge the dough you have prepared in advance. It is important to work the pastry, rich in butter, when it's cold.
- Now the funny part :) beat the dough with a rolling pin. This will make it easier to roll the dough out.
- Put about 2/3 of the dough between two layers of baking paper, so it does not stick to the rolling pin. Roll the pastry out until you get a layer 5 mm thick.
- Light the oven, at 180 °C. Cover the tart pan bottom with a layer of pastry, then using a fork make small holes in the dough sheet.
- Spread the jam all over the sheet, using a spoon.
- Roll out the remaining dough and cut the sheet into stripes. Use the stripes to cover the jam. Now your tart is ready for the oven!
- Put the tart into the oven, ready at 180 °C. After 25 minutes, check it, it should be ready. Remove it from the oven and let it cool. Enjoy!
Notes
- Recipe time includes jam preparation, tart preparation and baking. Time does not include rich shortcrust pastry, which is considered a basic ingredient. Please refer to https://www.eatalianwithroberto.com/rich-shortcrust-pastry/ for step-by-step instructions.
- Cooling the dough before working it: I usually make the rich shortcrust pastry the evening before, so that it can cool down properly and make working it easier. Anyway, I strongly recommend to let it cool for at least 1 hour before start working it.