The fruit I chose for this tart was persimmon, sharon fruit (slightly unfortunate name) or ‘cachi’ as my Nonna calls them in Italian. It was in fact Nonna who introduced me to persimmon (one of her favourite fruits) only last year when I was visiting her in Wales. I’d never had one before and so she took me to the market in Bridgend and bought me a bag to take home on the train with me back to London. They were juicy, super sweet and quite unlike any other fruits I could think of (a sort of apple/mango hybrid perhaps?). I wondered where they had been for the last twenty something years of my life. I’ve now discovered a fruit stall round the corner from my office that I’ve been taking a short stroll to on the days when I need my persimmon fix. Their season is sadly coming to an end so this tart is a way to celebrate them in all their glory.
Pastry is still something I find quite intimidating but after coming across this simple but lovely recipe on Emiko Davis’ blog by Pellegrino Artusi, whom she calls ‘the godfather of Italian cooking’, I’m feeling a little more confident. It is a classic ‘pasta frolla’ that is sweet and lightly scented with lemon zest and works perfectly with a fruity topping.
The free form nature of galettes also means they are quite forgiving, so no need to fret about intricate lattice toppings or perfectly sturdy sides.
I made this tart when Nonna was visiting for Christmas and it got her seal of approval, which is not given out easily…
This amount of pastry made one galette, around 9 inches, with enough leftover to make three mini tartlets or a few biscuits.
For the pastry:
1 whole egg + 1 yolk
110g icing sugar
125g cold butter
Zest of 1 lemon
For the filling:
Approx. 100g apricot jam
4-5 persimmon, sliced thinly width ways
A splash of milk
A few tbsp demerara sugar
2 tbsp butter
Whisk the egg and yolk together then set aside for later.
Put the flour and icing sugar into a bowl and chop the butter, into small pieces, into it. Use your fingers to rub everything together well until you get a crumbly mixture and there are not more visible bits of butter.
Mix in the lemon zest and egg mixture until the pastry comes together in a smooth, elastic ball. Let it rest in the fridge for a minimum of 30 minutes or up to a day.
Line a baking tray with greaseproof paper and grease lightly with butter. Pre-heat the oven to 200oC (fan oven).
On a lightly floured surface, roll out the pastry into a rough circle the thickness of a pound coin. Transfer the rolled pastry to your prepared baking tray.
Spoon the jam onto the pastry and use the back of a spoon to spread it out evenly, leaving a space of around 1-2cm around the edge clear. Layer the persimmon slices on top of the jam.
Fold the edges of the pastry over then brush them with a little milk and sprinkle over some sugar. Dot the butter over the persimmon and sprinkle with sugar too.
Put the tart in the oven for 20 minutes then lower the temperature to 180oC, cover the tart with kitchen foil and continue to cook for another 30 minutes.
Enjoy at room temperature or warm with a scoop of vanilla ice cream.