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  • Serves 6
  • 35 mins cook

Persimmon tarte tatin

The tangy chill of the sorbet cuts through the sweet, warm tarte tatin.


Persimmon tarte tatin

  • 3 tbsp sugar
  • 2 tbsp water
  • 50 g butter
  • 3 persimmons
  • 2 sheets puff pastry
  • raspberry sorbet, to serve


Persimmon tarte tatin

  1. Preheat the oven to 190ºC.
  2. Place sugar and water in a small, heavy-based saucepan over a high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously.
  3. Add butter, melt and allow to bubble until the mixture turns a light caramel colour. Pour caramel into a 20cm cast iron or oven-proof frying pan.
  4. Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon segments over the caramel, leaving a 2-3cm gap around the edge.
  5. Stick the two puff pastry sheets together and cut into a circle 2-3cm larger than the diameter of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal. Place in oven and bake for 25 minutes.
  6. Remove from oven. Place a large serving plate over the frying pan and carefully flip the tarte out onto the plate.
  7. Serve hot with raspberry sorbet or an ice cream of your choice.


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