Persimmon Tart

Name: Persimmon Tart
Ingredients: 1/2 cups Ricotta full fat ricotta; 1 tablespoon Plain yogurt; 1 tablespoon Honey; 1 teaspoon Ginger, grated; 1/2 Vanilla extract; 2-3 Persimmons, sliced thinly on a mandolin; 1 Sheet puff pastry, defrosted; 1 tablespoon Cold unsalted butter, cut into cubes; 1/2 tablespoons Sugar

9 ingredients

7 steps

Ingredients

1/2 cups Ricotta full fat ricotta
1 tablespoon Plain yogurt
1 tablespoon Honey
1 teaspoon Ginger, grated
1/2 Vanilla extract
2-3 Persimmons, sliced thinly on a mandolin
1 Sheet puff pastry, defrosted
1 tablespoon Cold unsalted butter, cut into cubes
1/2 tablespoons Sugar

Directions

1

Preheat oven to 400F.
2

In a small bowl, mix together ricotta, yogurt, honey, ginger, and vanilla extract.
3

Spread puff pastry onto a baking sheet. Using a sharp knife, score a 1/2 inch border around the sides to make an edge. Be careful not to cut all the way through the dough.
4

Spread ricotta mixture evenly inside the border of the puff pastry.
5

Start by placing persimmons along one edge of the pastry (within the border), overlapping by almost 1/2. Weave rows back and forth until pastry dough is covered.
6

Place pieces of butter evenly on top of persimmons, then sprinkle sugar on top.
7

Bake for 20-25 minutes, until pastry dough is golden brown. Let cool slightly before serving