Hojicha Persimmon Tarte Tartin
A Half-Baked Recipe
Welcome to “Half-Baked,” where I document and share some of the spontaneous desserts I create. Sometimes I measure from the heart, sometimes not at all. You could even say these recipes are half-baked in every sense of the word. So please, proceed and bake with caution!
Final thoughts and suggestions at the bottom.
Like our current obsession with yuzu, I predict that persimmon will be the next trendy Asian fruit. Persimmons are small orange fruits that are native to China and Japan. Think of a more carroty-apple, or a softer pumpkin. My parents aren’t fond of persimmons, sometimes they have a tanin-ny quality to them, so I have little nostalgic attachment to them, but I find them to be a nice treat every now and them. Personally their price tag in American grocery stores prevents them from being a wintertime stable, but their firm texture and subtle flavor profile makes them a great canvas for baking creativity. Here’s my first attempt at working with persimmon.
Persimmon Tarte Tartin
Ingredients:
115 g butter (1 stick)
115 g granulated sugar
1 sheet of frozen puff pastry (half of a package)
Squeeze of orange
pinch of salt
4 medium sized persimmons
Instructions:
Preheat your oven to 425°F (220°C).
Peel the persimmons if the skin is tough (optional, depending on the variety).
Slice into 1/4-inch thick rounds or wedges
In an oven-safe skillet (8-10 inches), melt the butter over medium heat.
Sprinkle the sugar evenly over the melted butter. Stir occasionally until the sugar melts and turns golden brown.
Add a squeeze of orange juice for brightness and a pinch of salt. Mix gently.
Arrange the persimmon slices in a circular pattern over the caramel, slightly overlapping. Let them cook for 3-5 minutes to soften slightly and absorb some caramel.
Lightly roll out the puff pastry to remove creases and ensure it fits the size of your skillet. Cut to fit if necessary.
Prick the pastry all over with a fork to allow steam to escape while baking. Carefully lay the pricked puff pastry over the persimmons, tucking the edges down around the fruit.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the puff pastry is golden brown and puffed.
Allow the tarte to cool in the skillet for about 5 minutes. Place a serving plate over the skillet and carefully invert the tarte onto the plate. Be cautious as the caramel may still be hot.
Hojicha Whipped Ganache:
180 g heavy cream
2 teaspoons hojicha (add more to taste)
100 g white chocolate
Instructions:
In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to steam (do not boil).
Remove the cream from heat and immediately whisk in the hojicha powder until fully dissolved and smooth.
Place the white chocolate in a heatproof bowl.
Pour the hojicha-infused cream over the white chocolate and let it sit for 1–2 minutes to soften the chocolate.
Gently stir the mixture with a whisk or spatula until it becomes smooth and glossy. Ensure all the chocolate is melted and incorporated.
Allow the ganache to cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight to thicken and chill completely.
Once chilled, use a hand mixer or stand mixer to whip the ganache until it becomes light, fluffy, and holds peaks.
Assembly:
Once cooled, flip over and cut out desired portions of tarte tartin. (You can layer them on top of each other like I did for the mille feuille aesthetic)
Rocher a dollop of the whipped cream so you can seem really fancy
Garnish with isomalt pulled sugar decorations because you’re extra.
Review and final thoughts:
Overall this was delicious but definitely could use some adjustments. The cream was a necessary addition because the persimmons and the caramel together are very sweet. In my first attempt I added some yuzu juice, but I think orange or lemon would work better to add true acidity that will cut the overall sweetness. Maybe the hojicha can also be incorporated into the puff pastry somehow. Make your own puff pastry because this store bought stuff was quite salty.
The isomalt was honestly just for fun.. I don’t know what else to garnish with but generally wouldn’t do sugar work.
Let me know if this inspired you to make something similar!