Persimon® and Orange Tart
A gluten-free pastry case smothered with an orange and Persimon® ‘custard’, topped with slices of the fruit and finished with an almond oaty crumble. Autumnal perfection!
You’ll need:
For the pastry case
100g gluten-free flour
100g ground almonds or almond flour
40g sweetener
100g margarine
9-10 tablespoons cold water
For the orange Persimon® ‘custard’
3 Persimon®, chopped
150ml condensed milk (can be dairy-free)
Juice of 1 orange
4 tablespoons sweetener
2 tablespoons cornflour
To decorate
1-2 Persimon®, sliced
1 tablespoon coconut sugar
30g oats
20g flaked almonds
2 tablespoons maple syrup
1 tablespoon oil
½ teaspoon ground ginger
What to do:
1. First make the pastry: Place the flour in a bowl then add the margarine. Use a fork to work into the flour to form breadcrumbs, then stir in the sweetener and gradually add in enough water to form a dough. Cover and leave to rest for 15 minutes.
2. Meanwhile, make the custard: Place the Persimon® pieces in a pan with the orange juice and simmer for 5-10 minutes until softened then set aside to cool for 10 minutes. Add to a blender with the condensed milk, sweetener and cornflour and whizz up until thick and smooth.
3. Preheat the oven to 170C and grease a 20cm loose bottom tart tin. Roll out the pastry on a floured surface then use to line the tin to make sure it covers up the base and up the sides. Prick with a fork and bake blind for 15 minutes.
4. Remove from the oven, spoon in the custard and spread out to fill the pastry case. Arrange the Persimon® slices on top of the tart then sprinkle over the coconut sugar.
5. Mix together the oats, flaked almonds, syrup, ginger and oil to form a sticky crumb then sprinkle over. Return to the oven and bake for a further 15-20 minutes until firmed up and golden.
Leave to cool completely then remove from the tin, slice and serve!
Credits: Pamela Higgins, SpamellaB
P.D.O Persimon®