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®