OCTOBER HARVEST VERSION
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PERSIMMON CUSTARD TARTS
Energy
2737kJ 651kcal 33%
Fat
Saturates
Sugars
Salt
29g 12g 46g 0·8g 42% 61% 51% 13%
of the reference intake. See page 106. Carbohydrate 83g Protein 16g Fibre 6g
FINISHING TOUCH Give the tarts a lovely glaze by brushing with a little apricot jam mixed with 1 tsp hot water just before you bake in step 5.
Also in season… Make the most of sweet and peppery turnips in this stunning salad: tes.co/roastedturnip 16
For more delicious persimmon recipes, visit tesco.com/realfood
CLIENT
1 Preheat the oven to gas 5, 190°C, fan 170°C. On a floured surface, roll the
Each tart contains
PRODUCTION
1 x 375g pack ready rolled lighter shortcrust pastry 375ml whole milk 1 vanilla pod, halved 2 eggs, 3 egg yolks and 1 egg white 75g caster sugar 1 tsp cinnamon 4 persimmons, halved and very finely sliced
ART
Makes 4 V Takes 1 hr 35 mins, plus chilling Cost per serve £1·14
SUBS
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REPRO OP
Also known as Sharon fruit, vivid Spanish persimmons are available in store from now until December. This vibrant orange fruit has a delicate flavour, similar to peach and mango. It’s best eaten when very soft. Persimmon flesh may contain dark ‘sugar’ speckles, which is normal. Enjoy raw, or peel, purée and bake into cookies with nutmeg and cinnamon.
pastry into a roughly 35cm square, as thin as a 20p piece. Cut into 4 and line 4 x 10·5cm tart tins with the squares, letting them hang over the sides. Put the tins on a baking sheet, prick the tart bases and chill for 30 minutes. 2 Line the pastry with nonstick baking paper and fill with baking beans. Blind bake for 10 minutes, then remove the paper and beans and cook for a further 5-10 minutes, until the base is turning golden and cooked through. Brush the pastry with egg white and cook for 2 minutes. Remove to a wire rack. Trim away any overhanging pastry. Turn the oven down to gas 1, 140°C, fan 120°C. 3 Meanwhile, heat the milk in a small pan with the vanilla until almost boiling. Whisk the eggs, egg yolks, sugar and cinnamon in a bowl. Strain into a jug. 4 Divide between the tins, and bake for 25 minutes in the centre of the oven, until set, but still wobbly in the middle. 5 Remove from the oven, arrange the persimmon in a petal effect and bake for 5 more minutes. Remove and allow to cool before serving.
RECIPES HANNAH YEADON WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL
Persimmon