Lattice-Topped, Persimmon & Cranberry Puff-Pastry Tart
Sometimes, Mother Nature gives you a helping hand, by producing lovely, fresh, sweet and delicious fruits for you, like these perfect, sugar-sweet persimmons for example...
But sometimes, it is a funky little kitchen gadget, like my nifty pastry-cutter here that will make things possible...
The you have the wonder of pre-made, perfect puff pastry of course...
And when you have it so easy, with that kind of help at your hands... why on earth would you look for ways to make things any more difficult?
You wouldn't! You would make a pastry like this in next-to-no-time!
I am not normally one for gadgets- but this one is just FUN! What's not to love about being able to cut a pastry fishing net out with one slight of hand and to cast it over something sweet and yummy, ready for baking? Nothing! Nothing, I say! Love, love, love all the way!
2 ripe persimmons, 1 roll of puff-pastry, 1 handful of cranberries, 1 teaspoon of cinnamon and 1-2 teaspoons of powdered sugar for dusting... and no need for anything more. No fuss, no extra fat or sugar- just simple and delicious food!
There is plenty of butter in that puff-pastry... it is what makes it so deliciously fluffy and light and golden yellow when it is baked- which is why I say that there is no need to add any more. Let the pastry be pastry, the fruit be fruit and you are on my page of the food bible... and trust me- it makes for a good read and is based mostly on facts and common-sense!
Step one- peel, slice and relatively finely dice the persimmons.
Pop the diced persimmons into a saucepan along with a handful of chopped cranberries- I cut each of mine into 4 to have the kind of size that I wanted... if the pieces are too large they will be too overpowering in their flavor and this way they blend perfectly. Add the cinnamon and literally just a teaspoon of water and keep stirring for 2-3 minutes, before turning off the heat and setting them to one side... that is all you need to do!
Next, cut the pastry into 2 pieces- one smaller than the other, basically a 1/3rd - 2/rd cut. The reason being of course, that you will cut the lattice slits into the smaller one and then stretch it out to the same size as the larger of the two.
A little like this!
Next, spread out the filling nice and evenly, leaving a good couple of inches all around the outside edges.
Carefully lift the latticed-lid on top, press down the edges and then fold them upwards to create a thicker edge that can puff-up and outwards whilst it bakes. To hold it together securely, simply pinch the corners together... and then pop your terrific tart into a pre-heated oven at 180°C for 15-20 minutes until fluffy, crispy and golden brown.
And of course... add a nice sprinkle of powdered sugar- why not?!! You haven't done anything else naughty yet, except for using that pastry...
...that lovely, delicious pastry! Oh my does that look good!?! Time to enjoy all y'all!