Hojicha Persimmon Tarte Tatin

Ingredients

• 115 g Butter (Divided or melted for the caramel base)
• 115 g Granulated sugar (For the caramel)
• 1 sheet Frozen puff pastry (Approximately half of a standard package; thaw enough to roll and fit the skillet)
• Orange juice (A squeeze, to taste, for acidity and brightness)
• Salt (A pinch)
• 4 Persimmons (Medium; peel if the skin is tough, then slice into 1/4-inch rounds or wedges)
• 180 g Heavy cream (For the hojicha ganache)
• 2 tsp Hojicha powder (Add more to taste; dissolve in the warm cream)
• 100 g White chocolate (Finely chopped or in small pieces, for the ganache)
• Isomalt (Optional, for pulled-sugar decorations)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Use an oven-safe 8- to 10-inch skillet for the tarte.

2. 2

   If the persimmon skins are tough, peel the fruit; peeling is optional depending on the variety. Slice the persimmons into 1/4-inch-thick rounds or wedges.

3. 3

   Melt the butter in the oven-safe skillet over medium heat.

4. 4

   Sprinkle the sugar evenly over the melted butter. Stir occasionally until the sugar has melted and the mixture turns golden brown, forming a caramel.

5. 5

   Add a squeeze of orange juice and a pinch of salt to the caramel. Stir gently to combine, taking care because the caramel may bubble.

6. 6

   Arrange the persimmon slices in a circular pattern over the caramel, slightly overlapping them. Cook for 3–5 minutes, until the fruit softens slightly and absorbs some of the caramel.

7. 7

   Lightly roll out the puff pastry to remove creases. Trim it, if necessary, so it fits the skillet.

8. 8

   Prick the pastry all over with a fork. This allows steam to escape during baking.

9. 9

   Carefully lay the pricked pastry over the persimmons and tuck the edges down around the fruit.

10. 10

    Transfer the skillet to the preheated oven. Bake for 35–40 minutes, until the pastry is puffed and deeply golden brown.

11. 11

    Let the tarte cool in the skillet for about 5 minutes. Place a serving plate over the skillet and carefully invert the tarte onto the plate. Use caution because the caramel may still be hot.

12. 12

    To make the ganache, gently heat the heavy cream in a small saucepan over medium-low heat until it just begins to steam. Do not let it boil.

13. 13

    Remove the cream from the heat and immediately whisk in the hojicha powder until fully dissolved and smooth.

14. 14

    Place the white chocolate in a heatproof bowl. Pour the hot hojicha-infused cream over it and let it stand for 1–2 minutes to soften the chocolate.

15. 15

    Gently stir the cream and chocolate with a whisk or spatula until the ganache is smooth, glossy, and fully incorporated.

16. 16

    Cool the ganache to room temperature. Cover and refrigerate it for at least 4 hours or overnight, until thoroughly chilled and thickened.

17. 17

    Whip the chilled ganache with a hand mixer or stand mixer until light and fluffy and able to hold peaks.

18. 18

    Once the tarte has cooled, cut it into the desired portions. For a mille-feuille-style presentation, layer pieces on top of one another.

19. 19

    Add a quenelle or dollop of whipped hojicha ganache to each portion. If desired, garnish with pulled isomalt decorations.

Notes

The author notes that the dessert is quite sweet, so the cream is an important balancing element. Orange or lemon juice is suggested as an acidic alternative to yuzu. Store-bought puff pastry may be salty; homemade puff pastry is suggested for a less salty result. Isomalt decoration is optional and included mainly for presentation. Chill the ganache for at least 4 hours before whipping.

Nutrition per serving

• dessert
• French
• baked
• tarte Tatin
• fruit dessert
• vegetarian
• make-ahead
• holiday dessert