Sunday, October 23, 2016

Persimmons Lavender Tart Recipe

Pic. 1
Pic. 2
Pic. 3

Persimmons are in abundance and with a touch of culinary lavender they make a heavenly tart!   

1.   3 medium fuyu persimmons
2.   1 1/2 cup spelt flour
3.   1  1/4 stick sweet butter (vegan version, use Earthbalance butter)
4.   1/4  cup sugar
5.   1 Tsp. Meyer lemon rind  
6.   1 Tsp. culinary lavender petals (finely chopped) 
7.   1/2 Tsp. culinary lavender petals to sprinkle on theboyyom of the tart 
8.    1/3 cup cold water 
9. 2 Tbsp. sugar to sprinkle on the bottom of the tart

1.    Preheat oven to 375 F 
2.    In a bowl mix spelt pastry flour, lemon rind, lavender flowers and sugar.  Add in the cold sweet butter and with your hands mix in the butter until it resemble a coarse meal texture.  Drizzle the cold water over the dough and mix lightly until moistened. 
3.  Gather up the dough and spread it on a round tart pan, press it down moderately to form 1/4" crust.
5.  Wash the persimmons, cut in half and thinly slice them using a Mandoline.  Arrange persimmons on the dough. Pic. 1
6.   Sprinkle the remaining sugar, Meyer lemon rind and remaining lavender on the persimmons. Pic. 2
7.   Cut 1/4 stick butter into small pieces and sprinkle on the tart. Pic. 2
8.   Bake tart for about 35-46 minutes until edge of the crust is golden.
9.   Let the tart cool for 15 minutes. Serve with vanilla gelato, Pinot Noir wine, lemon verbena tea, French roast coffee, espresso or just by itself.

Happy Baking!

Copyright 2016, Lavender Design + Cuisine 

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