A gluten-free pastry case smothered with an orange and persimmon ‘custard’, topped with slices of the fruit and finished with an almond oaty crumble. Autumnal perfection!
For the pastry case…
100g gluten-free flour
100g ground almonds or almond flour
9-10 tablespoons cold water
For the orange persimmon ‘custard’…
3 persimmons, chopped
150ml condensed milk (can be dairy-free)
Juice of 1 orange
4 tablespoons sweetener
2 tablespoons cornflour
1-2 persimmons, sliced
1 tablespoon coconut sugar
20g flaked almonds
2 tablespoons maple syrup
1 tablespoon oil
½ teaspoon ground ginger
1. First make the pastry: place the flour in a bowl then add the margarine.
2. 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.
3. Meanwhile, make the custard: place the persimmon pieces in a pan with the orange juice and simmer for 5-10 minutes until softened then set aside to cool for 10 minutes.
4. Add to a blender with the condensed milk, sweetener and cornflour and whizz up until thick and smooth.
5. Preheat the oven to 170C and grease a 20cm loose bottom tart tin.
6. 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.
7. Remove from the oven, spoon in the custard and spread out to fill the pastry case. Arrange the persimmon slices on top of the tart then sprinkle over the coconut sugar.
8. Mix together the oats, flaked almonds, syrup, ginger and oil to form a sticky crumb and then sprinkle over.
9. Return to the oven and bake for a further 15-20 minutes until firmed up and golden.
10. Leave to cool completely then remove from the tin, slice and serve!
(Recipe created by Pamela Higgins)
Persimon, persimmon or sharon fruit?
The fruit is usually referred to as persimmon (plural persimmons).
Sharon fruit – named after the Sharon plain in Israel – is the marketing name for the Israeli-bred variety. Their astringency is artificially removed, so they can be eaten at all stages of maturity.
Persimon is the trademarked name for the Spanish P.D.O. certified variety of the fruit – spelt with a single ‘m’ to help distinguish it.
The P.D.O quality seal is the only one in the world for a persimmon variety and is recognised by the European Union.
This specific variety is grown in the Ribera del Xúquer Valley, near Valencia. The variety currently grown in the area is called Rojo Brillante (Bright Red).
About the fruit
Persimmons have a sweet, delicate flavour similar to a peach or a mango and they are a good source of antioxidants, such as carotenoids and flavonoids.
They make the perfect snack as they don’t require any peeling and don’t contain a stone.
Persimmons are also a high fibre fruit that can help lower cholesterol, reduce blood-sugar levels and keeps your digestive system healthy.
They are available in all major retailers from mid-October until January.
About the recipes
P.D.O Persimon has partnered with six food influencers, who have created a series of recipes featuring the persimmon fruit.