Cachi e Noci Crostata - Persimmon and Walnut Tart

Instructions

1 Preheat oven to 350° F.
2 Add flour and salt to a mixing bowl. Cut butter into small cubes and add to the
flour. Make sure the butter is very cold, right out of the refrigerator. Next,
using your thumbs and fingertips, work the butter into the flour until the
butter is in pea-sized pieces.
3 Once the butter is incorporated into the flour, add the 3 Tablespoons ice-cold
water. Use a fork to very gently mix in the water until the dough begins to hold
together. Form into a ball, wrap in plastic and let rest in the fridge for 30
minutes. The secret is to incorporate the butter into the flour with as little
handling as possible so as not to create gluten and a tough dough.
4 Meanwhile, slice and toss the persimmons in sugar and cinnamon. Set aside to let
fruit macerate.

Before rolling out the tart dough, remove a chunk, about ¼ cup in size and set
aside for the topping. On a lightly floured board, roll out the rest of the
dough into a 10-inch circle.

Fold dough circle in half, lift carefully and place in tart pan. Gently press
the dough against the sides of the scalloped edge and remove any extra dough.

Blind bake: Line the dough with parchment paper and fill with beans. The beans
will keep the dough from bubbling up during baking. Bake the whole package at
350 °F for 15 minutes. Remove from oven and remove the parchment paper and
beans. Let the crust cool a bit and spread the applesauce or cranberry along the
bottom.
5 Next, arrange persimmon mixture on the dough. Take reserved ¼ cup of dough and
break it into small chunks and sprinkle on top of the persimmon mixture.
Sprinkle with chopped walnuts and pomegranate seeds.
6 Bake at 350° F for 30 minutes until the fruit is soft.

Cachi e Noci Crostata - Persimmon and Walnut Tart

Course:

Cuisine:

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🧂 Ingredients

Instructions

Cachi e Noci Crostata - Persimmon and Walnut Tart

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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