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Spanish Persimon® Tarte Tatin…

Spanish Persimon® Tarte Tatin. You simply must try this delectable “upside down” caramelized persimon® tart.

It’s best if cooked in a heavy-based frying pan that will withstand oven temperatures. Serve it with clotted cream, ice cream or creme fraiche for a fabulous finish.

How To Make A Spanish Persimon® Tarte Tati

Preparation: 25 minutes, plus cooling
Cooking: 40 minutes

Serves: 6


How To Make:

  1. Put the sugar into a 20cm frying pan that will withstand oven temperatures. On the hob, heat the sugar over a high heat, stirring carefully with a wooden spoon from time to time, until the sugar begins to caramelise, turning a rich amber colour.
  2. Using an oven glove to protect your hands, remove the pan from the heat and add the butter. Be careful, as the mixture will bubble up, though it will soon settle. Stir the butter into the caramel, though don’t worry if it doesn’t completely mix in.
  3. Cut four of the Persimon® into quarters and the fifth one thickly into rounds. Layer them in the pan with the rounds in the middle and the quarters around them, cut sides up, until they are almost level with the top of the pan.
  4. Return the pan to the hob and cook over a low heat for 10-15 minutes, so that the fruit cooks in the caramel sauce. Remove from the heat. Cool for 15-20 minutes.
  5. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Roll out the puff pastry on a lightly floured surface to a diameter just a little larger than the top of the frying pan. Place it over the fruit and trim around the edge, allowing an overlap of about 1cm all around. Tuck this overlap down the inside of the pan.
  6. Place the frying pan on a baking sheet and bake for about 20 minutes, until the pastry is risen and golden brown. Allow to cool for about 10 minutes, then loosen the pastry from around the edges. Place a large serving plate over the pan, then hold firmly and invert the plate and the pan together to release the tart onto the plate. Serve while warm with clotted cream, ice cream or creme fraiche.

Cook’s tip: Take great care with caramel – its temperature is way hotter than boiling water!!

Recipe c/o Spanish Persimon

What do you think of this Spanish Persimon® Tarte Tatin recipe?

Fancy trying it?

8 comments so far.

8 responses to “Spanish Persimon® Tarte Tatin…”

  1. Dean B says:

    That looks really delicious! And also looks perfect for the coming festive season/feast! 🙂

  2. kerry norris says:

    That looks great and more simple to make than I thought. I do love clotted cream so would defo have it with that x

  3. Jayne SMABL says:

    Now this looks lush! I could just get stuck into it right now 🙂 x

  4. oneyummymummy says:

    amazing photos.. my god i can almost smell that ..

  5. Fashion and Style Police says:

    Fab photos. This looks very delicious and easy to make.

  6. Margarett Murphy says:

    Interesting recipe. I would really like to try this know.

  7. ana de jesus says:

    Not only is your photography exceptional but I am in love with your recipe. I am a big fan of tarte tatin it is delicious!

  8. Anna Maria says:

    That looks perfect for Christmas parties, I love your recipes even though my skills are not as good I always try to replicate them. x

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Hi and thank you for stopping by my lifestyle blog by Claire Justine. I am Claire, a mum of 4 from Nottinghamshire UK who loves to blog. I have now been blogging over 9 years here. Oh wow, when you say it like that it feels like forever!!

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