Mike van de Elzen: Persimmon tart recipe

Persimmon Tart  Cook time: 25 minutes  Prep time: 30 minutes  Serves - 6  4 tbsp sugar   2 tbsp water   50g butter   4 persimmons, cut each into 8 wedges   2 sheets puff pastry   Raspberry sorbet to serve  Preheat oven to 190*C.   Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour, turn off.  Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle the diameter of the top of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal.   Place in oven and bake for 25 minutes.   Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate.   Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice).  LISTEN ABOVESee omnystudio.com/listener for privacy information.