1 cup flour

3 T plus 1/2 cup sugar, divided

2 1/2 T finely chopped crystallized ginger, divided

1/3 cup cold butter, cut into chunks

1 large egg yolk

1/2 t cinnamon

2 T lemon juice, divided

3 1/2 T brandy, divided

1 lbs. firm-ripe small to medium persimmons

8 oz. mascarpone cheese

2 T whipping cream

[how to make]

*Preheat oven to 350 degrees.

*In a food processor, pulse flour, 3 T sugar, 1 1/2 T ginger, and the butter until fine crumbs form.

*Add egg yolk and whirl until dough comes together.

*Press over the bottom and 1/2" up the sides of a 4" by 14" tart pan with a removable rim (or use a 9" round tart pan).

*Combine 6 T sugar, remaining 1 T ginger, the cinnamon, 1 1/2 T lemon juice, and 1 1/2 T brandy in a bowl.

*Core persimmons, slice 1/3" thick, and stir into brandied sugar.

*Arrange fruit in overlapping rows in crust (for a round pan, in circles).

*Spoon sugar mixture from bowl over fruit.

*Bake tart on center rack until crust is deep golden, 25~30 minutes.

*Cover loosely with foil and bake until persimmons are tender when pierced, 20~30 minutes more.

*Remove tart from oven and preheat broiler.

*Set tart on a baking sheet.

*Cover pastry edges with strips of foil.

*Broil on rack close to heat until edges of fruit brown, 1~2 minutes.

*Let cool at least 30 minutes.

*Whisk mascarpone and cream with remaining 2 T sugar, 2 T brandy, and 2 t lemon juice.

*Loosen crust from rim with a small knife, then remove rim.

*Serve with mascarpone.

-makes 8-

Note: I found this recipe in "Sunset" magazine.

Labels: mascarpone sauce recipe, persimmon tart recipe, tart recipe

(for the sponge)

3/4 cup plus 2 T salted butter, diced

3.5 oz. 70% dark chocolate, broken into pieces

7 oz. cooked beets, finely grated

1 3/4 cups self-rising flour, sifted

1 t baking powder

2/3 cup dark cocoa powder

1 cup plus 3 T dark brown sugar

4 extra large eggs

(for the frosting)

2/3 cup condensed milk

1/2 t vanilla extract

3 T unsalted butter, diced

3.5 oz. 70% dark chocolate, chopped

confetti of your choice (optional)

[how to make]

(for the sponge)

*Grease 2 cake pans, and line with parchment paper.

*Heat the oven to 350 degrees.

*Place the butter in a medium pot over low heat and heat gently for about 1 minute, until melted.

*Remove the pot from the heat and add the chocolate. 

*Let rest for 5 minutes, then stir until the chocolate has melted.

*Allow to cool for 10 minutes.

*Place the beets in a large mixing bowl.

*Using a wooden spoon, stir in the flour, baking powder, cocoa sugar, and eggs, then stir int eh cooled butter and chocolate mixture until fully combined.

*Divide the mixture between the two cake pans and bake for 30 to 35 minutes, until a skewer inserted into the centers comes out clean.

*Let cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

(for the frosting)

*Pour the condensed milk into a small pot with the vanilla and warm it over low heat for 1 to 2 minutes, stirring continuously to prevent burning, until the milk is hot but not boiling.

*Remove the pot from the heat and add the butter and chocolate.

*Let rest for 2 to 3 minutes, then stir until the butter and chocolate have melted and the mixture is smooth. Allow to cool until spreadable (about 1 hour).

(for the assembly)

*Spread one sponge, top-side down, evenly with half the frosting.

*Stack the second sponge on top and spread with the remaining frosting to finish.

*Decorate the top with confetti of your choice, if you like.

-makes 8 to 10-

Note: I adapted the recipe from "The big book of Amazing Cakes" by The Great British Baking Show.

Labels: beets cake recipe, chocolate cake recipe, Valentine Cake recipe