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
