The Tarte Tatin is an autumnal revisitation of a classic French pastry, the apple tarte tatin. This is an ideal recipe for cooking this deliciously sweet fruit native to Asia. This gluten-free tarte tatin combines the caramelized sweetness of persimmons with a crispy crust suitable for those with gluten intolerance. Easy to prepare and delicious, it was devoured by the whole family in the space of a snack. Find out how to make this original tarte tatin step by step.

Persimmon Tarte Tatin, France

France

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Preparation time 15 mins Cooking time 35 mins Rest time 10 mins Total time 1 hr

Difficulty: Intermediate Servings: 6

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• For the caramelized persimmons:

• 4 firm persimmons (I used 3 persimmons and an apple)

• 100 g of cane sugar

• 50g butter​

• 1 tsp lemon juice

• For the gluten-free dough:

• 200 g gluten-free pastry flour (or 100 g rice flour and 100 g buckwheat flour)

• 50 g of almond powder

• 100 g cold butter

• 50 g of icing sugar

• 1 egg egg

• 1 salt

Preparation

1. Prepare the gluten-free dough: In a salad bowl, or using your pastry robot, mix the gluten-free flour, almond powder, icing sugar and salt. Add the cold butter cut into pieces and sand the dough with your fingertips until you obtain a grainy texture. Add the egg and mix until the dough forms a smooth ball. If it is too dry, add a tablespoon or two of cold water. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
   
2. Prepare the caramelized persimmons: Peel the persimmons, remove the seeds if they have any and cut them into regular quarters. In a pan, melt the butter with the sugar over medium heat until you obtain a golden caramel. Add the persimmon quarters and lemon juice. Brown them gently for 5 minutes, turning them to coat them well with the caramel.
   
3. Assemble and bake the tart: Preheat the oven to 180°C (thermostat 6). Arrange the caramelized persimmon quarters in the bottom of a tart pan, rounded side down.
   
4. Spread the dough between two sheets of cling film to prevent it from sticking, then place it delicately on the persimmons. Tuck the edges inside the mold.
   
5. Lightly prick the dough with a fork to prevent it from swelling during cooking. Bake for 30 to 35 minutes, until the dough is golden brown.
   
6. Unmold and serve: Let the tart cool for 10 minutes before inverting it onto a serving dish.
7. Serve warm, plain or with a spoonful of whipped cream for even more deliciousness.

Note

You can add a pinch of cinnamon or ginger to the caramel. This spicy touch will enhance the sweet flavors of the persimmons.

Keywords: Gluten-free tarte tatin, gluten-free persimmon dessert, persimmon tart tatin

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