Fuyu Tarte Tatin with Macadamia Praline Ice Cream
This elegant tarte tatin pairs caramelised Fuyu persimmon wedges with buttery, flaky pastry, a stunning autumn dessert that comes together with ease. Serve warm with HFM macadamia praline ice cream for a beautiful finish.
Prep time: 10 minutes
Cook time: 45 minutes Plus 10 minutes resting
Serves: 4
Ingredients:
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4 firm Fuyu persimmons, peeled and cut into 8 wedges
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120g caster sugar
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¼ cup water
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60g unsalted butter, chilled and cut into cubes
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1 vanilla bean, halved and seeds scraped
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1 pinch fine sea salt
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1 tbsp lemon juice
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1 sheet puff pastry (wholemeal or plain), cut into a circle slightly larger than the pan and pricked all over with a fork
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HFM macadamia praline ice cream, to serve
Method:
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Preheat the oven to 190°C (170°C fan-forced).
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In a 24cm heavy-based ovenproof pan, combine the sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber caramel. Swirl the pan gently if needed.
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Remove from heat and add the butter in stages, whisking to emulsify. Add the vanilla seeds, salt and lemon juice. Return to low heat briefly if needed to bring the caramel together.
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Arrange the persimmon wedges tightly in a circular pattern in the caramel. Cook over medium heat for 6–8 minutes until softened and glazed.
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Remove from heat and lay the pastry over the fruit, tucking the edges down inside the pan.
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Bake for 25–30 minutes until the pastry is golden brown and crisp.
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Remove from the oven and rest for 10 minutes.
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Place a plate larger than the pan face-down over the pan, then flip to invert. Serve warm with macadamia praline ice cream.
