Paprika and I went last Sunday to the opening of the City Market on the waterfront.
This weekly market focuses on artisan products from the Wellington region and did welcome a big crowd that day.
Amongst all the food stalls, the florist had nicely displayed little persimmons on their branches, that caught my attention. I like the idea of these fruits with their bright orange colour used in a floral arrangement !
However, the persimmons I bought next door, at the Waitangi market, ended up in my oven… On a tarte briochée to be more accurate.
But no regret, when persimmon slices melt in the mouth and the brioche is moist…
Persimmon Tarte Briochée [Printable Recipe]
250g flour |40g caster sugar | 50g butter chopped and at room temperature | 150 ml lukewarm milk | 1 egg yolk | One pinch of salt | 1 packet of instant dry yeast | persimmons, finely sliced | Sugar cane | 1 tbsp orange blossom water [optional]
For the glaze
1 sheet of gelatin | 25ml water |50g caster sugar
Proof instant dry yeast in the lukewarm milk and a pinch of sugar // In a large bowl mix together flour, sugar, salt // Add butter and with your finger tips make a fine crumble // Incorporate egg yolk and mix // Pour in the milk and the proofed yeast and the orange blossom water// Knead the dough for 10 minutes // Let the dough rest for at least one hour at room temperature in a bowl covered with a clean tea towel // Preheat oven to 210°C // Transfer the dough on a slightly dusted surface // Flour the back of your hands, lift the dough and gently stretch the dough using the back of your hand. Keep a thicker edge all around // Place the dough on a baking tray lined with baking paper // Prick the dough and place slices of persimmons. Sprinkle sugar cane on the top // Bake for 10 minutes or until edges are nicely golden // Place the sheet of cold gelatin in a bowl of cold water for 5 minutes // Over a low fire, make a syrup with the water and sugar // Add the sheet of gelatin and stir // Brush the edge of the tarte briochée with the glaze.
La suite en français…
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