21 July, 2015
Persimmon, Cherry and Pistachio Tart
I am a sucker when it comes to tag lines like ‘Fresh, Easy, No-cook meals’, ‘No bake summer fruit tarts’ or, ‘Machine not needed ice cream’. Baking is not exactly my forte.
I have been looking for a tart recipe without eggs, fit for a beginner ‘tart maker’ like me. The August cover of the Chatelaine caught my eye with one such recipe.
The weather outside has been nothing but gorgeous. Clear blue skies, warm temperatures. The garden is in full bloom, with the heady perfume of roses on one side to the fruit laden cherry tree on the other. The smell of freshly cut grass here and the sound of the Blackbirds singing there. Oh, how I love this time of the year.
The prairie fields are yellow, as far as the eyes go. Set against the blue sky they are a scene to behold. The blue and yellow, the yellow and blue. A gentle breeze sets a ripple effect swaying the heads of the canola flowers from one side of the field, all the way to the other.
K my friend’s daughter graduated from high school. Standing at a cross road of her life, she decided to move to the city. The little girl with braces and pigtails is a lovely young lady now, ready to move forward. It was sad to see her leave. What else but sweet could drown our sorrows?
Lovely outdoors, great event and an excellent recipe. Each complementing the other. Just like the blue and yellow outside.
Recipe: Adapted from Chatelaine august 2015.
Graham cracker crumbs 4 cups
Unsalted butter 1 1/2 cups melted
Mascarpone cheese 1 cup
35% cream 1 cup
Honey, divided 5 Tbsps
Vanilla 1 tsp
Water 1 Tbsp
Persimmon, cherries 2 cups
Finely chopped pistachios 2 Tbsp
Lime zest 1 tsp
Icing sugar 1 tbsp
Skin and cut the persimmon into small pieces.
Spray a 8 inch tart pan ( with removable bottom ) with oil. Line the bottom with parchment.
Stir cookie crumbs with butter in a medium bowl until moist. Scoop this mixture into the pan. Firmly press up the edges until crust is even with rim. Press down to cover the bottom of the pan with this mixture. Freeze until very firm, at least 1 hour.
Beat the mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
Stir remaining 1 tbsp honey with water and fruit in a medium bowl until glossy.
Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shell on a plate. Spoon mascarpone mixture into the shell. Top with fruit. Sprinkle with pistachios, lime zest and icing sugar
I preferred to keep the cherries intact, mostly for the visual effect.