- Puff pastry (about 1/2 a package)
- 2 Tbsp butter
2 Tbsp La Tourangelle Roasted Walnut Oil
- 1/3 cup brown sugar
- 2 fuyu persimmons
- 1 cup fresh or frozen cranberries
Creme Fraiche or vanilla ice cream, to serve
Preheat the oven to 350°F.
- On a floured surface, roll out your puff pastry just large enough to fit into your cast iron skillet. Set it on a plate and into the freezer to chill, until ready to bake.
Halve and thinly slice the persimmons. Don't separate the slices.
- In a cast iron skillet (one anywhere from 10 - 12 inches should be fine), melt the butter over low heat and add the brown sugar.
- Cook for about a minute, stirring constantly to prevent the sugar from burning.
- Add the cranberries and cover with a lid. Cook them for about a minute (or two, if frozen), just until they burst and start releasing their juices.
- Remove the lid and continue cooking, stirring constantly, until the cranberry juice blends with the butter sugar mixture and the liquid in the pan is syrupy. Turn off the heat and let the pan cool for few minutes before adding the persimmons.
- Push the cranberries to the middle of the skillet, making room for the persimmons.
- Fan out the slices and arrange them around the cranberries, making sure that the base of the skillet is covered in fruit.
- Drizzle skillet of fruit with 1 Tbsp Walnut Oil.
- Brush remaining 1 Tbsp of Walnut Oil on the chilled puff pastry dough, top and bottom, distributed evenly.
- Place the chilled puff pastry dough on top, tucking in the corners if necessary.
- Bake for 30 - 35 minutes, until the pastry is puffy and golden.
- Remove the tarte tatin the oven and let it cool for a few minutes.
- Place a plate or round cutting board over the skillet and using oven mitts, hold them together as you flip the skillet over the plate to release the tarte.
Replace any fruit that got left behind in the skillet and serve warm with creme fraiche or ice cream.