Name: Persimmon, pistachio and ginger crumble tarts
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6
Ingredients: 140 gm pistachio nuts, plus extra slivers to serve; 90 gm caster sugar; 50 gm plain flour (1/3 cup); 1 egg; 1 eggwhite; ½ tsp vanilla extract; 85 gm softened unsalted butter; 3 sweet persimmons (about 175gm each; see note), peeled, halved and thinly sliced crossways, plus extra slices to serve; Pure icing sugar, for dusting; Sweet pastry; 300 gm plain flour, sieved (2 cups); 90 gm pure icing sugar, sieved; 145 gm cold unsalted butter, cut into 1cm cubes; 1 egg, lightly beaten; Ginger crumble; 25 gm gingernut biscuits, coarsely broken; 75 gm plain flour (½ cup); 25 gm brown sugar; 30 gm cold unsalted butter; 1 tbsp finely chopped crystallised ginger

Persimmon, pistachio and ginger crumble tarts

Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.

Serves 6

Prep

45M

Cook

40M

Total

1H 25M

“The pastry cabinet at your local café has nothing on these tasty tarts,” says Curtis Stone. “Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.”

Ingredients

140 gm pistachio nuts, plus extra slivers to serve

90 gm caster sugar

50 gm plain flour (1/3 cup)

1 egg

1 eggwhite

½ tsp vanilla extract

85 gm softened unsalted butter

3 sweet persimmons (about 175gm each; see note), peeled, halved and thinly sliced crossways, plus extra slices to serve

Pure icing sugar, for dusting

Sweet pastry

300 gm plain flour, sieved (2 cups)

90 gm pure icing sugar, sieved

145 gm cold unsalted butter, cut into 1cm cubes

1 egg, lightly beaten

Ginger crumble

25 gm gingernut biscuits, coarsely broken

75 gm plain flour (½ cup)

25 gm brown sugar

30 gm cold unsalted butter

1 tbsp finely chopped crystallised ginger

Method

Main

1.For sweet pastry, mix flour, icing sugar and butter in an electric mixer fitted with a paddle attachment on low-medium speed until mixture resembles coarse crumbs with a few pea-sized lumps of butter remaining (4-5 minutes). Add egg, mix until dough comes together, then divide in half, form each half into a disc, wrap in plastic wrap and refrigerate 1 hour to rest. Pastry can be made 2 weeks ahead and frozen. Defrost in the refrigerator before using.

2.Roll each piece of pastry between 2 sheets of baking paper to 3mm thick and place in freezer until firm (5 minutes). Cut out three 16cm-diameter rounds from each piece of pastry and line six 12cm-diameter loose-bottomed tart tins, allowing pastry to overhang the sides and gently lifting and coaxing the pastry into corners. Trim excess pastry and freeze until firm (10-15 minutes).

3.Meanwhile, pulse pistachios with sugar, flour and ¼ tsp salt in a food processor until finely ground, then add egg, eggwhite and vanilla, and process until just combined. Add butter, process until smooth, scrape down sides and bottom of processor, and mix until blended. Cover batter and refrigerate until slightly firm (30 minutes).

4.For ginger crumble, finely grind biscuits in a food processor, then add flour, sugar and butter, and pulse until clumps form. Add crystallised ginger, pulse just until ginger is mixed through, then spread on a tray lined with baking paper and freeze until firm (10-15 minutes).

5.Preheat oven to 160C. Divide pistachio mixture evenly among tart cases, smooth tops and arrange persimmon slices on top, overlapping slightly. Sprinkle with crumble, place on a baking tray, and bake until pastry is golden and centres are firm to touch (25-30 minutes). Cool on a wire rack (30 minutes), then serve dusted with icing sugar and topped with extra persimmon slices and pistachio slivers.