Mini Persimmon Tartlets
Recipe Courtesy of Tiffani Thiessen
(Tart dough recipe courtesy of Williams Sonoma)
- 1 egg yolk
- 2 Tbs. very cold water
- 1 tsp. vanilla extract
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄3 cup sugar
- 1⁄4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- 1⁄4-inch cubes
- 1 1/2 cups whole milk
- 2 teaspoons vanilla bean paste
- 4 egg yolks
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 4 ripe persimmons, thinly sliced
Preheat an oven to 350 degrees F.
For the tart dough:
In a small bowl, stir together the egg yolk, cold water and vanilla; set aside.
Using a stand mixer fitted with paddle, combine the flour, sugar and salt. Then add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
Preheat oven to 350 degrees F.
Roll tart dough out into a 1/4-inch thick round. Place the tart pans upside down on the dough and cut around it leaving a 1/2 inch border. Transfer the dough to the tart pan and press firmly into the pan. Prick the bottom with a fork. Cover dough with a piece of parchment and fill with pie weights or dried beans. Bake for 12 minutes then removed the pie weights and continue baking for another 8-10 minutes or until the edges are lightly golden brown.
For the pastry cream:
Combine the milk and vanilla bean paste in a medium saucepan. Bring to a simmer.
In a medium bowl, beat together the egg yolks and sugar. Set aside.
Sift together the flour and cornstarch and whisk into the egg yolk mixture.
Temper the warm milk mixture into the egg yolks. Place back in the saucepan over medium heat and whisk constantly until the sauce just begins to thicken. When you start to feel a pull on your whisk, remove the cream from heat. Strain and then place a piece of plastic wrap on top of the cream and cool completely. The cream will thicken as it sits.
Fill cooled tart shells with the cooled pastry cream.
For the topping:
Place one sliced pear at a time, cut side down, into the cream, overlapping slightly. Work the slices around the tart starting from the outside in until you have filled the tart completely. Serve and enjoy.