This persimmon tart is what Food52 might call a “Genius Recipe”. It’s adapted from Nancy Silverton, who (back in the day) often featured a berry version at the La Brea Bakery and Campanile restaurant here in Los Angeles. Alas Campanile is no more and La Brea Bakery is merely a grocery store brand of decent bread. Fortunately, this simple recipe lives on and I’ve seen several versions online. It’s also found a new home in a very artful new cookbook from Naomi Pomeroy – Taste & Technique: Recipes to Elevate Your Home Cooking. The Pomeroy version features apricots, making it a real seasonal treat as spring turns into summer.
However, it’s autumn and we are heading into the holidays. Apricots (and even berries) are either unavailable, unedible, or unaffordable – so I’ve adapted this recipe into a persimmon tart perfect for the holidays. Because as Pomeroy says: “The buttery, caramelly filling holds whatever fruit you like”. I like persimmons this time of year.
Not only is this persimmon tart seasonal, but it’s especially suited for the holidays because it’s a good make-ahead dessert that’s best when stored at room temperature. Two talking points that win favor when discussing holiday desserts. And I hate to be the one to tell you, but it’s not too early to be discussing holiday desserts. In fact, it’s time to take a deep culinary breath and hold it for a count of ten. Just around the corner lurks the frenzy of holiday cooking. In my estimation, we have a month tops before the lid flies off the saucepan and starts its annual whirl around the cook. You may want to take the little time we have left and start planning menus.
Speaking of the holidays I’m happy to say that Taste & Technique would make a wonderful gift for the serious cook in your life (and by that I mean YOU). It’s a very sophisticated collection of recipes and advice “designed to improve the home cook’s understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.”
And that’s not just hype. Reading the book gave me the “taste and technique” I needed to adapt a Nancy Silverton classic into my own Persimmon Tart with Brown Butter Batter. Oh, I can’t forget to mention the beautiful photographs by Chris Court, they’ve already begun to influence this blog. GREG
PS: I’ve recently discovered the joys of vanilla paste and have converted this recipe to include it. It’s so much closer in taste and texture to real vanilla beans but it doesn’t dry out. You should see me cry like a baby when I have to throw away a $7 vanilla bean.
I was sent a review copy of Taste & Technique: Recipes to Elevate Your Home Cooking. All opinions are my own.