{"id":2193,"date":"2016-12-01T16:28:14","date_gmt":"2016-12-01T23:28:14","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2193"},"modified":"2016-12-01T16:28:14","modified_gmt":"2016-12-01T23:28:14","slug":"persimmon-cranberry-tarte-tatin","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/desserts\/persimmon-cranberry-tarte-tatin","title":{"rendered":"Persimmon and Cranberry Tarte Tatin"},"content":{"rendered":"

\"Persimmon<\/p>\n

Almost a decade ago\u00a0my very first cast iron skillet was initiated\u00a0with a tarte tatin. Actually, let’s back up. Almost a decade ago\u00a0I bought my first cast iron skillet just<\/em> so that I can make tarte tatin, having seen it in a food magazine, being\u00a0totally smitten with the\u00a0buttery\u00a0caramelized apples, a light flaky pastry, and the fact that\u00a0there were only 4 ingredients – butter, sugar, apples, and puff pastry. It was one of my most sophisticated adult desserts at the time and I was super proud to finally\u00a0extend my reach beyond cookies and brownies.<\/p>\n

Puff pastry = 1 ingredient? Certainly not, but the truth is that I haven\u2019t mastered home-made laminated dough just yet. It\u2019s a fascinating,\u00a0time-consuming, and intimidating\u00a0process<\/a>, one in which you set out to create 729 layers of butter and dough. Yes,\u00a0that\u2019s right –\u00a0729 delicious flaky layers. So\u00a0I\u00a0turn to the freezer section of my grocery store for puff pastry. They have the one made with\u00a0100% butter if I\u2019m lucky.<\/p>\n

\"tartetatin-7-1024\"\"Persimmon<\/p>\n

To make up for my dirty\u00a0frozen pastry cheat, I decided to get just\u00a0a little bit more elaborate with\u00a0the fruit. Instead of apples, I\u2019m featuring two of my other fall favourites:\u00a0persimmons and cranberries. The flavours\u00a0compliment each other perfectly and\u00a0simulate the tart and sweet qualities of apples.<\/p>\n

Regardless of the fruit being used, making tarte tatin look as good as it tastes is not easy. While decade-ago me was super proud of making\u00a0anything with a fancy\u00a0French name (Pillsbury croissant<\/i> didn’t count),<\/i> regardless of how it looked,\u00a0<\/i>2016 me is putting in a little extra effort to make it look pretty.<\/p>\n

To get a nice arrangement of fruit, I didn’t\u00a0pre-cook the persimmons on the stove. Instead, they were sliced really thinly, carefully\u00a0arranged on the skillet, and then cooked along with the pastry in the oven. Even with the fancy fruit arrangement, this dessert came together super quickly. Make it in a advance and warm it up in the oven before serving it at your holiday table, with some lightly sweetened creme fraiche or vanilla ice cream.<\/p>\n

\"tartetatin-2-1024\"
\n\"tartetatin-3-1024\"\"Persimmon<\/p>\n

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