Try this, for lack of a better phrase, tart tart. Its crust is filled with the complex flavors of persimmon and makrut, a variety of Thai lime. You can substitute key limes or even regular limes, but the unique tang of a makrut is something special. Outside of persimmon season, you can find frozen or canned persimmon purée online.
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Persimmon and Makrut Lime Tart
Description
The balance of sweet and tart will take your palate into heaven.
Ingredients
Scale
For the Crust:
- 1 egg yolk
- 2 tbsp cream
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- ¼ cup granulated sugar
- ½ cup butter, cold and cut into small pieces
For the Curd:
- 4 eggs
- 2 yolks
- 4 very ripe persimmons (or 3 3/4 cups frozen pulp)
- Zest of 1 lemon
- Zest of 3 makrut limes*
- 1/4 cup fresh lemon juice
- 1/4 cup makrut lime juice*
- ½ cup butter
- 1 cup sugar
- Whole persimmons and lime slices for garnish
Instructions
For the Crust:
- Whisk the egg yolk and cream together in a small bowl and set aside.
- Measure the flour into a large bowl then add the salt and sugar. Whisk together then add the cubed butter. Work the butter in with a pastry cutter or your clean hands.
- Once you have a crumbly mixture with roughly pea-size pieces of butter throughout you can drizzle in the yolk-cream mixture and mix together with a fork or knife.
- Transfer the dough onto a piece of plastic, press and fold together, then shape into a disk. Wrap and chill for about an hour.
- Roll the dough into a circle then transfer to a 9- or 10-inch tart pan (one with a removable base is preferable). Press into the pan then dock the bottom and trim the edge. Freeze for about 30 minutes.
- Preheat your oven to 375 degrees then bake for about 20 minutes or until a light golden color. Reduce the oven temperature to 350 degrees. Make the curd while the shell bakes.
For the Curd:
- In a medium bowl, combine the eggs and yolks then whisk together and set aside.
- Remove the seeds from persimmons and chop up very finely; this should almost turn into a purée since ripe persimmons are very soft. You just want to make sure you are chopping up the skin into small little pieces. You can use a food processor for this step.
- Mix together the zests, juices, persimmon purée, butter, and sugar to a medium-size pot and place over medium heat. Stir often until the butter is melted and the mixture just starts bubbling then remove from heat and slowly drizzle into the egg mixture while whisking vigorously.
- Pour back into the pot and place over low heat, whisking constantly until the mixture thickens and just starts to bubble. Your curd is done once it coats the back of a wooden spoon; you can swipe a finger across and a track will be left in the curd.
- Strain into a bowl and cover the surface with plastic wrap.
- Pour the curd into your tart shell and smooth the surface then bake for 10 minutes or until the edge is just set. Refrigerate for 2 hours.
- Garnish with whole persimmons and lime slices and serve.
Notes
* If you can’t find makrut limes you can substitute key limes or traditional limes.
Story by Keith Recker / Recipe and Styling by Anna Calabrese Franklin / Photography by Laura Petrilla
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