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Persimmon & Goat Cheese Tart Recipe

   
 

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     Persimmon & Goat Cheese Tart

Category   Desserts - Breads
Sub Category   None
Preptime   20 min.

Ingredients
1 1/2 pounds persimmons
1 persimmon for garnish
1/4 cup honey
1/2 cup water
1 1/2-3 tablespoons currant
1/2 teaspoon fresh lemon juice
3 ounces softened fresh goat cheese
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chives
 
One 9-inch or four 4- to 4 1/2 -inch
... pre-baked tart shells

Instructions
Cut the 1 1/2 pounds of persimmons horizontally into 1/8-inch thick half moons. Mix the honey and water in a small saucepan; add the sliced persimmons and the currants. Use additional water if needed to barely cover the fruit.
Simmer, stirring occasionally, until fruit is partially cooked but retains slightly crunchy texture -- about 5-10 minutes, depending on ripeness. Taste fruit and add lemon juice as needed for brightness. Drain fruit well and set aside. Discard liquid
Bring to room temperature before assembly. Mix together goat cheese and creme fraiche until mixture is firm but pipeable; immediately fold in minced fresh herbs. Assembly: Spread most of cheese mixture in 9-inch tart pan, or 2-3 tbsp in each shell.
Layer and fan the persimmon slices over the cheese mixture, scattering in the currants. Scoop the remaining softened goat cheese mixture into a piping bag. Decorate the tarts with cheese rosette(s).


Originally Submitted
12/9/2005





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