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Mary Knight

Persimmon Breakfast Bake

This light and colorful pastry is perfect for either a pre or post Thanksgiving breakfast gathering. Your guests will want another piece!
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Ingredients Method

Ingredients
  

  • I sheet frozen puff pastry dough - I use Trader Joe’s frozen Puff Pastry
  • Egg wash - one egg lightly beaten with a pinch of salt.
  • 4 ounces cream cheese or honey goat cheese
  • 1/4 cup mascarpone cheese
  • 2 Tablespoons honey
  • 1/2 Teaspoon vanilla extract
  • 2 medium ripe fuyu persimmons
  • Apricot jam to glaze

Method
 

  1. Preheat oven to 425 degrees.
  2. Thaw the sheet of puff pastry for an hour in the refrigerator.
  3. Cut out a 10” circle. I invert a bowl with a 10” diameter onto the dough to use as a template.
  4. Chill the round while you cut out the decorations for the edging. I used mini maple leaf cutters but you can use any design or even leave it rimless if you like.
  5. Freeze the dough and decorations for 10 minutes.
  6. Mix the cream cheese or goat cheese with the mascarpone cheese, honey and vanilla until smooth.
  7. Remove the pastry from the freezer and evenly spread the filling on top of the dough leaving an inch border.
  8. Brush the edges with egg wash to help the borders stick. Layer the persimmon slices on top, starting at the outer edge and working your way inward to form a spiral. Place the maple leaves on the egg washed rim all the way around. You will have a border with a fancy edge!
  9. Freeze again for 10 minutes.
  10. Bake for 35 minutes or until the bottom and edges of the tart are deep brown and crispy. About half way through I put foil around the edges to prevent them from getting too dark. Make sure the tart is well-baked. I learned that the French method is to bake their pastries on the darker side. Remove from the oven and brush with strained apricot jam while still warm. Slice and eat immediately.