Persimmon tart-tartin or French tart

2 puff pastry sheets

½ cup of sugar

¼ cup water

50 gm butter

4 persimmons, peeled, cored and quartered

1. Preheat an oven to 190, place one sheet of puff pasty over the other and press down to join. Cut into a 25 cm round.

2. Heat an oven proof pan and dissolve the sugar and water, continue to boil until the liquid starts to colour, when the sugar reaches a Carmel colour remove from heat and stir in butter.

3. Fan out the persimmons covering the bottom of the pan and cover with the pastry, pressing down the corners to form a tight seal.

4. Bake for 30-40 minutes, removing tart, allowing cooling slightly and turning upside down onto a plate. Serve with vanilla ice cream!