Persimmon tarte tatin (serves 6)
3 tbsp sugar
2 tbsp water
3 persimmons, cut each into 8 wedges
2 sheets puff pastry
raspberry sorbet to serve
Preheat oven to 190*C. Place sugar and water in a small heavy-based saucepan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Add butter, melt and allow to bubble until the mix turns a light caramel colour. Pour caramel into a 20cm cast iron (or oven-proof) frying pan. Remove leaves from persimmons and cut each one into 8 wedges. Fan out persimmon pieces over the caramel, leaving a 2-3cm gap around the edge. Stick the two puff pastry sheets together and cut into a circle 2-3cm larger than the diameter of the pan. Lay the pastry over the persimmon and press edges down so they touch the bottom of the pan, forming a seal. Place in oven and bake for 25 minutes.
Remove from oven and place a large serving plate over the frying pan and carefully flip the tarte out onto the plate.
Serve hot with a delicious raspberry sorbet (or alternatively with ice cream of your choice).