Serves 4
Ingredients
- 2 Medium Eggs
- 1 Persimon
- 250g Plain Flour
- 125g Caster Sugar
- 125g Butter
- 1 lemon – zest only
- 55g Brown sugar
- 15g Butter
- ½ Lime – Juice only
- Double Cream
Method
- Preheat the oven to gas mark 7 / 220C
- Take the eggs, flour and sugar, butter and the zest of one lemon and place in a food processor until they form a dough consistency
- Flour the work surface and then begin to roll the dough until it is around 1cm thick
- Cut a circle out of the pastry which is around 12-15 cam wide
- Prepare the persimon by slicing into half and then into thin slices
- Place the brown sugar into a small frying pan along with the butter and lime juice and heat over a high flame for 3 minutes.
- Add the persimon slices to the pan and cook for a further 2 –3 minutes
- Remove the from the heat and lay the pastry on top
- Place into the oven for 10 minutes until the pastry is golden
- Remove from the oven and serve with double cream