Persimmon tarte flambée
You are probably familiar with the famous Alsatian tarte flambée or flammekuche. In this completely reinvented recipe, the tarte flambée is not only sweet, it is also vegan!
This is an incredibly simple dessert to make, and only a few simple ingredients are needed to prepare it. The sweetness of persimmons combined with the New Roots' vegan crême fraîche (LaFraîche) will make this tarte flambée a great snack, dessert and why not even breakfast! If you, too, cannot do without persimmons during the winter months, you absolutely must try my persimmon and cream dessert.
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This recipe contains persimmons. Is that enough of a reason? All kidding aside, I think one of the reasons this recipe is special is that it is unique and easily modifiable at the same time. The pomegranate persimmons give it that acidity and contrast that I really like.
New Roots' creamy LaFraîche is the perfect ingredient for this recipe. It is a very versatile ingredient that you can use in your sweet or savory recipes. There are no limits!
Here are all the ingredients you'll need
- 180g LaFraîche (6.35 oz)
- 1 Tablespoon agave syrup
- 1 rectangular tarte flambée/flammenkuche form
- 1 whole persimmon that is not too ripe
- 1 Tablespoon cinnamon powder
- 1 Tablespoon brown sugar
- To taste pomegranate
- To taste pistachio granules
- To taste chopped almonds
Preparation (step-by-step)
1. Cut the persimmon and add cinnamon powder to it
Cut the persimmon in half and cut fine slices in the shape of a crescent moon. Then put all the persimmon slices in a bowl, sprinkle cinnamon powder and mix well. Set aside.
2. Compose your tarte
Mix the LaFraîche with some agave syrup. Open your tarte flambée pastry and spread the LaFraîche on top, leaving 1cm of free edges. Arrange your persimmon slices as you see fit. I placed them in a circular fashion to make them resemble a flower. Then sprinkle the whole cake with chopped almonds and brown sugar.
3. Bake and then decorate
Bake your cake at 190°C for 20-25 minutes or until the edges of your vegan persimmon tarte flambée are golden brown. When it is cooked, remove it from the oven and let it cool for a few minutes.
Take care of making your cake pretty with some garnish, I added pomegranate kernels and pistachio grains for some color contrast
Storage tips
Although I don't think you will have any left over, you can consume your vegan tarte flambée the day after you make it.
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Sweet persimmon tarte flambée
Equipment
- 1 baking tray
Ingredients
- 1 rectangular tarte flambée/flammenkuche dough
- 1 1 whole persimmon that is not too ripe
- 180 g LaFraîche (6.35 oz)
- 1 Tbsp agave syrup
- 1 Tbsp cinnamon powder
- as needed pomegranate
- as needed pistachio granules
- as needed almonds in sticks
Instructions
- Turn on oven to 190°C (375°F) on static function
- Cut your persimmon in half and then cut fine crescent-shaped slices.
- Mix LaFraîche with a tablespoon of agave syrup.
- Spread LaFraîche on your tarte flambée dough. Leave 1 cm at the borders for the crust.
- Arrange the persimmon slices on the tarte, sprinkle with brown sugar and chopped almonds.
- Bake for 20-25 minutes or until the edges of your tarte flambée are golden brown.
- Once removed from the oven decorate your tarte flambée with pistachio granules and pomegranate.
I so hope you enjoyed the recipe! See you soon
