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Persimmon and Apple Tarte Tatin

A simple dessert you can assemble in minutes, served warm to your family with a dollop of ice cream. Add this to your fall table, so colorful and delicious.

Course Dessert
Cuisine Greek
25 minutes
25 minutes
50 minutes
Servings 8 people
Author Mary Papoulias-Platis

Ingredients

  • 4 tablespoons butter, cut into small pieces
  • 6-8 phyllo sheets defrosted
  • 1 cup sugar
  • 1/2 lemon zest and 1 teaspoon lemon juice
  • 2 baking apples, peeled and cored
  • 2 fuyu persimmons, sliced in half

Instructions

  1. Preheat the oven to 400 degrees. 
    Use a  8-9 inch cask iron skillet for this recipe. You made need more fruit for the 9-inch.

    Mix the sugar, 2 tablespoons of water and zest and lemon juice in a small saucepan. Bring to a boil over high heat. Cook until you have a golden color 15-20 minutes. Remove and pour into the skillet or pan.  Add in the butter and stir, mixing well.

    Add the apples and persimmons in an alternate pattern. Arrange as many fruit as possible into the pan, round side down. 
    Place one sheet of phyllo over the pan, butter each layer, overlapping in a clockwise fashion. Fold in the overlapped edges into the pan, and butter. 

    Bake until golden, around 25-30 minutes. 
    Carefully remove from the oven and invert on a parchment cover sheet tray or large platter. Let cool and transfer to serving dish. Serve warm.