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Persimmon Jelly Tarts<\/p>\nPersimmon Jelly Tarts<\/p>\n
<\/p>\n
Persimmon Jelly<\/p>\n
3 Cups Diced Ripe Persimmons<\/p>\n
2 Cups Water<\/p>\n
\u00bd Cup Sugar<\/p>\n
1 T. Lemon Juice<\/p>\n
\u215b \u2013 \u00bc tsp. Ground Cinnamon, to preference<\/p>\n
Tart Crust<\/p>\n
2\u00bd Cups Flour<\/p>\n
1 tsp. Sugar<\/p>\n
1 tsp. Salt<\/p>\n
\u00be Cup (1\u00bd sticks) Chilled Unsalted Butter, cut into small cubes<\/p>\n
\u00bc Cup Ice Water<\/p>\n
1 Egg, well beaten, for egg wash<\/p>\n
Raw Sugar, for sprinkling (granulated white sugar is fine)<\/p>\n
<\/p>\n
Persimmon Jelly: In a large pot on medium-high heat, bring the persimmons & water to a boil. Turn down to medium-low, cover, & simmer until the persimmons are soft. Mash well with a potato masher & simmer a bit longer until the mixture is very soft & pulpy. Strain the mixture very well through a fine mesh strainer or flour sack\/cheese cloth. You should have about 1\u00be \u2013 2 cups of liquid. Pour the liquid back into the pot & bring to a boil on medium-high. Stir in the sugar, lemon juice, & cinnamon. Cook until the mixture thickens & measures 220\u00baF on a candy thermometer, stirring occasionally so it doesn\u2019t stick to the bottom of the pot, & to deter the liquid from bubbling over. Pour the liquid into a shallow, heat resistant dish to help it cool quicker while you work on the crust. Tart Crust: In a large bowl whisk the flour, sugar, & salt. Using your fingers, rub in the cubed butter until the mixture is crumbly. Drizzle in the water & cut it in with the side of a spoon until the mixture just comes together in a shaggy dough. Mound the dough together & then split in half. Wrap each half in a large sheet of plastic wrap, flattening into discs about \u00bd-inch thick. Chill in the fridge for about 30 minutes. Pre-heat your oven to 375\u00baF. Line a large baking tray with parchment paper. Remove 1 of the doughs from the fridge & roll to about \u215b-inch thickness (it will be crumbly to begin with but will soften up). Using an overturned bowl that is about 5-inches in diameter or a 5-inch diameter circle template cut from card-stock, cut out 6 discs from the dough & lay on the tray, re-rolling the dough as needed. Building & Baking: Spoon about 1 T. of the persimmon jelly into the center of each dough circle & spread to within \u00bd-inch of the edges. Fold 3 sides of each disc towards the center to create a triangle, overlapping the edges slightly & leaving a triangle opening in the center. Pinch the corners well to close. Brush the tarts lightly with the beaten egg & sprinkle with sugar. Bake on the middle oven rack for about 20-25 minutes, or until golden & the jelly center is bubbling. Remove to a cooling rack. Repeat the process with the rest of the dough & jelly. Store in an airtight container. Makes about 12 tarts.<\/p>\n","protected":false},"excerpt":{"rendered":"
Persimmon Jelly Tarts Persimmon Jelly 3 Cups Diced Ripe Persimmons 2 Cups Water \u00bd Cup Sugar 1 T. Lemon Juice \u215b \u2013 \u00bc tsp. Ground Cinnamon, to preference Tart Crust 2\u00bd Cups Flour 1 tsp. Sugar 1 tsp. Salt \u00be Cup (1\u00bd sticks) Chilled Unsalted Butter, cut into small cubes \u00bc Cup Ice Water 1 Egg, well beaten, for egg wash Raw Sugar, for sprinkling (granulated white sugar is fine) Persimmon Jelly: In a large pot on medium-high…<\/p>\n