CROSTATA CON CACHI, LIME, NOCI E ZENZERO or TART WITH LIME, PERSIMMONS, WALNUTS AND GINGER

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The olive harvest has begun here and I’m so happy we’ve just got one small olive tree. It makes me happy every year because the thought of having to do it every year just turns me off. I’m happy to help with other’s but so happy not having my own to take care of. This year the trees are full of olives here but our has three… why do our trees seem to feel that they have to make a statement and be different? Fortunately the weather is nice and on the fields around me, I can see nets spread out under the trees and I can hear the trrtrrtrr of the olive hitter (my own name for the electrical tool used to make the olives fall down. When it’s on it looks like a very small swing carousel on a pole) and the voices of my neighbours. Peaceful. And we will buy our oil from our great friend Gino in Apulia like we usually do; he grows his olives with infinite love and care in a region where you can find the most amazing olive trees and where sometimes you have the feeling of being surrounded by real forests of olive trees. Amazing.

But now over to something completely different: the persimmon tart that I promised a couple of days ago. I used fresh ginger but feel free to add other spices, I’m going to try with cardamom in the future but there are so many other to experiment with!

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CROSTATA CON CACHI, LIME, NOCI E ZENZERO or TART WITH LIME, PERSIMMONS, WALNUTS AND GINGER

crust:
100 g / 3.5 oz salted butter
100 ml / 0.42 cup sugar
2 egg yolks
400 ml / 1.7 cup flour
1 tsp baking powder
The grated zest of 1 lime
2 tsp lime juice

filling:
4 persimmons
6 tbsp sugar, less if you think the fruit is sweet enough
1 1/2-2 tsp freshly grated ginger
50 g / 1.75 oz or more of chopped walnuts

– Prepare the crust. First stir the butter and the sugar until smooth and then you add 1 egg yolk at a time. Add the juice and the grated lime zest, stir well and then add the flour and baking powder, work the dough until it keeps together. Most people let the dough rest for a while, I don’t, I know, I’m bad. Press out the dough in a tart pan.
– Cut the persimmon into pieces and put these in a pan together with the sugar and cook it for 15-20 minutes.
– When it is soft and easily mashed you either grind it in a food mill or pass it through a sieve. Using a blender is not a particularly good idea as the peel doesn’t get smooth enough, I mean that you can feel it when you eat.
– Add the chopped walnuts and the grated ginger to the puree and spread it out in the pie crust.
– Bake the tart in a pre-heated oven (175°C/350°F) for 25-30 minutes.
– Serve it cold. I bet whipped fresh cream with grated lemon/lime zest would be nice with it.

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