Pies and Christmas cookies will always have a place at the holiday table.
“Dessert is really important, especially during the holidays, says Nieto.
It’s the finale of the night, and you want people to love what you just made.
This year, try these nontraditional dessert recipes for your own grand finale.
“Persimmons are very different, says Nieto.
Their taste is not too sweet.
They have a crunchy texture almost like an apple.
The reveal comes when you flip this tart over to uncover the beautiful caramelized pattern of the fruit.
For the caramelized persimmons:
For the dough:
1.
Preheat the oven to 350F.
Prepare the dough by combining flour, sugar and salt and mixing on low.
Slowly add the ice water and beat until the dough comes together and is evenly moistened.
Roll dough on a lightly floured surface into a round 1/8 inch thick.
Cut to 9 1/2 inches diameter.
(Store-bought dough can be substituted.)
Prepare the caramel sauce by stirring together both sugars, salt and pectin in a bowl and set aside.
Set an eight-inch ovenproof skillet on the stove over medium heat and add butter.
Once melted, sprinkle sugar mixture evenly over the butter.
Stir in lemon juice and mix until fully incorporated, then remove from heat.
Cover skillet with a lid or aluminum foil and bake for 18 minutes, until slightly bubbly.
Remove the pan from the oven and carefully lay the dough round atop the persimmons.
Remove tart from oven and let rest for 10 minutes.
Gently invert a 10- or 12-inch plate over the skillet and carefully flip the pan and plate together.
Lift off the pan and let the tart cool for 25 to 30 minutes.
Cut into wedges and serve with whipped cream or ice cream.
