Serves 6 Pastry 140g plain flour 30g icing sugar 75g chilled butter 1 egg yolk • Sift the flour and icing sugar together. In a food processor blend the butter with the flour until you have a texture similar to fine breadcrumbs. Add the egg yolk and mix until the ingredients more or less come together. If the pastry looks too dry add a tiny splash of milk or water. Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for a minimum of an hour. • When you are ready, grate or roll the pastry (it can be quite hard) on a coarse grater and press it evenly around the edges and base of the 24 cm tart tin to a thickness of 3-5mm. Prick the base and rest in the fridge for 30 minutes. Meanwhile preheat the oven to 220°C or gas 7. Bake the tart shell in the top shelf of the oven for 10-15 minutes until light brown. Remove and cool on a rack.
Filing 4 persimons, peeled and cut in half through the flatter side 180g blanched almonds, ¼ processed to chunky, the rest medium Finely grated zest of ½ orange and ½ lemon 1 ½ level teaspoons ground cinnamon 100g butter 75g caster sugar 2 eggs • Preheat oven to 180°C or gas 4. • Mix the almonds, orange and lemon zests and cinnamon. Meanwhile beat the butter and sugar together until pale, soft and fluffy, preferably with a handheld electric whisk. then add the eggs one by one. The mixture will look lumpy and not emulsified. • Now fold the almond mixture into the eggs. Gently spoon the almond mixture into the tart shell and spread out roughly. Arrange the persimon halves cut side down on top, pushing them down gently to form a circle with gaps in between and one half in the middle. • Bake the tart on the middle shelf of the preheated oven for about 30-40 minutes until a golden brown crust has formed. Serve with yoghurt or crème fraiche. Recipe by Sam and Sam Clark from London restaurant Moro.