Persimmon tart

Persimmon tart 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Cover a cake tin with 3/4 of the puff pastry, then, placed on the same a compound formed from the pulp of persimmons, the raisins and the mustard and thinly sliced.

Cover the tart with strips of dough.

Bake at 180 degrees for 40 minutes.

Calories calculation

Cachi (224)
Mostarda di frutta in pieces (300)
Shortcrust pastry (300)
Raisins softened in rum (128)

Calories amount per person:

158

Ingredients and dosing for 6 persons

Short pastry
50 g of raisins softened in rum
2 khaki
200 g of mustard apart

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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