Persimmon tart
Instructions
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.
Ingredients and dosing for 6 persons
- Short pastry
- 50 g of raisins softened in rum
- 2 khaki
- 200 g of mustard apart