Ingredients:

For the Tart Shell

1 tart shell pan with removable bottom
1 3/4 cups all-purpose flour (plus more for flouring the rolling surface)
4 ounces butter
3 ounces evaporated cane juice
1 egg
1 egg yolk
1 teaspoon kosher salt
2 tablespoons whipping cream
1/2 tablespoon vanilla

For the Filling

1 1/4 pound Fuyu persimmons
3/4 teaspoon fresh lemon juice
3 teaspoons Piloncillo*, ground fine
8 ounces goat cheese
2 teaspoons fresh tarragon, chopped fine
2 teaspoons fresh basil, chopped fine
2 teaspoons fresh chives, chopped fine

Getting it done:

For the Tart Shell

Preheat oven to 350 degrees.
Sift flour and set aside. In a standing mixer with the paddle, cream the butter and cane juice at high speed for 4 minutes. Stop the mixer and scrape down the sides. Mix at high speed for 4 more minutes until light and fluffy. On medium speed, add the egg and yolk one at a time and mix until well incorporated. Stop the mixer and scrape down the sides and run for 2 minutes on high.
Stop the mixer and add the sifted flour, salt, cream and vanilla. Mix on low until dough just starts to bind together. Finish mixing by hand using a rubber spatula. Form dough into a round, flat disc and wrap in plastic. Refrigerate for at least 2 hours.
On a heavily floured surface, roll out the dough to 1/4 inch thick. Roll the dough back onto the rolling pin and lay it over the tart pan. Press the dough into the pan to fit. Leave 1/4 inch of overhang and trim the rest. Refrigerate for 1 hour.
Remove the shell from the refrigerator and line it with parchment. Fill with baking weights or beans to the top. Trim the overhang and bake for 10 minutes in the preheated oven. Rotate and bake for 10 more minutes. Remove the weights and parchment and bake until bottom is golden brown, about 15 more minutes. Cool shell to room temperature before filling.

For the Filling

Preheat oven to 375 degrees
Cut the persimmons into 1/2-inch slices and toss with the lemon juice until well coated. Arrange in the tart shell in overlapping circles. Sprinkle the Piloncillo on top of the fruit. Bake for 15 minutes; the fruit should be cooked but firm.
Remove the tart from the oven. Use the large gate side of a box grater, grate the goat cheese over the top. Return to the oven and bake until the cheese starts to brown, about 15 minutes. Remove from the oven and garnish with the herbs. Cut into 8 slices and serve immediately, while warm.

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Airdome Orchards Persimmon and Cowgirl Creamery Goat Cheese Tart

Name: Airdome Orchards Persimmon and Cowgirl Creamery Goat Cheese Tart
Ingredients: 1 tart shell pan with removable bottom; 1 3/4 cups all-purpose flour (plus more for flouring the rolling surface); 4 ounces butter; 3 ounces evaporated cane juice; 1 egg; 1 egg yolk; 1 tsp kosher salt; 2 Tbsp whipping cream; 1/2 Tbsp vanilla; 1 1/4 pound Fuyu persimmons; 3/4 tsp fresh lemon juice; 3 tsp Piloncillo (ground fine); 8 ounces goat cheese; 2 tsp fresh tarragon (chopped fine); 2 tsp fresh basil (chopped fine); 2 tsp fresh chives (chopped fine)

Print Recipe

Ingredients

Tart Shell

1 tart shell pan with removable bottom
1 3/4 cups all-purpose flour plus more for flouring the rolling surface
4 ounces butter
3 ounces evaporated cane juice
1 egg
1 egg yolk
1 tsp kosher salt
2 Tbsp whipping cream
1/2 Tbsp vanilla

Filling

1 1/4 pound Fuyu persimmons
3/4 tsp fresh lemon juice
3 tsp Piloncillo ground fine
8 ounces goat cheese
2 tsp fresh tarragon chopped fine
2 tsp fresh basil chopped fine
2 tsp fresh chives chopped fine

Instructions

For the Tart Shell

Preheat oven to 350 degrees.
Sift flour and set aside. In a standing mixer with the paddle, cream the butter and cane juice at high speed for 4 minutes. Stop the mixer and scrape down the sides. Mix at high speed for 4 more minutes until light and fluffy. On medium speed, add the egg and yolk one at a time and mix until well incorporated. Stop the mixer and scrape down the sides and run for 2 minutes on high.
Stop the mixer and add the sifted flour, salt, cream and vanilla. Mix on low until dough just starts to bind together. Finish mixing by hand using a rubber spatula. Form dough into a round, flat disc and wrap in plastic. Refrigerate for at least 2 hours.
On a heavily floured surface, roll out the dough to 1/4 inch thick. Roll the dough back onto the rolling pin and lay it over the tart pan. Press the dough into the pan to fit. Leave 1/4 inch of overhang and trim the rest. Refrigerate for 1 hour.
Remove the shell from the refrigerator and line it with parchment. Fill with baking weights or beans to the top. Trim the overhang and bake for 10 minutes in the preheated oven. Rotate and bake for 10 more minutes. Remove the weights and parchment and bake until bottom is golden brown, about 15 more minutes. Cool shell to room temperature before filling.

For the Filling

Preheat oven to 375 degrees
Cut the persimmons into 1/2-inch slices and toss with the lemon juice until well coated. Arrange in the tart shell in overlapping circles. Sprinkle the Piloncillo on top of the fruit. Bake for 15 minutes; the fruit should be cooked but firm.
Remove the tart from the oven. Use the large gate side of a box grater, grate the goat cheese over the top. Return to the oven and bake until the cheese starts to brown, about 15 minutes. Remove from the oven and garnish with the herbs. Cut into 8 slices and serve immediately, while warm.