If you need a last-minute, easy and yummy Thanksgiving treat, try these persimmon pastry hearts! I made up this super-simple recipe, and I look forward to having it again soon.
Fuyu persimmons are new to me. I grew up in the Midwest with the native persimmon, smaller and only edible when mushy. When I discovered that fuyu persimmons could be eaten like an apple, I was doubtful...until I took my first bite. They are yummy raw, but also cooked! I even had pickled ones recently that were heavenly.The photo above is from the Asia Tea Tour in 2011. We visited a street market and these fuyu persimmons were colorful and abundant. (See more pictures of the Beijing street market.)
I had never seen them in the US in a store until I moved to the Pacific Northwest. Are they now being carried back home in the Midwest or other places?
The recipe is simple...
* Peel and chop a fuyu persimmon into very small pieces
* Splash on a little lemon juice (just enough to wet)
* Sprinkle on 1-2 tsp of sugar, depending on your preference (it doesn't take much, the fruit is quite sweet)
* Sprinkle on a bit of your favorite spices (I used a sprinkling of cloves)
* Stir and let sit for a few minutes; the mix will get a little juicier
* Either make or buy pie crust pastry (vegan versions work well for this!)
* Roll out the pastry to pie-pan size, and fold over to make a double layer (or place two sheets together)
* Cut out heart shapes (you want two layers)
* Open the layers and add a the filling, taking it near the edge
* Press the layers together
* Bake for ~15-20 minutes, or until the pastry is done and turning golden
* Once or twice during the baking, use a brush to bathe the crust with any juice that escapes (this helps with making it golden, especially for vegan pastry)
* When done, remove from oven and allow the hearts to cool until they can be handled with the fingers
* FYI - I made mine in the toaster oven; it's a fast treat for two