[The six – Three little things and a persimmon tatin tart]

le-six

Today felt short. It was frosty. And made of more mise-en-place making than you could imagine.

I’m now in love with my bed; its million pillows and triple layer of blankets. So I just want to share three things. A moment. A kitchen tool I love. And a recipe idea for the winter.

frost

The moment was early this morning, when the sun was barely here yet. I saw frost on my window. It was gorgeous.

matfer-exoglass

The kitchen tool I used the most today was a pastry cutter.

At work, we have two sets, with many missing-and-found rings. A perfect mismatch of plastic. At home, I have the same two sets, strangely still neatly kept in their boxes.

persimmon tatin

The recipe idea comes from fond chilhood memories at my parents’ best friends’ house. They had the tallest tree, from which kilos of golden and soft fruits would fall on the ground.

Obviously, we would eat them like this, with our fingers getting cold with the wind and the juices staining our shirts. We didn’t even bother washing them. The fruits and the stains.

Pre-heat the oven to 200°C.

Peel four persimmons, the trim the top and bottom off to have cylinder-shaped fruits.

In a pan set over medium heat, caramelise a handful of sugar. Mix in a generous tablespoon of butter, and the seeds from half a vanilla pod.

Add the prepared persimmons and cook for 5 to 10 minutes. Place into small ramekins, roughly the diametre of your fruits and top each with a disk of puff pastry, making sure you tuck the edges around the fruit as you go.

Bake for 15 minutes, or until the pastry has the nicest shade of gold. Revert onto a plate. Serve with mascarpone.