Persimmons are overlooked, particularly as there are fewer varieties of winter fruit. This crostata is not too sweet, so be careful with the nutmeg lest it take over.
Serves 8
toasted hazelnuts 50g
flour 200g
icing sugar 70g
salt a pinch
butter 90g, cubed
whole eggs 3
pears 2, very ripe
persimmons 2
lemon zest and juice of 1
ricotta 350g
golden caster sugar 70g
egg yolk 1
cream 100ml
nutmeg
Blitz the nuts in a food processor. Add the flour, blitz some more and then pulse in the sugar, salt and finally the butter. When crumbed, add an egg taking care not to overwork. Bring the dough together on the surface and chill for 45 minutes. Then break or cut off pieces and press into a 25cm tart shell until uniformly covered and freeze for 30 minutes.
Heat the oven to 190C/gas mark 5 and blind bake the shell with a piece of baking paper filled with baking beans. Cook until golden, about 30 minutes, removing the paper for the last five.
Lower the oven to 160C/gas mark 3. Bring 400ml of water to the boil with the lemon juice. Slice the pears into ½ cm slices removing the pips and poach for 4 minutes, less if very ripe. Take out of the syrup. Slice the persimmons the same size. Whisk the ricotta with sugar, 2 eggs and 1 yolk, cream, half the lemon zest, and a scratch of fresh nutmeg. Fill up the tart shell by alternating fruit and ricotta until full the brim. Bake for 35 minutes turning half way through. Serve completely cool, dusted with icing sugar.
Joe Trivelli is co-head chef at the River Cafe
