br>Remove ring and slide tart carefully onto serving platter while
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
9 inch flan or tart pan with a removable, fluted
o 9 inch in diameter tart pan with removable bottom.
In a large bowl combine persimmon puree, sugar, egg and butter
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving a 2-inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Fold edge of pastry in.
Bake tart in preheated 425\u00b0 oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.
Beat persimmon pulp, baking soda and shortening until creamy. Add well beaten egg.
Sift flour and spices, add dry walnuts and raisins.
Drop by teaspoons on greased baking sheets.
Bake at 375\u00b0 for 12 to 15 minutes.
utter, eggs, liquor, and the persimmon pulp in another bowl.
Cream the butter and then beat in the sugar.
Add the eggs one at a time and beat well.
Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
Add the flour, spices and salt.
Blend in lemon rind, raisins and nuts.
Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
Frost with your favorite icing.
ith parchment paper.
Lay persimmon slices onto the prepared baking
nother bowl, combine the chopped persimmon with 1 tbsp of flour
Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
rom the oven; arrange the persimmon slices over the topping in
A day ahead, make the persimmon puree.
Put all ingredients
n a large bowl. Add persimmon puree, stirring until blended.
easure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar
Add sugar to the persimmon pulp, then add beaten eggs, stirring well.
Add soda to buttermilk and stir until foaming ceases.
Add buttermilk mixture to the persimmon mixture and stir well.
sift flour, salt, and baking powder into persimmon mixture and beat well.
nonstick baking mat.
Mash persimmon pulp in a small bowl
Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
Bake in the preheated oven until lightly golden and cooked through, about 1 hour.