PERSIMMON TARTE TATIN

VIRGIN COCONUT OIL “L’Exotique”

Legend has it that the classic Tarte Tatin was born out of a mistake. How could the Tatin sisters have imagined that their dessert would adapt so well to seasonal fruit? Here, it is revisited in a new, indulgent variation: definitely a must-try!

SEE MORE VIRGIN COCONUT OIL “L’Exotique”

Preparation : 10 min

Baking : 23 min

serves 6 to 8

Sublim’ “L’Exotique” virgin coconut oil: 100 g + 50 g

Flour: 200 g

Instant mashed potato flakes: 50 g

Sugar: 20 g + 200 g

Egg: 75 g

Salt: 3 g + 3 g

Persimmon: 5 fruits

Ustensils

22 cm springform cake tin

Préparation

Put the flour, potato flakes, sugar and salt in a large bowl, then add the 100 g of Sublim’ “L’Exotique” virgin coconut oil at room temperature. Rub the oil into the dry ingredients using your hands, then gradually add the beaten eggs until you get a smooth dough. Set aside at room temperature,
Place the 200 g of sugar with 70 g of water in the bottom of a springform tin (approx. 22 cm), and caramelise directly over heat. Once the caramel is ready, stop the cooking process with 50 g of coconut oil and add the salt,
Preheat the oven to 180 °C,
Peel the persimmons, cut them into quarters, and spread them over the caramel. Cover with pastry and bake in the oven for 45 minutes,
Leave the persimmon tarte tatin to cool for 10 minutes before turning it out onto a serving platter.

Strawberries and raspberries