This was my second attempt at using persimmons. The first result was not good, so I did not use many when making my persimmon frangipane tart. I regret that as the fruit turned out amazing when baked.
A few weeks ago I was sitting at my desk working away when I received an SMS from the bank. The SMS was to inform me that a transaction had been declined on my credit card due to the incorrect date being entered. Seeing as I knew my card was not being used I called the bank and logged into the account. There was a charge for R15 at Walmart which was not made by me. The bank stopped the card immediately and a fraud case was opened. Thankfully the second attempt at using my card had not worked. But neither did it stop the person from trying 5 times. The next day I went into the bank to activate the notify me feature on Dave’s card for any spend over R10. Dave and I are using this card as much as possible to collect air miles.
We want to use the air miles to travel to the UK in 2021. The card however has a very low credit limit and I go into the account every morning to see what the available balance is. Two days after my card had been used fraudulently Dave’s card was used in the same manner. What was strange was that he did not receive notification about the spend. My only thought is that both our cards have been cloned at the same place. I have now opened a fraud case for the purchase on Dave’s card as it was significantly higher than the one on my card. Luckily for me the day I stopped Dave’s card mine was ready at the bank for collection. It is just the frustration of the whole matter that gets to me. Have you ever had your card used fraudulently?
Persimmon Frangipane Tart
For the pastry
- 245 g flour, plus extra for dusting
- 5 g fructose
- 150 g salted butter, cubed, plus extra for greasing
- 40 mls fridge water
For the frangipane
- 115 g salted butter
- 100 g fructose
- 2 eggs
- 10 mls vanilla extract
- 2.5 mls ground ginger
- 130 g almond flour
- 1 Persimmon, peeled and cut into eighths
- Ground cinnamon for sprinkling
- 5 g honey, slightly warmed
For the pastry
- Place the flour and fructose into a stand mixer with a paddle beater and beat for 10 seconds to combine
- Add the butter and beat until breadcrumbs form
- Pour the water in and beat just until a dough forms
- Turn out onto a lightly floured surface and gently shape into a ball
- Wrap in cling film and refrigerate for 30 minutes
- Lightly dust your worktop and rolling pin with flour
- Roll the dough out into a circle, bigger than your pie dish, 2mm thick
- Gently place the dough into a lightly greased pie dish and trim the edges, leaving a slight overhang
- Place into the fridge while you preheat the oven to 200° Celsius
- Dock the bottom of the pastry and blind bake for 20 minutes
- Remove the baking beans and bake for a further 10 minutes
- Remove from the oven and set aside to cool completely, and then trim the pastry to neaten the edges
For the frangipane
- Preheat the oven to 190° Celsius
- Place the butter and fructose into a stand mixer bowl
- Beat until light and fluffy then add the eggs one at a time, scraping down the sides
- Add the vanilla and ginger and mix in
- Stir in the almond flour and pour the batter into the cooled pastry shell
- Press the persimmons into the frangipane and dust lightly with the cinnamon
- Place into the oven and bake for 30 minutes
- Remove from the oven and glaze the fruit with the honey
- Leave to cool before removing from the pie dish and serving
Click on the links for conversions and notes.
Michelle from Marcel’s Gourmet Frozen Yoghurt has been a great supporter of my blog. The Persimmon Frangipane Tart is topped with the Apple Crumble Frozen Yoghurt which is one of the flavours in the Gourmet Blizzards this winter.
I am in East London for motor racing and will have limited access to the internet while I am gone. Please forgive me if I don’t reply to comments straight away. I will be back at work on the 5th of August for a couple of hours before I start a week-long celebration of my 50th birthday.