Tuesday, January 11, 2011

Blackberry, Pear and Persimmon Tart (Ostružina, hruška a tomel koláč)

On a cold winter's night, how about a fruit tart that resounds of summer?!  Count us in!

Blackberry, Pear and Persimmon Tart
(Ostružina, hruška a tomel koláč)
Start first with the crust. We used a type of shortbread recipe with eggs:
1/2 pound butter (maslo), room temperature
2 eggs
1/4 tsp. salt (sul)
1-2 cups fine pastry flour
Blend ingredients together, first starting with 1 cup of flour and adding more until it is dry and crumbly.
Note:  If you want a delicious variant, add in 1/4 cup of finely chopped fresh or dried Rosemary (Rosmarinus officinalis)!
Roll it out semi-thick and put it into a tart pan. Let the extra hang over (we'll fold it over the filling in a moment...):
Mix together: 
200 g (1 cup) blackberries (ostružina), fresh or frozen
1 pear (hruška), cored and sliced in small pieces (we used a deep red Bartlett type)
1 American persimmon (Diospyros virginianathese have a pointed tip), soft but not completely ripened 
Note: we were able to find these at Kaufland in the Czech Republic!


1 cup sugar (cukr, crystals)
1/4 cup fine flour
zest 1/2 nutmeg fruit (Myristica fragrans)
zest 1 lemon (Citrus × limon; see below)

 Mix well. Pour into the tart crust:
(Isn't it gorgeous?  So tasty, too....we tried some!!)
 Bake at 150C for 20 minutes, then lower oven to 100C (~325F) for another ~1 hour until bubbly!
 Cool....(we put this outdoors on the patio table and let it cool for a few minutes in the winter cold!).
Then, plate up and serve!
One can, of course, add ice cream or whipped cream, if you like (although we do remember the advice in our 11 Cutlinary New Year's Resolutions, No. 11 ...!).

This is a particularly flavorful fruit combination. Who would have thought? We just happened to have some frozen blackberries, fresh pears and persimmons and they jumped into the bowl together!
Happy Eating!

Disclaimer: This blog is not an official University of Minnesota or Fulbright Program blog. The views expressed are my own and not those of the Fulbright Program, the U.S. Department of State or any of its partner organizations, or the University of Minnesota.

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