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This recipe for Gluten Free Persimmon Fruit Bakewell came about for two reasons. One, I like Persimmon Fruit (or Sharon Fruit as it’s also known) and two, lots of you were searching my website wondering what to make with Persimmon Fruits. So I thought I’d give you another recipe to try other than my Gluten Free Persimmon Fruit Cake.
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What is a Persimmon Fruit anyway?
Well this led me down a rabbit hole that’s for sure! Where do I start?
Persimmons originate in the China and Japan regions and this is where the fruit gets it’s name Kaki. Here they are eaten fresh with sugar or a liqueur. They are also stewed and made into jams. The fruits look similar to large fat tomatoes and are a pale creamy orange colour. Firm to the touch with edible skins (albeit a bit waxy sometimes).
The plant made its way over to the Americas (via the Mediterranean) and this is where the fruit developed into a sweeter, more vibrant coloured fruit more like a deep neon orange. These fruits are called Sharon Fruits and they have a jelly-like flat seed in them. The fruit I cut up for this Bakewell Tart was a persimmon, it did not have the jelly-like seed in it. The image below is a Sharon fruit.
I had wondered why some Persimmons had this and others didn’t so now I know. I’m not convinced on the texture of the jelly bit myself, it seems alien to a fruit. The Sharon Fruit is more flavourful I find with a strong perfume to it.
Increasingly available and popular, in some recent years they have out-sold mangoes in the UK market.
A newer variety, usually sold as Sharon-fruit, can be enjoyed when firm and a little crisp – but it’s not the same experience as offered by the traditional fruit.
BBC Good Food – Persimmon
How do you make a gluten, dairy and egg free Bakewell?
Like your Bakewell more stodgy? try this instead
My Bakewell’s tend to be on the cakey side. The frangipane topping is light and has a good crumb with plenty of almond flavour and smell. if you prefer a more traditional stodgy version like the original tart from Bakewell, UK, I recommend adding one to two tablespoons of oil to your Bakewell batter, this will lessen the crumb texture and reduce the rise in your bake.
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Can I make this Bakewell with dairy and egg too?
Absolutely. Whilst this recipe is perfect for someone who cannot eat gluten and has to also avoid dairy and eggs, you may just be gluten free so head over to my recipe for Simple Gluten Free Bakewell Tart and follow the instructions from this recipe for the Persimmon filling.
Other gluten free Bakewell recipes for you to try
Erm…I really like Bakewell’s can you tell? There are quite a few variations on my website all for free!
Gluten Free Persimmon Fruit Bakewell Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Gluten Free Persimmon Fruit Bakewell
Equipment
Ingredients
Vegan pastry case
- 200 g gluten free plain flour
- 80 g 'butter' I use Flora vegan blocks of 'butter'.
- 20 g fat (I use Trex white vegetable fat)
- 50 g light brown sugar this give a more golden colour to the pastry
- 1 tbsp ground flaxseed
- 3 tbsp cold water
Vegan frangipane topping
- 125 g caster sugar
- 150 g butter dairy free if necessary
- 150 g ground rice check for may contains
- 50 g gluten free self raising flour
- 1 tbsp ground flaxseed [see notes]
- 3 tbsp cold water
- 1 tsp psyllium husk powder adds stability to the frangipane topping
- 2 tsp almond extract extract is better than flavouring if you can afford it.
Persimmon filling
- 3 persimmons
- 25 g caster sugar
- 100 ml water
Instructions
To make the persimmon filling
- I do this step first to give it time to cook and cool. Chop the fruit into small dice-sized chunks and add to a non stick saucepan, add the water and sugar, place a lid over the pan and heat on a low/medium heat until the water has evaporated.
- Next remove the pan from the heat, place a tea towel over the lidded pan and let the fruit continue to soften. This could take a while depending on how ripe your Persimmons are.
- Once body temperature place the cooked fruit in a blender and blitz for a few seconds at a time to get a thick fruit paste.
- Set aside to cool while you continue with the rest of the recipe.
To make the pastry
- Make your flaxseed egg by measuring 1 tablespoon of ground flaxseed (I actually use a mix of flaxseed and chia seed combined so either is fine) and 3 tablespoons of water into a small jug, mix and leave.
- In a large bowl measure the butter, flour and sugar and using your fingertips or a pastry cutter combine to make breadcrumbs.
- Make a well in the breadcrumb mixture and spoon the flaxseed egg into the middle of the bowl.with a rounded knife cut through the mixture to incorporate the 'egg' into the crumble mixture.
- Now tip this mixture onto a kitchen surface (no need to flour the surface) bring the crumble together for 3 minutes until you have a kneadable ball of pastry dough. Make sure you have no lumps of fat left and pop the pastry into a Tupperware container and chill in the fridge while you get on with the frangipane.
To make the frangipane
- Using the same small jug (saves on washing up) make another flaxseed egg (this time with psyllium husk if using) and set aside.
- In a medium saucepan measure the caster sugar and 'butter'.
- On a medium to high heat, melt the 'butter' and sugar. Once completely melted remove from the hob.Good news! You don't need to wait for this to cool as your not using real eggs.
- Stir in the ground rice, self raising flour and spoon your second flaxseed egg into the mixture. Stir well to combine.
- Finally add the almond extract, you should get a glossy thick mixture that drops off the spoon. Set aside to work on your pastry.
To build the Bakewell Tart
- Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5
- Flour the kitchen surface and roll your pastry out to a good thickness, ½cm should be fine.
- Take your 20cm cake tin (lined with a disc of greaseproof paper) and carefully line the tin with your pastry pressing gently into the corners. Trim excess pastry with a knife tight to the top of the tin.
- Prick the pastry case multiple times with a fork, not too violently! try not to pierce the pastry all the way through.
- Spread your cooled persimmon fruit over the bottom of the pastry case liberally making sure you go into the corners.
- Now to add your frangipane mixture into the pastry case over the fruit. On this occasion I decorated with flaked almonds.
- Bake for 30-35 minutes, keeping an eye on the pastry so that it doesn't burn. The Bakewell will continue to cook after you remove from the oven so don't worry in the middle feels a little soft. Besides, you want a lovely moist centre. It's traditional to the bake.
- Troubleshooting: if you Bakewell seems cooked but is looking a bit pale, place the tart under the grill for 5 minutes – I did this for the tart in the images and you get an awesome golden colour, just make sure you don't burn the flaked almonds if you added some.
- Allow to cool completely and serve or can be enjoyed warm with custard, ice cream or cream.
Notes
To make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Nutrition
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