Persimmon-Apple Tart with Gingersnap Streusel

Persimmon-Apple Tart with Gingersnap Streusel

TIME About 1 hour and 40 minutes
SERVES 10 to 12

Ingredients Pastry for a single-crust 9-in. pie
1 cup crushed gingersnap cookies
1?3 cup firmly packed brown sugar
About 2 tbsp. all-purpose flour
3 tbsp. butter or margarine, melted
1/4 cup granulated sugar
1 tbsp. cornstarch
2 tart apples, such as Newtown Pippin or Granny Smith (1 lb. total)
4 firm-ripe Fuyu persimmons (1 1/2 lb. total)
2 tbsp. lemon juice

Directions 1. Roll pastry out on a floured board to fit a 9-in. tart pan with removable rim.

2. Lay pastry in pan, easing into corners. Fold excess pastry down and flush with pan rim, then press against pan side so pastry extends about 1/8 in. above rim.

3. Bake in a 350° oven until pastry is lightly browned, 10 to 15 minutes. Use hot or warm.

4. Meanwhile, in a bowl, stir together crushed gingersnaps, brown sugar, and 2 tbsp. flour. Mix in melted butter. Squeeze mixture to form lumps. Set aside.

5. In a large bowl, mix granulated sugar and cornstarch. Peel, core, and thinly slice apples. Stem, peel, and thinly slice persimmons. Add fruit to bowl along with lemon juice and mix well.

6. Pour mixture into pastry and shake pan to settle filling evenly, then crumble gingersnap mixture over it.

7. Bake tart on lowest rack of a 325° oven until pastry is browned and filling bubbles, 1 hour to 1 hour and 10 minutes. Lay a sheet of foil over streusel if it begins to darken before pastry is done. Let stand until warm or at room temperature; remove pan rim.

PER SERVING 253 cal., 31% (79 cal.) from fat; 1.9 g protein; 8.8 g fat (3.1 g sat.); 44 g carbo (0.9 g fiber); 154 mg sodium; 7.8 mg chol.

Serve with Sawbuck Malbec 2007