With my little break, I have been trying to catch up on the different challenges I participate. I didn’t realize how many I actually do. I found out when everybody was posting that this month’s Daring Bakers was crostata. Luck was on my side because I had an extra pie crust in my fridge calling out to me to make something. I was going to make a black berry crostata but The Husband reminded me we had some persimmons in the fridge. I figured why not use it and see if it would work. It was a different type than I’m used to. I normally buy the pumpkin looking kind but The Husband found the other type. It was a bit soft and I prefer to have it hard like a apple. I tasted a piece and it was extremely sweet but I should have known better when my tongue became very dry. But I used it anyway. The crust came out wonderful the fruit not as well. It tasted quite weird so The Husband and The Daughter ate around the fruit and kept eating the crust.
I just had 4 persimmons, one 1 pie crust, an egg wash, and raw sugar. I just rolled out the pie dough until it is about 9 inches. I left about an inch and a 1/2 boarder and filled the rest with the fruit. I folded over the edges and cooked it at 350F for 30 minutes. Five minutes before I took it out, I brushed the crust with a egg wash and sprinkled with the raw sugar.
The fruit became dry. *Note to self, just use persimmon in breads, cookies, or cakes when I could smash it up. Next time I’m using the black berries I have in the freezer 
What a great filling for a crostata. I cannot get persimmon in my town. It's on my list of complaints of living in a small rural place.:-(
ReplyDeleteHi there: Mishaps happen..if only I could name the many. I amnow a follower of your blog and looking forward to your posts.
ReplyDeleteNorma
Platanos, Mangoes and Me!
Hi it's me gain. I not using my home computer and now i see the message i sent above say's jupiter. it should say norma823
ReplyDeleteSorry about that
Sorry to hear the fruit dried out! Maybe you can call it dried fruit crostata? Then, it did what it was supposed to do. ;]
ReplyDeleteIt sounds really amazing with persimmon filling. It must make this crostata smell divine!
ReplyDeleteyou never know until you try....now all of us know too!! I think the blackberries will work our much better!
ReplyDeleteI think your right though, persimmons are much better with more of a batter around them or mashed
Cheers
Dennis
I love persimmons, although I prefer it soft. I think it still is a good idea.
ReplyDeleteMishaps are just a little adventure along the way :) I've actually never had a persimmon.. I think I need to try em despite their lack of pie-ness!
ReplyDeleteEven if it didn't turn out as well as you had hoped, this crostata sounds really cool! I've never tried persimmons before, so this is very intriguing. Must pick some up next time I'm at the grocery store!
ReplyDeleteI have yet to try persimmons. STill good on you for making this challenge.
ReplyDeletePersimmon is genius! I hate it that it didn't turn out, it sounds so great!
ReplyDeleteoh boy, that is frustrating! I've been there when I've tried something different/new, only to discover that my creation didn't work out so well. But it was worth a try!
ReplyDeleteKitchen mishaps make great stories though, right? And it was creative - and kudos for doing these challenges!
ReplyDeleteSorry about your persimmons! I have never eaten one! Would love to try them.
ReplyDeleteLooks lovely but I'm sorry it didn't turn out as well as it could have. Persimmons...I so want to try some of these out.
ReplyDeleteI just recently bought a persimmon to try. When I was in the grocery store, there was woman that bags and bags full of them in her cart. she said that she was buying the fruit for 6 people! I asked her about how to get a good one. I figured that she would know. she said that they taste best, when they are hard like an apple. Any way I give you credit for making the crostata.
ReplyDeleteWell we keep on trying and we learn new things everytime. What is great is that you love to experiment! Thank you for sharing both your successes and your failures (even though I wouldn't call this a failure)
ReplyDeleteOoh I love persimmons. Too bad they don't make good pie filling.
ReplyDeleteI have taken a loooong break from Daring Kitchen but will definitely be back posting this month.
I have never tried persimmons in bakes. I love to eat them as they are....sweet and delicious. So sorry to know it didn't turn out well in your pie. But at least you have tried :)
ReplyDeleteBummer! It sounded like a good idea to me!
ReplyDeletemy nanay and tatay loves persimmon.when I learn how to bake,I'll probably make this..
ReplyDeleteOh that looks so pretty!
ReplyDeleteOh well, mishaps is a great way of learning how to make the next one taste and look incredible! It happens :)
ReplyDeleteI love that they ate the crust anyway. My favorite part of a pie too. Sorry the fruit was disappointing.
ReplyDeletePersimmons crostata sounds like a great idea, but so sorry that the fruit got too dry and it didn't meet your expectations :(
ReplyDeletePersimmons in crostata sound really fantastic!
ReplyDeleteIt may have been dry, but it looks fantastic. Your crust looks very flaky.
ReplyDelete