Persimmon tartlets with caramel cream from Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart

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Notes about this recipe

  • hillsboroks on November 12, 2021

    Martha really let me down on this recipe. The filling never set up, even after chilling in the refrigerator overnight. I had cooked and stirred the sweetened condensed milk for 35 minutes and then measured exactly the amount the recipe said you should have left. The small amount extra I discarded. It did turn a golden color and was thicker but never thickened much more than that. Added to the cream cheese and creme fraiche it was still not super thick. I think it needed a bit of acid like some lemon juice, ala Key Lime Pie to set up. The persimmon flavor was lost in the sweet goo. The only redeeming factor was the graham cracker crust. The spice combination in the crust was delicious. I won't make this recipe again unless it is just the crust part.

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