Maple Persimmon Tatin Cake

Not only does it taste delicious, but it truly allows the fruit to shine – visually – which usually makes it a dessert that your guests will lean towards. For a winter version of this traditional French cake, I found that persimmons were simply perfect.

I would say that persimmons are still an “acquired” taste in France though. They don’t fit in the classic fruits section, nor are they a winter favourite, like they can be in North America.

Nonetheless, they work perfectly in a tatin cake. I used Fuyu persimmons, which are easy to work with. In comparison to Hachiya (the other kind of persimmons), Fuyus are squat and round and much less astringent, which mean they can be enjoyed even if not fully ripe.

Because we’re not pre-cooking the persimmons for this recipe (we are just slicing them raw and laying them at the bottom of the pan), you definitly want to opt for Fuyu persimmons, over Hachiya. Fuyu persimmons are soft and sweet to start with, and they caramelize deliciously during the baking process.

They work perfectly atop this subtly-spiced maple syrup cake batter. After baking a tatin cake, the “flip” is always a bit stressful.

You have to be fast, and just go for it. But I find that this is also what makes the baking of a tatin so exciting.

And by the way, I actually enjoy when my tatin cake has some slightly burnt edges. It adds some delicious toffee notes and a nice crispness all around… I like to enjoy my tatin cake warm (especially in the winter) – sometimes with a dollop of crème fraiche on top.

If you try this Maple Persimmon Tatin Cake recipe, let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench.

I’d love to see what you come up with. Bon Appétit!

If you like French-style tatin cake, try this one too.