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Persimmon & Apple Tart

Persimmon & Apple Tart

serving size icon
Serves 8


  • 140g Gingernuts, finely crushed
  • 2 tbsp Pistachio nuts, chopped
  • 3 Persimmons , peeled & sliced
  • 1 tbsp Sugar
  • 1 tbsp Flour
  • 2 tbsp Brown Sugar
  • 4 Sheets Sweet Short Pastry
  • 25g Butter, softened
  • 3 Apples, peeled & sliced


Preheat the oven to 180 degrees C.

Form the pastry sheets into a square on the bench top, slightly overlapping the edges. Lightly roll the pastry to join the edges. Using a sharp knife make a 36cm pastry circle. Place on a lightly greased baking dish.

Combine the butter, gingernuts, brown sugar and pistachio nuts, Sprinkle a thin layer over a 25cm circle on the centre of the pastry base.

Place the fruit on top and sprinkle with the flour and sugar. Fold the outer edge of the pastry up over the fruit. Press the remaining gingernut mixture onto the top edge of the pastry.

Bake for 40 minutes or until the pastry is golden and cooked through.


Qty Price
Griffins Gingernuts Ginger Biscuits Original $2.00 ea was $2.70
$2.00 ea was $2.70
Freshlife Pistachios Kernels
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Persimmon $5.49 kg
$5.49 kg
Countdown Brown Sugar $1.40 ea
$1.40 ea
Signature Range Sweet Short Pastry Block $2.00 ea
$2.00 ea
Fresh Produce Apples Royal Gala $3.99 kg
$3.99 kg


Qty Price
Chelsea White Sugar $3.49 ea
$3.49 ea
Countdown Flour High Grade $1.80 ea
$1.80 ea
Countdown Butter Salted $6.50 ea
$6.50 ea