“Uhh, jelly tart?”

Note:

Ezran's Persimmon Jelly Tarts

Ingredients:

Persimmon Jelly

Tart Crust

Directions:

Persimmon Jelly:

Tart Crust:

Building & Baking:

* For more food inspired by The Dragon Prince try

Gren's Birthday Strawberry Shortcakes , For more food inspired by The Dragon Prince try

Yay! It's Ezran's birthday (March 19) ! And you know that that kid is a fiend for jelly tarts, so to celebrate, I'm sharing the jelly tart recipe that I submitted for The Dragon Prince Recipe Zine late last year year.This recipe is made with persimmons, which we learn is what type the jelly filling is in season 1 episode 3 (thank you, Claudia), as Ezran leaves orange, persimmon jelly handprints on the huge picture frame that is actually a secret door (and then again on the stones in the secret tunnel). Oops, Ezran! You might remember that before the premier of The Dragon Prince, I made jelly tarts based on what was shown in the trailers , which was a red filling, and concocted "Dragon Berry" jelly made from dragon fruit and raspberries and strawberries . The show often depicts the tarts with red filling, but I think that must simply be an artistic choice for color contrast. As soon as it was revealed to be persimmon jelly in the tarts, I knew I had to make them again. It took a lot of trial and error, but here they are! Try not to leave any sticky, tell-tale handprints anywhere. :) According to the crew of The Dragon Prince, these tarts are inspired by hamantaschen : pastries enjoyed during the Jewish holiday of Purim . This year (the date is different each year), Purim happens to be March 20th––the day after Ezran's birthday! I wonder if the creators did that on purpose... :)Jelly is different from jam; it is made from the fruit juices and is smoother, whereas jam contains the fruit/fruit pulp. Because we're aiming fortarts, the recipe includes straining the persimmon juice from the pulp.If you can't find persimmons, or you don't have the time or interest to home-make jelly, feel free to simply buy a jar of your favorite jelly/preserves from the store and use it instead, with the crust in the recipe below.3 Cups Diced Ripe Persimmons2 Cups Water½ Cup Sugar1 Tbsp. Lemon Juice⅛ – ¼ tsp. Ground Cinnamon, to preference2½ Cups Flour1 tsp. Sugar1 tsp. Salt¾ Cup (1½ sticks) Chilled Unsalted Butter, cut into small cubes¼ Cup Ice Water1 Egg, well beaten, for egg washRaw Sugar, for sprinkling (granulated white sugar is fine)In a large pot on medium-high heat, bring the persimmons & water to a boil. Turn down to medium-low, cover, & simmer until the persimmons are soft. Mash well with a potato masher & simmer a bit longer until the mixture is very soft & pulpy.Strain the mixture very well through a fine mesh strainer or flour sack/cheese cloth. You should have about 1¾ – 2 cups of liquid. Pour the liquid back into the pot & bring to a boil on medium-high. Stir in the sugar, lemon juice, & cinnamon. Cook until the mixture thickens & measures 220ºF on a candy thermometer, stirring occasionally so it doesn’t stick to the bottom of the pot, & to deter the liquid from bubbling over. Pour the liquid into a shallow, heat resistant dish to help it cool quicker while you work on the crust.In a large bowl whisk the flour, sugar, & salt. Using your fingers, rub in the cubed butter until the mixture is crumbly. Drizzle in the water & cut it in with the side of a spoon until the mixture just comes together in a shaggy dough. Mound the dough together & then split in half. Wrap each half in a large sheet of plastic wrap, flattening into discs about ½-inch thick. Chill in the fridge for about 30 minutes.Pre-heat your oven to 375ºF. Line a large baking tray with parchment paper.Remove 1 of the doughs from the fridge & roll to about ⅛-inch thickness (it will be crumbly to begin with but will soften up). Using an overturned bowl that is about 5-inches in diameter or a 5-inch diameter circle template cut from card-stock, cut out 6 discs from the dough & lay on the tray, re-rolling the dough as needed.Spoon about 1 Tbsp. of the persimmon jelly into the center of each dough circle & spread to within ½-inch of the edges. Fold 3 sides of each disc towards the center to create a triangle, overlapping the edges slightly & leaving a triangle opening in the center. Pinch the corners well to close.Brush the tarts lightly with the beaten egg & sprinkle with sugar. Bake on the middle oven rack for about 20-25 minutes, or until golden & the jelly center is bubbling. Remove to a cooling rack. Repeat the process with the rest of the dough & jelly. Store in an airtight container. Makes about 12 tarts.