Method

Serves 6

Preheat the oven to 180C.

Grease 6 x 140 ml muffin or small tart tins and line each with a circle of baking paper, large enough to come up the sides of the tins.

Press the paper against the sides, pleating it where necessary.

Spread the nuts out in a shallow baking tray and roast in the oven until golden. Tip into a clean tea towel and rub vigorously to remove the skins. Cool and grind finely in a food processor.

Combine the hazelnuts, flour, sugars and cinnamon in a bowl. Whisk the butter, orange zest, eggs and vanilla extract together. Pour into the dry ingredients and beat with a wooden spoon to combine well.

Divide the mixture between the tins.

Peel and core the persimmons and cut into quarters. Slice thinly and arrange on top of the batter.

Bake for 25 minutes until the tops are golden and the filling is puffed and firm to the touch.

Remove from the oven and brush the tops with the warm jam. Sprinkle with the extra hazelnuts if using.

To serve

Arrange on a platter and dust lightly with icing sugar. Serve with a bowl of mascarpone.

Other fruits to use

Apples, pears, fresh apricots, raspberries and blueberries, cherries, fresh figs, nectarines, plums, prunes, poached quince

Other nuts to use

Almonds, walnuts, macadamias, pistachios, pine nuts, pecans.