This showstopper persimmon tart is surprisingly simple to make and arranging the slices into a rose makes it more than impressive.
I use my tried and true pâte sucrée crust as you’ll find in this lime curd and mascarpone fruit tart. It is the perfect cross between a pie crust and a sugar cookie, perfectly balancing the sweetness of the baked Fuyu persimmon.
If you can’t get your hands on persimmons, this recipe is easily adapted to use apples, too, if you can’t find persimmons.
🌟Why you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
🌟Make-Ahead Pro Tip🌟
Make the pastry in advance, press it into the tart shell, and refrigerate it overnight. You can then blind-bake the crust, fill, and bake the whole tart a day in advance!
🍏Variation with Apples!
You can easily swap the persimmon slices in this recipe for apples. If doing so, you’ll want to add a 1/4 cup of apricot jam on the base of the blind-baked shell before arranging the apples in concentric circles.
You will not be able to make this in advance like with the persimmons.
Persimmon Tart
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Ingredients
Crust
- 8 tbsp unsalted butter room temperature
- 3.5 tbsp powdered sugar
- 1 egg beaten
- 1/4 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup almond flour
Filling
- 1/2 cup persimmon puree from 1 large over-ripe Fuyu persimmon, soft like a water balloon*
- 3 persimmon Fuyu, firm like an apple or slightly softer
- 2 tbsp sugar granulated or caster
- 1/4 cup persimmon jam sub. apricot jam, or apple jelly
Instructions
- Crust: In a stand mixer, cream the butter and powdered sugar together until light and fluffy. With the motor still running, add 1 ½ tablespoon of egg, the vanilla extract, and then slowly add the flours.Mix until the whole mixture is combined. Drop the pastry into the tart shell and press it into a 9" circular tart pan and evenly press it into the bottom and sides of the pan.Refrigerate the pastry in the tart pan for a minimum of 1 hour and up to overnight.
- Preheat your oven to 375F. Poke fork holes in the crust and bake your chilled tart shell for 6-8 minutes.
- In the meantime, cut the firm persimmons from their centers in 4 pieces. Stem side up, cut one face of the persimmon, rotate 180 degrees, and cut the other face. Then slice the two remaining sides leaving a rectangular core.
- Slice them into very thin half-moons, approximately 1/8" thick. Do not use a mandoline since that tends to rip the pieces apart. Reserve the smaller pieces for the center of the rose.
- Evenly spread the persimmon puree over the bottom of the tart shell.
- Arrange the persimmon slices in concentric circles cut side down, overlapping each slice slightly. Work your way from the outside in toward the center, being sure to pack the rows tightly. You can roll the last few slices into a circle and tuck it into the center or just add a small dollop of the puree in the center.
- Evenly sprinkle with the 2 tablespoons of sugar, and be sure to try to get some of the sugar between the persimmon slices.
- Bake for 40-45 minutes until the persimmon soften. If the shell starts to over-brown, cover the edges with foil.
- Cool for 10 minutes, preferably on a wire rack.
- Heat some persimmon jam, apple jelly or apricot jam and gently brush a thin layer over the fruit tart with a pastry brush. Do not brush the jam on the crust. Pop the glazed tart in the refrigerator for 30 minutes before serving.
I just made the crust and it is very sticky. I notice you have white sugar in the picture, but it is not listed in the recipe or in the directions posted. Is there supposed to both white and powdered sugar in the crust?
The white sugar is for sprinkling over the persimmon before baking, not for the crust. It is a sticky dough, so you won’t be able to roll it out. Instead, you’ll have to press it into the tart pan. I hope this helps!