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.

Slice of layered persimmon tart held up on a knife over the rest of the tart.

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

  • Persimmon flavor shines through: The simple pastry and 3-ingredient filling allow the fruity persimmon flavor to shine. I love the sweet taste of persimmons, and baking them further brings out the flavor and sweetness.
  • Simple, yet fancy: This recipe is great for beginners looking to make a restaurant-worthy showstopper. The pastry is forgiving, and all this recipe takes is a little patience to arrange the persimmon slices to give the impressive rose design.
  • Easy substitutions: You can substitute the persimmon with apples, the persimmon jam with apricot jam or apple jelly, and the recipe is still delicious!
  • Great way to use ripe & firm Fuyu persimmons – This recipe works best specifically with Fuyu persimmon, and uses both over-ripe and firm persimmon. Hachiya persimmons shine in baked goods like persimmon bread, persimmon cookies, or persimmon muffins.

🧾Ingredients in this recipe

Persimmons and other labeled baking ingredients on a countertop.
  • Fuyu persimmons – This recipe works best with Fuyu persimmons or other non-astringent types. You can use Hachiya persimmons for the persimmon puree.
  • Unsalted butter – It’s better to use unsalted butter in baking so that you can control the salt content yourself.
  • Vanilla extract – Try to use a high-quality vanilla extract for this recipe.
  • Almond flour – The almond flour makes the crust crumb tender, adds texture, and adds flavor.
  • All-purpose flour – This recipe should work using gluten-free flour substitutes, but I haven’t tested it myself. If you try it, please let us know how it turns out in the comments!
  • White sugar – Use white granulated or white cane sugar. It is heavy, dense, and binding in the crust.
  • Powdered sugar – Also referred to as confectioners sugar, and adds a melt-in-your-mouth texture.
  • Egg – use one medium egg. If using a large egg, scramble and then measure to ensure you’re using the right amount.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Mint green stand mixer with flour being poured into it.
  • In a stand mixer, cream the butter and powdered sugar together until light and fluffy. With the motor still running, add 1 ½ tablespoons of egg, the vanilla extract, and then slowly add the flours. Mix until the whole mixture is combined.
Round tart shell baked in a pan with fork holes poked in the base.
  • 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.

🌟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!

Knife cutting the center out of a Fuyu persimmon on a black cutting board.
  • 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.
Thinly slicing a Fuyu persimmon on a black cutting board next to persimmon stems.
  • 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.
Orange puree spread around a blind baked tart shell.
  • Evenly spread the persimmon puree over the bottom of the tart shell.
Persimmon arranged in a rose pattern in a round tart pan.
  • 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.
Two hands holding a tart filled with orange fruit arranged in a rose pattern.
  • 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.
Brusing a tart with orange fruit arranged like a rose with a white pastry brush.
  • 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.
Slice of fruit tart being cut out of a tart on a metal disc.
  • Pop the glazed tart in the refrigerator for 30 minutes before serving.

🍏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 arranged in a rose pattern with a dollop of orange jam in the center.

🍍More Persimmon Recipes

Make the most of your persimmons with these sweet recipes.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Persimmon arranged in a rose pattern in a round tart pan.
Author: Candice Walker

Persimmon Tart

5 from 1 vote
Print Recipe Save
This showstopper persimmon tart is surprisingly simple to make and arranging the slices into a rose makes it more than impressive.
Prep Time30 minutes
Cook Time10 minutes
Resting Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Dessert
Cuisine: American, French
Servings: 8
Calories: 327kcal

Equipment

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
US Customary – Metric

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.

Notes

* You don’t need to puree the persimmon if it’s ripe enough. Instead, you can simply squish the persimmon pulp in your hand and spread it on the tart shell.
The crust dough can be made up to 2 days in advance.

Nutrition

Calories: 327kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 14mg | Potassium: 275mg | Fiber: 1g | Sugar: 10g | Vitamin A: 395IU | Vitamin C: 52mg | Calcium: 39mg | Iron: 3mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.