By Candice Walker on December 30, 2023 (Last updated December 30, 2023) This post may contain affiliate links. Read my disclosure policy.
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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
Persimmon flavor shinesthrough: 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
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!
Whitesugar – 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
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.
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!
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.
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.
🍏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.
🍍More Persimmon Recipes
Make the most of your persimmons with these sweet recipes.
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.
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.
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5 Comments
I don’t have any almond flour. Can I just substitute it was a quarter cup of more all purpose ?
The almond flour does two things for the pastry: it makes the crumb a bit more tender, and adds a bit of texture. However, you can absolutely make it without the almond flour. You could try subbing out all of the almond flour and all-purpose flour with pastry flour to end up with a lower overall protein content which will still yield the same tenderness as the almond flour version.
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!
I don’t have any almond flour. Can I just substitute it was a quarter cup of more all purpose ?
The almond flour does two things for the pastry: it makes the crumb a bit more tender, and adds a bit of texture. However, you can absolutely make it without the almond flour. You could try subbing out all of the almond flour and all-purpose flour with pastry flour to end up with a lower overall protein content which will still yield the same tenderness as the almond flour version.
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!