The Best Persimmon Tart Ever! This is a perfect sweet and creamy tart, baked with sliced persimmons and a sweet and buttery cookie crust.
This tart tastes just like an open face persimmon pie, with a buttery, crumbly cookie crust. The aroma is out of this world!
The star of this recipe is the delicious persimmon!
These Spanish persimmons are called Rojo Brillante! They are a unique combination of the best features found in the two most common Persimmon varieties: the Hachiya Persimmon and the Fuyu Persimmon.
I'm a gardener at heart and found this blog post from LGS Sales about these persimmons variety fascinating! I hope you give it a read and let me know what you think. Have you had persimmons yet?
I’m partnering with my friends over at LGS Sales to share this delicious recipe with Persimmons. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content for Muy Delish!
How to make Persimmon Tart
- Toss together persimmon, brown sugar, cinammon, 1/4 cup granulated sugar, and 3/4 teaspoon salt in a bowl. Let stand 45 minutes, gently tossing every 15 minutes, until persimmon slices are soft and pliable.
- Preheat oven to 350 degrees F.
- Meanwhile, pulse crackers/cookie in a food processor until finely ground, 10 to 12 times. Add melted butter, egg white, remaining 2 tablespoons granulated sugar, and 1/2 teaspoon salt; pulse until well combined, 6 to 8 times.
- Press crackers mixture into bottom and sides of a 10" tart pan. Bake until edges are beginning to brown, 10 to 12 minutes. Cool completely.
- Stir together cream cheese and confectioners’ sugar in a bowl until smooth. Spread cream cheese mixture on bottom of crust.
- Drain persimmons, discarding any accumulated juices. Arrange persimmon slices in an overlapping circular pattern, starting on the outside edge and continuing in a snug spiral shape until you reach the center. (You may have a few persimmon slices leftover.) Sprinkle with cut-up butter.
- Bake until persimmons are just tender, 40 to 45 minutes. Cool, on a wire rack, at least 1 hour. Brush apple jelly over tart.
- Serve at chilled or at room temperature.
Make ahead! You can make this a couple of days early from when you intend to serve it and keep refrigerated. Take it out the day of and serve at room temp. Super delicious!!
If you enjoy fruit as much as I do, you'll love these Dulce De Leche Lemon Popsicles!
Did you make this Persimmon Tart?!? I’d love to know how it turned out! leave a comment and a rating below? thank you!
Persimmon Tart
Equipment
- 10 inch tart pan
- Oven at 350 F. degrees
Ingredients
- 3 large Persimmons cut into 1/8" thick slices
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoon cinnamon
- 1/4 cup granulated sugar (plus 2 Tablespoon. Divided)
- 3/4 teaspoon kosher salt, divided (plus 1/2 teaspoon. Divided)
- 9 oz graham crackers or other spcie cookies such as Biscoff
- 2 tablespoon unsalted butter, melted. Plus 1 1/2 tbsp., cut into pieces
- 1 large egg white
- 8 oz cream cheese at room temperature
- 2 tablespoon confectioners' sugar
- 2 tablespoon apple jelly, melted
Instructions
- Toss together persimmon, brown sugar, cinammon, 1/4 cup granulated sugar, and 3/4 teaspoon salt in a bowl. Let stand 45 minutes, gently tossing every 15 minutes, until persimmon slices are soft and pliable.
- Preheat oven to 350 degrees F.
- Meanwhile, pulse crackers/cookie in a food processor until finely ground, 10 to 12 times. Add melted butter, egg white, remaining 2 tablespoons granulated sugar, and 1/2 teaspoon salt; pulse until well combined, 6 to 8 times. Press crackers mixture into bottom and sides of a 10" tart pan. Bake until edges are beginning to brown, 10 to 12 minutes. Cool completely.
- Stir together cream cheese and confectioners’ sugar in a bowl until smooth. Spread cream cheese mixture on bottom of crust.
- Drain persimmon, discarding any accumulated juices. Arrange persimmon in an overlapping circular pattern, starting on the outside edge and continuing in a snug spiral shape until you reach the center. (You may have a few persimmon slices leftover.) Sprinkle with cut-up butter.
- Bake until persimmons are just tender, 40 to 45 minutes. Cool, on a wire rack, at least 1 hour. Brush apple jelly over tart.
- Serve at chilled or at room temperature.
Notes
Nutrition
Do you peel the skin of the persimmon? Thank you for sharing!
I don't peel it Amy! Enjoy!
This sounds delicious! Cant wait to try it!