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Close up image of a slice of tart

Persimmon Tart

The Best Persimmon Tart Ever! This is a perfect sweet and creamy tart, baked with sliced persimmons and a sweet and buttery cookie crust. 
Course Dessert
Cuisine Spanish
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 357kcal
Author Ana Frias


  • 10 inch tart pan
  • Oven at 350 F. degrees


  • 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


  • 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.


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!!


Calories: 357kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 384mg | Potassium: 50mg | Fiber: 6g | Sugar: 19g | Vitamin A: 30IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 6mg