Persimmon Tart Recipe: How to Make a Persimmon Tart
Written by MasterClass
Last updated: Nov 19, 2023 • 3 min read
A crisp, buttery tart crust is the perfect vessel for the sweet and creamy filling in this persimmon tart recipe. The almond pastry comes together easily with just a few ingredients, and ripe persimmons and mascarpone cheese make for a quick and delicious filling.
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What Is a Persimmon Tart?
Persimmon tart is an elegant, bright orange-hued dessert tart served during fall and winter, when persimmons are at their peak. Almond flour and powdered sugar give the pie crust a cookie-like texture, which holds up well against the bold flavors of the persimmon and mascarpone filling.
What Do Persimmons Taste Like?
Ripened persimmons have a unique flavor that lies somewhere between an apricot, a date, and a sweet tomato. Persimmons take on a more honeyed character as the fruit ripens. A ripe Fuyu Persimmon will feel similar to a ripe plum or peach, while a Hachiya will feel like a very ripe tomato or a water balloon. The sensation of biting into an unripe persimmon is an unpleasant one. The fruit’s astringency is due to high levels of tannins, which mellows out as the persimmon ripens or cooks.
5 Tips for Making a Persimmon Tart
Making a persimmon tart is simple, but consider these tips to ensure success:
- 1. Use very ripe persimmons. Persimmon tart gets its jammy flavor from ripe, mashed Hachiya persimmons and sliced Fuyu persimmons. The persimmons must be very ripe because under ripe Hachiya persimmons have an astringent, cottony texture on the palate. Ripe Hachiya persimmons should be completely mushy inside, while Fuyu persimmons are still sliceable on a mandolin when ripe.
- 2. Serve it with a topping. You can top the persimmon tart with vanilla ice cream or homemade whipped cream and toasted almonds. For a simpler topping, dust the tart with powdered sugar.
- 3. Try making individual tarts. Use a muffin tin. You don’t need specialized tins to make perfect mini tarts. To make the individual tart shells, simply cut the dough into circles using a cookie cutter and press each circle into the cup of a standard 12-cup muffin pan. Then, each of the individual tarts with the custard filling and top with diced persimmons.
- 4. Dock your pastry dough. Docking is an important step in the blind baking process. Using a fork, prick the crust evenly across the entire surface before baking. This will discourage the dough from puffing up while baking and ensure you have an even crust to filing ratio in every slice.
- 5. Make it easier. Try using thawed frozen puff pastry for the crust for a simpler approach. Just make sure to dock the dough and par-bake it first.
Persimmon Tart With Marscapone Recipe
makes
1 9-inch tartprep time
30 mintotal time
1 hrcook time
30 minIngredients
For the tart shell:
For the filling:
- 1
In a medium bowl, whisk together the flour, almond meal, and salt and set aside.
- 2
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy, about 3–4 minutes. (Alternatively, pulse ingredients in a food processor.)
- 3
Use a mesh strainer to sift in the powdered sugar, then beat with the butter on medium speed for another minute.
- 4
Add the egg and vanilla and beat until fluffy and smooth, about 2 minutes more.
- 5
Add the flour mixture and beat on low speed until just combined, taking care not to overmix.
- 6
Sandwich the dough between two sheets of parchment paper and roll into a ⅛-inch thick round.
- 7
Carefully peel the parchment off, then use the rolling pin to transfer the dough to a greased 9-inch tart pan.
- 8
Press dough into the fluted edges of the pan and make sure there is an even layer of crust before trimming any excess overhang.
- 9
Preheat the oven to 350 degrees Fahrenheit. Dock the dough by pricking evenly with a fork.
- 10
Place the tart pan onto a baking sheet, which will make transferring the tart in and out of the oven smoother. Place a parchment sheet over the crust and fill with dry beans or pie weights, and bake for 15 minutes.
- 11
Meanwhile, in a medium bowl, whisk together the persimmon pulp, salt, sugar, and mascarpone until smooth.
- 12
Remove the weights with caution, then fill the crust with mascarpone in an even layer.
- 13
Shingle the Fuyu persimmon slices over the filling.
- 14
Bake the tart until lightly golden brown, another 15 minutes. Remove from the oven and let cool completely.
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