This Persimmon Tart recipe transforms ripe persimmons into a smooth, fragrant filling nestled inside a crisp, buttery crust. It’s a dessert that feels quietly elegant — the kind that surprises and delights with every bite.
Subtly spiced with cinnamon and nutmeg, it’s the perfect fall or winter dessert — rich in color, mild in sweetness, and a little unexpected. If you love seasonal, fruit-forward baking, you might also enjoy our Apple Tart, another simple yet stunning way to celebrate the flavors of the cooler months.
Whether served as a holiday showstopper or a cozy weekend treat, this tart is elegant and comforting in equal measure. And if you’re planning a festive dessert table, our Christmas Cookies offer a colorful, playful addition alongside more refined sweets.
Recipe Summary
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Chill Time: 1 hour
- Total Time: 2 hours 5 minutes
- Servings: 8
- Difficulty: Moderate
Ingredients
For the Crust:
- 1¼ cups (155g) all-purpose flour
- ½ cup (113g) unsalted butter, cold and cubed
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon (1g) salt
- 2–3 tablespoons (30–45ml) ice water
For the Filling:
- 2 cups (400g) persimmon pulp (from 3–4 ripe persimmons, strained if needed)
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30ml) honey or maple syrup
- 2 large eggs
- ½ cup (120ml) heavy cream
- 1 teaspoon (2g) ground cinnamon
- ¼ teaspoon (0.5g) ground nutmeg
- ½ teaspoon (2.5ml) vanilla extract
- Pinch of salt
Instructions
Make the Crust:
- In a bowl, combine flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Add ice water a tablespoon at a time, mixing just until the dough holds together.
- Form into a disk, wrap in plastic, and chill for 1 hour.
- Roll out on a floured surface and fit into a 9-inch (23cm) tart pan. Trim edges. Chill 15 minutes.
- Preheat oven to 375°F (190°C). Blind bake the crust for 12 minutes using parchment and pie weights. Remove weights and bake 5 more minutes. Cool slightly.
Make the Filling:
- In a large bowl, whisk together the persimmon pulp, sugar, honey, eggs, cream, spices, vanilla, and salt.
- Pour into the pre-baked tart shell.
- Bake for 35–40 minutes, or until the filling is set and lightly golden at the edges.
- Cool completely before slicing.
Notes
- Use Fuyu persimmons (squat and firm) or very ripe Hachiya (soft and sweet).
- To get smooth pulp, scoop the flesh and press it through a fine mesh sieve.
- Tart is best chilled but can be served at room temperature.
Variations & Add-ons
- Add orange zest for brightness.
- Replace honey with maple syrup or brown sugar for a deeper note.
- Garnish with whipped cream, toasted pecans, or pomegranate seeds.
Estimated Nutrition Information (Per Slice)
- Calories: 280 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 105mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
The Story Behind Persimmon Tart
Persimmons are a cold-weather fruit with deep roots in both Asian and Mediterranean cuisines.
In Spain and Italy, they’re often eaten raw or baked into rustic tarts and puddings.
This tart reflects that tradition — letting the fruit’s unique flavor and color shine through in a custard-style filling.
Serving Suggestions
Dust the tart lightly with powdered sugar before serving.
Top with whipped cream or crème fraîche for added richness.
Best served cold, the flavors deepen after a night in the fridge.
FAQs
Can I make this tart a day ahead?
Yes — it holds up beautifully overnight.
Do I need to peel the persimmons?
Yes — scoop the soft flesh and discard the skins.
Can I use frozen persimmon pulp?
Absolutely — thaw and drain any excess moisture before using.
Final Thoughts
This Persimmon Tart offers a refreshing break from overly sweet desserts — it’s elegant, balanced, and just a little different.
A beautiful way to showcase a seasonal fruit that deserves more time in the spotlight.
