It's persimmon season and what better way to enjoy this tasty treat than baked into a tart! This recipe from our friend Dzung Lewis, of Honeysuckle, is easy enough for even the beginner-level baker. Doesn't it just look delicious?
Aside from cake, which I would eat everyday if I could, tarts are always welcome in my home. When I couldn't figure out what to make with a box full of fresh persimmons that I picked from my mom's house, I started to brainstorm different ways they could be used.
This recipe is a play on the French Apple Tart. Fuyu persimmons have a texture that’s similar to apple, so it was surprisingly easy to swap the two! Enjoy this tart at all your holiday parties, or even save a slice for breakfast — it’s that good!
Persimmon Tart
Ingredients
1 puff pastry sheet
3 Fuyu persimmons
1 egg yolk
1 tbsp water
2 tsp coarse sugar
1 tsp unsalted butter, divided
1 egg yolk
1 tbsp water
1 tbsp apricot jam
1 tbsp brandy (or water)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Thaw the puff pastry until workable. Unroll onto a parchment paper lined baking sheet. Cut a slit a half an inch from the edge all around the perimeter.
- Wash and peel the persimmons, then slice into paper thin pieces. Arrange in a scalloped pattern inside the sliced edge.
- Sprinkle the sugar on top, then evenly disperse the dots of butter.
- Mix the egg yolk with water and brush it along the edges.
- Bake for 25-30 minutes until golden brown. Remove and let cool completely.
- Mix the apricot jam and brandy (or water!) together, then warm in the microwave. Brush over for a glossy finish.
~ Dzung Lewis of Honeysuckle
Honeysuckle is a food and lifestyle YouTube channel that showcases personal style expressed through food, beauty tips, and home entertaining ideas. Make sure to also follow on Instagram!
Stay tuned for more tips & tricks for the holiday season! And make sure to check out our Gifting for Good Giveaway!
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