Hamdi Saidani Persimmon Tart Recipe combines the natural sweetness of ripe persimmons with a buttery, flaky crust and warm spices this elegant dessert serves 8 takes about 1 hour to prepare and is perfect for special occasions or a cozy family treat.
Try More Persimmons Desserts Recipes:
🧡 Why You’ll Love This Persimmon Tart Recipe:
- Elegant Presentation: Perfect for holidays or special occasions.
- Seasonal Ingredients: Highlights the sweet flavor of ripe persimmons.
- Customizable Flavors: Easily tweak the spices or crust to suit your taste.
- Simple Yet Sophisticated: Easy to make, yet it looks bakery-quality.
❓ What Is Persimmon Tart Recipe?
Persimmon Tart Recipe is a dessert that combines a flaky pastry crust with a filling of sweet, spiced persimmons. It’s a visually stunning and flavorful dish that’s perfect for fall and winter gatherings.
🥭 Ingredient
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 3 tbsp granulated sugar
- 4-5 tbsp cold water
For the filling:
- 3-4 ripe persimmons (peeled and sliced)
- ½ cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Sliced persimmons
🥮 Directions
- In a mixing bowl, combine flour and sugar. Add cold butter and mix until it forms a crumbly texture.
- Slowly add water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface into a circle. Transfer it to a tart pan, pressing it into the edges. Trim any excess dough.
- In a large bowl, mix sliced persimmons, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice until well-coated.
- Arrange the persimmon slices in the tart crust, overlapping them slightly for a decorative look. Pour any remaining liquid over the fruit.
- Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbly.
- Let the tart cool slightly before serving. Dust with powdered sugar or top with whipped cream if desired.
💭 Recipe Tips:
- Use Ripe Persimmons: Fully ripe persimmons are essential for the best sweetness and texture.
- Chill the Dough: Keeping the dough cold ensures a flaky crust.
- Customize Spices: Add a pinch of ginger or cardamom for a unique flavor.
- Prevent Soggy Crust: Sprinkle a thin layer of ground nuts or breadcrumbs before adding the filling.
- Serve Warm or Chilled: The tart tastes great both warm and cold, so you can prepare it ahead of time.
🍨 What To Serve With Persimmon Tart?
Serve Persimmon Tart with a Dried Sliced Persimmon or a scoop of Persimmon Ice Cream Sorbet for added creaminess pair it with a warm drink like coffee, chai tea, or mulled wine to enhance the dessert’s flavors.
🎚 How To Store Leftovers Persimmon Tart?
- Refrigerator: Store leftovers persimmon tart in an airtight container or cover with plastic wrap it will stay fresh for up to 3 days in the refrigerator.
- Freezer: Freeze individual slices of leftovers persimmon tart wrapped tightly in plastic wrap and aluminum foil store for up to 2 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftover Persimmon Tart?
- In The Oven: Preheat the oven to 300°F (150°C) warm leftovers persimmon tart on a baking sheet for 10–15 minutes to refresh the crust.
- In The Microwave: Heat a slice of leftovers persimmon tart on a microwave-safe plate for 20–30 seconds. Be cautious to avoid softening the crust too much.
FAQs
What type of persimmons are best for Persimmon Tart?
Ripe Hachiya persimmons are ideal for Persimmon Tart because of their soft, sweet pulp. Fuyu persimmons can also work, but they need to be firm and sweet for the best flavor and texture.
How do I prevent my Persimmon Tart crust from becoming soggy?
To prevent a soggy crust in Persimmon Tart, sprinkle a thin layer of ground nuts, breadcrumbs, or semolina on the crust before adding the filling. This helps absorb excess moisture.
Is Persimmon Tart healthy?
While Persimmon Tart is a dessert and contains sugar and butter, persimmons are rich in vitamins A and C, fiber, and antioxidants. You can make it healthier by reducing sugar or using a whole-grain crust.
What’s the difference between Hachiya and Fuyu persimmons in Persimmon Tart?
Hachiya persimmons are soft and pulpy when ripe, ideal for smooth fillings in Persimmon Tart. Fuyu persimmons are firm and can be sliced for a more textured and visually appealing topping.
What’s the texture of Persimmon Tart?
Persimmon Tart has a crisp, flaky crust and a soft, slightly custard-like filling when using ripe persimmons. If using firmer persimmons, the texture may be chunkier and more rustic.
More Persimmons Desserts Recipes:
Nutrition Facts
Serving Size: 1 Slice
- Calories: 243
- Protein: 3g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Sugars: 18g
- Vitamin A: 15%
- Iron: 6%
Persimmon Tart Recipe
Description
Persimmon Tart Recipe combines the natural sweetness of ripe persimmons with a buttery, flaky crust and warm spices this elegant dessert serves 8 takes about 1 hour to prepare and is perfect for special occasions or a cozy family treat.
Ingredients
For the crust:
For the filling:
Instructions
- In a mixing bowl, combine flour and sugar. Add cold butter and mix until it forms a crumbly texture.
- Slowly add water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface into a circle. Transfer it to a tart pan, pressing it into the edges. Trim any excess dough.
- In a large bowl, mix sliced persimmons, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice until well-coated.
- Arrange the persimmon slices in the tart crust, overlapping them slightly for a decorative look. Pour any remaining liquid over the fruit.
- Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbly.
- Let the tart cool slightly before serving. Dust with powdered sugar or top with whipped cream if desired.
Notes
- Use Ripe Persimmons: Fully ripe persimmons are essential for the best sweetness and texture.
Chill the Dough: Keeping the dough cold ensures a flaky crust.
Customize Spices: Add a pinch of ginger or cardamom for a unique flavor.
Prevent Soggy Crust: Sprinkle a thin layer of ground nuts or breadcrumbs before adding the filling.
Serve Warm or Chilled: The tart tastes great both warm and cold, so you can prepare it ahead of time.
