Recipes & Food Styling
Persimmons are here! Time to put these beauties to work!
Could not say no to these gorgeous plump persimmons! We had a little bit of a hiccup at the check out since these fruits are still a mystery here to some, but got it ironed out and we were on our way!
I love the amber color of persimmons, and their luscious honey-sweet flavor and firm peach-like texture and consistency (not as tangy) are distinct.
Most of all, I love them for the tremendous fiber, Vitamin A and other nutrition that they provide.
In my haste, I blanked on the candied walnuts that I was going to top this with. Walnuts toasted in a little honey and brown suger would be perfect on this tart!
17.3-ounce package frozen pastry dough
6 persimmons, trimmed, cut in half and sliced as thin as possible into semi-circle shapes
1 tsp granulated sugar
1/2 tsp ground cinnamon
1 cup apricot jam
1/4 cup butter
Thaw the pastry sheets on the countertop for about 1 hour.
Preheat the oven to 350°F
While the pastry dough is thawing and the oven is preheating, combine the sugar and cinnamon in a medium bowl. Add the persimmon and toss the slices in the sugar and cinnamon mixture until each piece is covered well.
Lay the pastry dough on a parchment paper-lined 9X12 baking sheet. Place the dough flour side down.
Arrange the persimmon semi-circles in rows on top of the pastry dough, overlapping each piece. Leave at least 1/2 inch border all around.
In a small pot on the stovetop or in the microwave, heat the jam until it is a consistency that it can be spread with a pastry brush.
Using a pastry brush, spread the warm jam on top of the persimmon slices on the tart.
Place tiny pieces of the butter across the top of the tart.
Bake the tart in the oven until the dough is baked through and golden brown all around, about 45 minutes.
Remove the tart from the oven, and set it on the countertop to cool.
Serve warm with fresh cream or a nice full scoop of vanilla ice cream.
Sprinke a little cinnamon on top for garnish.