Call this Persimmon tart, Persimmon puff pastry or Persimmon tarte tatin, this incredibly simple yet delicious dessert is bursting with flavors and abounding in beautiful colors. Flaky puff pastry, and fresh, firm, juicy persimmons arranged is baked to perfection. Puff pastry makes this a fast and easy dessert that packs flavors of fall into one sweet, elegant bite. We’ve made this twice on the same week which means this Persimmon recipe is a keeper for our family.

Persimmon is an underrated fall fruit that really deserves more hype than the pumpkins. The tender flesh and beautiful, deep hues make this fruit an easy one to love. The lightly sweetened persimmon mixed with butter is just the perfect, easy dessert to make after dinner or during large family gatherings. Add a dollop of vanilla ice cream or whipped cream and you have the perfect seasonal dessert.

SOURCES 

Breakfast Tray | Hexagon plates | Round Marble Serving board

You can replace persimmon with apples but I’d highly recommend you try with the persimmon. We can’t have enough of this dessert and I hope you give it a try.

Persimmon Puff Pastry

 

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An incredibly quick and easy persimmon recipe. A delicious seasonal persimmon tart recipe that does an excellent job to highlight the honey-like flavor of persimmons. Perfect for after dinner dessert or during large family gathering.

Author: Lail Hossain

Recipe type: Dessert

Cuisine: French

Serves: 4 pcs

Ingredients

• 4 firm and ripe Persimmons, thinly sliced about ⅙ of an inch and cut into half-moon shapes
• 4 puff pastry squares 4x4 inches
• 1 tablespoon sugar
• 2 tablespoons cold unsalted butter, grated

Instructions

1. Defrost puff pastry, roll out lightly and cut into four 4x4 inches squares.
2. Score a ½ inch border around the puff pastry with a paring knife being careful not to cut all the way through the puff pastry. Fold all sides to make a well.
3. Prick the puff pastry inside the border with a fork.
4. Preheat oven to 400F degrees.
5. Start laying the persimmons overlapping each row slightly over the previous one.
6. Sprinkle the sugar on the persimmon and dot the top with grated butter evenly.
7. Bake for about 20-25 minutes or until gold brown.

Notes

If you use thicker persimmon slices you may need to bake longer.
If you wish, you may brush the tart with warm jam glaze
Serve hot as is for a light dessert or with vanilla ice cream or whipped cream.

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