Simple & Seasonal: Pretty Persimmon Tart

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

1. Preheat oven to 400 degrees Fahrenheit.
2. 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.
3. Wash and peel the persimmons, then slice into paper thin pieces. Arrange in a scalloped pattern inside the sliced edge.
4. Sprinkle the sugar on top, then evenly disperse the dots of butter.
5. Mix the egg yolk with water and brush it along the edges.
6. Bake for 25-30 minutes until golden brown. Remove and let cool completely.
7. 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!