Persimmon Tart

by Dorothy Reinhold on November 23, 2014

Print This Post Print This Post Crisp Fuyu persimmons glisten like jewels in this easy tart with a press-in crust.  Great fall-winter dessert for Thanksgiving, Christmas or a special dinner.

What are you serving for Thanksgiving dessert? For that matter, what are you serving for Christmas dessert?

May I suggest Persimmon Tart, with a pre-school-easy press-in crust, quickly sliced crisp persimmons and candied ginger to give it some flavor bling?

I made this last year, and it was so pretty and so good it’s making a reappearance this season.

I saw the recipe in my beloved Sunset magazine, and I knew right away it was going to be mine.

Make it yours this year, too.

Pressing in crust for Persimmon Tart on

Persimmon Tart crust on

Persimmon Tart cut persimmons in a bowl on ShockinglyDelicious

Sliced persimmons in tart shell for Persimmons Tart on

Persimmon Tart on

Persimmon Tart

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Serving Size: 1 slice

Crisp Fuyu persimmons glisten like jewels in this easy tart with a press-in crust.


  • 1 cup flour
  • 3 tablespoons plus 6 tablespoons sugar, divided
  • 2 1/2 tablespoons finely chopped crystallized ginger, divided
  • 1/3 cup cold butter, cut into chunks
  • 1 large egg yolk
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons brandy
  • 1 pound firm-ripe small to medium bright orange Fuyu persimmons


  1. Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
  2. In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).
  3. Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.
  4. Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.
  5. Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.
  6. Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.


Recipe source: Adapted just slightly from Sunset magazine

Persimmon Tart baked on ShockinglyDelicious.comIf you like this recipe and want to save it, pin it using the image below to your Pinterest board.


Disclosure: Melissa’s Produce sent the candied ginger and persimmons for recipe development.

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