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.

{ 22 comments… read them below or add one }

eat good 4 life November 26, 2016 at 5:15 am

This looks sensational. I have never used persimmons before but I should soon!


Jen @ The Weary Chef November 25, 2016 at 2:22 pm

This looks SO delicious! A must have on my must try list!


Michelle November 23, 2016 at 1:29 pm

I don’t think I’ve ever had a persimmon before…this looks delicious!


Dorothy Reinhold November 24, 2016 at 8:14 am

Get on that right away! The season is now!


Angie | Big Bear's Wife November 23, 2016 at 9:15 am

I sure hope that I can find persimmons around here!


katerina @ November 23, 2016 at 3:20 am

What an incredible tart! YUM!!


Sabrina November 23, 2016 at 12:25 am

I like persimmons but you don’t see them in desserts too often! I can’t wait to try this!


Erin @ The Speckled Palate November 22, 2016 at 8:50 pm

Those persimmons are absolutely BEAUTIFUL! I’ve never tried one before, but I have a feeling this tart would be a glorious introduction!


Adair @ Lentil Breakdown December 21, 2014 at 7:59 am

I’ve had a tart pan like this for a couple of years that I haven’t used yet because I stopped baking, but this looks like the perfect recipe to christen it in if I can swap out AP GF flour!


Dorothy Reinhold December 21, 2014 at 1:53 pm

I bought that tart pan on a whim, and it makes things really pretty. Always a plus.


Cathy | She Paused 4 Thought November 29, 2014 at 3:56 pm

Absolutely amazing. I can’t wait to try this.


Dorothy Reinhold November 29, 2014 at 7:04 pm

This one has your name all over it!


Alice @ Hip Foodie Mom November 26, 2014 at 7:00 am

Dorothy, I love persimmons!!! and this persimmon tart is a beauty!! hope you and your family have a wonderful Thanksgiving!!!


Dorothy Reinhold November 27, 2014 at 5:40 am

Thank you Alice. Back atcha!


Sippitysup November 24, 2014 at 7:26 pm

Purty! GREG


Dorothy Reinhold November 25, 2014 at 2:34 pm

Thanks Greg! That means a lot coming from you, the King of pretty food!


Lizthechef November 23, 2014 at 10:18 am

Gorgeous! Enjoy the holiday, Dorothy –


Dorothy Reinhold November 24, 2014 at 5:26 am

This tart is right up your alley, for dinner parties and such!


Baby June November 23, 2014 at 3:44 am

Mmm that looks incredible! Love how easy it is; no-roll pie crusts are the bomb 🙂


Dorothy Reinhold November 24, 2014 at 5:26 am

Baby June,
Aren’t they? They just make things easy.


Dorothy Reinhold November 27, 2014 at 7:36 am

Thank you Alice!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: