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.
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
- Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
- 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).
- 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.
- 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.
- 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.
- 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.
Copyright Dorothy Reinhold | ShockinglyDelicious.com. All rights reserved.
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Disclosure: Melissa’s Produce sent the candied ginger and persimmons for recipe development.