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Back when I hung out in my grandma's kitchen, the sight of persimmons always meant something good was coming. This rustic persimmon tart brings those warm fuzzy feelings back while I've thrown in my own little spin. That mix of crispy dough with super sweet persimmons and cozy spices? It's honestly like a little bit of heaven. When autumn rolls around and I spot those persimmons at the farmers market, I'm so pumped to make this family treasure.
Delightful Memories With Each Mouthful
What makes this tart so amazing is how uncomplicated it is. Cut a piece and you'll see gorgeous layers of sticky-sweet persimmons tucked into flaky dough with just a hint of cinnamon. I really dig how easygoing this dish is - the messier it turns out, the cuter it looks. Sometimes the tastiest treats are the ones that aren't trying to be fancy.
What You'll Need
- 1 pie crust: Making your own is awesome but grabbing one from the store totally works when you're in a rush.
- 4 fuyu persimmons: Go for ones that aren't too soft with vibrant orange color for pretty slices.
- 1 teaspoon cinnamon: Grinding it yourself gives you the most amazing scent.
- 2 tablespoons butter: Always pick the real unsalted stuff for better flavor.
- 1 fresh egg: This gives you that beautiful amber crust everyone loves.
- 2 tablespoons coarse sugar: For that awesome crispy top layer.
- Powdered sugar: Just a sprinkle to finish things off.
- 1 fresh lemon: The peel really wakes up all the flavors.
- Honey ginger syrup: You can skip it but it adds such a nice warmth.
Creating Something Wonderful
- Whip Up Citrus Sugar
- Combine your lemon peel with sugar and rub between your fingers until it's fragrant and feels damp.
- Prepare Your Drizzle
- If you want the syrup, cook some ginger in water until it smells good, then remove the ginger and mix in honey until it's shiny.
- Prep Your Oven
- Get your oven super hot at 450°F while you cut those gorgeous persimmons into super thin slices.
- Put It All Together
- Spread out your pastry and lay persimmon slices in overlapping circles, scatter your citrus sugar, cinnamon and butter on top, then pull the edges up and around.
- Give It Some Shine
- Coat the crust edges with whisked egg and throw on some coarse sugar for that sparkly look.
- Pop It In
- Let it cook until everything's golden and bubbling, about 40 minutes of sweet-smelling waiting.
- Add The Last Bits
- If you made it, brush on your honey ginger mixture, cool it down a little, then dust with some powdered sugar.
Tips From Experience
Getting just the right persimmons really changes everything. They should feel similar to a peach that's just ready to eat with bright orange coloring. I use a slicer to get those pieces really thin but be careful not to cut yourself. A really hot oven is the secret to getting that super crispy crust everybody wants.
Things People Ask
Everyone wants to know what these fruits taste like - they're basically like sunshine mixed with honey when they're ripe enough. Go with Fuyu types for this dish since they don't turn mushy during baking. You can tell your tart is done when the edges look toasty and the filling is bubbly. Always stick with firmer fruit so your crust stays crisp instead of getting all soggy.
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Frequently Asked Questions
- → Why use Fuyu persimmons specifically?
Fuyu persimmons stay firm during baking and won't turn mushy, making them perfect for cutting into slices and arranging nicely on your tart.
- → Why rub lemon zest into sugar?
This method pushes the zest's natural oils into the sugar, spreading bright citrus flavor all through your dessert.
- → Can I skip the honey-ginger syrup?
Sure, try plain syrup instead or leave it off completely. The tart tastes great even without any syrup on top.
- → How thin should I slice the persimmons?
Get a mandolin for super thin, even slices that will cook properly and look pretty in the pattern.
- → Why let it rest for 30 minutes?
The cooling time helps everything firm up so it's easier to cut. Plus, you won't burn your tongue on the hot fruit!