Tuesday, December 6, 2011

thanksgiving persimmon tart


My mom's neighbor has a huge persimmon tree which produces the most beautiful, crunchy, juicy persimmons.  And lucky for us, her neighbor doesn't like to eat persimmons, so he ends up giving bags and bags of them to my mom, who ends up bringing bags and bags of them to our house when she comes to visit us.  So this year for Thanksgiving I decided to use those beautiful persimmons to make a fresh persimmon tart.


I started out with my favorite Martha crust (2 1/2 cups of flour, 1 teaspoon sugar, 1 teaspoon salt, 2 sticks of butter, and ice water to bring it all together), and rolled it out into a 9-inch tart pan.  While that chilled in the fridge, I washed, peeled, and sliced my persimmons.  Then I added some sugar, flour, cinnamon, salt, and just a pinch of cloves, and tossed the sliced persimmons in it.



Then I pulled my chilled pie crust out of the fridge, and arranged my persimmon slices in a pretty pattern on top of the crust.



For the final touch, I brushed egg wash over the top of the exposed crust, and sprinkled on a bit of sanding sugar, before baking the tart in a 375 F oven for about 45 minutes.


This was my first time eating cooked persimmon - we usually just eat it raw, sliced thin or in thick wedges, and I have to say I think I actually prefer eating it raw.  There's just something so delicious about the crunch and juiciness of a perfectly ripe persimmon.  That said, while I loved the look of the finished tart, I think next time I'll stick to using other fruits for this type of tart, such as apples or pears, or rhubarb (my favorite!).

17 comments:

  1. This is absolutely gorgeous. The last of the persimmons are passing through our grocery store right now. I might need to grab a few to try this out before they are gone!

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  2. Beautiful tart and I love the arrangement of the persimmon like in roses pattern ^^

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  3. Gosh!!! Your persimmon tart look so luxury and delicious!

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  4. I love everything you bake.. I mean absolutely everything! You are my new inspiration.. thanks :)

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  5. Such a beautiful tart! Maybe your tart can change the neighbor's mind about persimmons! :)

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  6. thanks for all the lovely comments everyone!!!

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  7. @TadkaMasala - thank you SO much! you are so sweet!

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  8. This tart is beautiful, like a large deep peach colored rose! I love persimmons and have never seen them used in this way! I wish I could try a slice!

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  9. This makes me want to go out and find persimmons...asap! You did a gorgeous job arranging the fruit, and the color is spectacular. Martha's crust is my favorite, too.

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  10. Living on the Japanese countryside, there are lots of cheap persimmons in the super markets during the season. But same as over there, Japanese usually eat them raw. I once though baked a pie using a recipe by David Lebovitz and used persimmons for the filling, came out delicious!

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  11. I never make something with persimmon, I saw that fruit a couple of time in the market but never buy it, as I had no idea what to do with that. As far as I know, this fruit appears in the Peruvian markets during summer, and it's around the corner..so I can't wait to have persimmons in my hands and try this tart.

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  12. I've made a version of this a few times and have come to adding some citrus juice like lemon or orange in with some grated fresh ginger to give it a bit o f a tangy bite. try it!

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    1. @Gallery Extraña - oh wow, lemon and ginger sound like they'd be great with it! thanks for the comment! :)

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  13. You've done it again Michelle. I've been wanting to try a persimmon recipe for ages. I think I'll make the additions recommended by Gallery Extrana though as I love ginger and citrus and agree it would be a lovely addition. Hope my tart looks as beautiful as your's ;)

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    1. @Anonymous - thank you! i'm sure yours will be beautiful, let me know how it turns out!

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