Persimmon Tart With Cinnamon + Orange Marmalade
A simple, delicious tart with the cozy and comforting flavors of sweet persimmons, spice and everything nice.
Persimmons are so underrated. Perhaps they don’t have the bold and distinctive flavor of an apple, orange or strawberry. But they have this beautiful, smooth, rich texture, and taste just like honey. Biting into a persimmon is a luxurious experience. They are divine.
Thinly sliced persimmons add something special to this tart, which features tons of warm, cozy flavors, like cinnamon and caramel-y brown sugar. There’s a kiss of vanilla, too.
The persimmons sit on a buttery pie crust, topped with orange marmalade. The tart’s flavors are reminiscent of apple cider, but have a more complex, honeyed vibe thanks to the persimmons.
It’s a perfect treat for cooler weather.
It’s quite simple to prepare, even if you choose to make the dough from scratch. Which, by the way, is totally easy as long as you’ve got a food processor. If you like to buy pre-made dough, this will be even quicker to make.
Why You’ll Love This Tart
The persimmon topping is made by slicing up a few persimmons, then tossing them together with a few ingredients, and layering them on top of a layer of marmalade, jelly or jam. This layer locks in moisture.
You can use any jelly or jam you’d like, but I think the orange marmalade is a wonderful complement to the cinnamon, brown sugar and persimmon. I’d stay away from any jam that’s overly chunky and stick to lighter-colored jellies, like apple or apricot.
If you aren’t familiar with a persimmon, the exterior skin is firm, and you can bite into it like an apple. The texture of the inside of the fruit is almost similar to mango, but softer at room temperature. It’s fat-free and packed with fiber, potassium, manganese, vitamins A, C and B6, according to Michigan State University. They’re also a good source of healthy carbs.
Persimmons tend to be plentiful at the farmers markets and many grocery stores right about now, in California. They are so special, and really something to look forward to this time of year!
Consider jazzing this up with some powdered sugar or sliced almonds. But really, this rustic tart looks pretty darn good without any help. It is a natural beauty.
Tart Ingredients
For the topping:
- Persimmons
- Orange marmalade (or another jelly)
- Brown sugar
- Cinnamon
- Vanilla
For the dough (use thawed frozen pastry dough or make from scratch):
- Flour
- Butter
- Salt
- Ice water
Instructions
Preheat the oven to 425°F or follow the instructions on your package, if you’re using store-bought dough. Place a piece of parchment paper on a pan.
For the dough: In a food processor, combine butter, salt and flour. Pulse until the mixture forms a large crumb. Add in about a tablespoon of ice water, pulse a few times, and repeat until mixture just starts to come together. I tend to use more water, but you may use less, if your measurements are slightly off. That’s why it’s good to take it slow.
Flour your hands and a working surface. Pound the dough flat, then roll it out until dough is about ¼ inch thick. Any shape is fine, but I like to aim for something symmetrical (e.g. circle, rectangle, square). Refrigerate dough while you prepare the persimmons.
For the topping: Combine the persimmon slices (which should be about as thin as you can get them), cinnamon, brown sugar and vanilla in a medium bowl. Toss together until the persimmons are evenly coated in mixture.
Remove the dough from your refrigerator. Brush or spoon marmalade/jelly over the pastry in a thin layer, concentrating on the center and applying very little on the outer edges.
Arrange the persimmons across the dough in an even layer to ensure even cooking, and be sure to leave a couple of inches or so around the perimeter. You might not need all of the marmalade — it’s really up to your tastes. If there is any liquid left in the bowl, drizzle it over the top.
Fold the edges of the dough inward, toward the center of the dough, working bit by bit. You can brush the dough with egg wash or coconut oil if you desire a brown crust.
Bake for 15 to 20 minutes until the dough starts to brown, or according to the instructions on your package if using premade dough. Cut it up into squares and serve while hot.
Rustic Persimmon Tart
Equipment
- Pan
- Parchment paper (tinfoil is OK too)
Ingredients
- 3 Fuyu persimmons thinly sliced with bottom slice of the fruit discarded
- ½ c. Orange marmalade or another lgihter-colored jelly or jam such as apple jelly (avoid anything too chunky)
- 1/2 tsp. Cinnamon
- ½ tsp. Vanilla
- ¼ c. brown sugar
For the dough
- 1 sheet frozen pastry dough or see below for ingredients for homemade dough.
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter diced and cold — fresh out of the refrigerator
- ½ teaspoon salt
Instructions
- Preheat the oven to 425°F (or follow instructions on package, if using frozen dough). Place a piece of parchment paper on a pan.
- (Skip to step 4 if you’re using pre-made pastry dough) In a food processor, combine butter, salt and flour. Pulse until the mixture forms a large crumb. Add in about a tablespoon of ice water, pulse a few times, and repeat until mixture just starts to come together.
- Flour your hands and a working surface. Pound the dough flat and roll out until dough is about ¼ inch thick. Any shape is fine, but I like to aim for something symmetrical (e.g. circle, rectangle, square). Refrigerate the dough while you prepare the persimmons.
- In a medium bowl, combine persimmon slices, cinnamon, brown sugar, vanilla. Toss together until persimmons are evenly coated in mixture.
- Remove dough from refrigerator. Brush or spoon marmalade over the pastry in a thin layer, concentrating on the center and applying very little on the outer edges. Arrange the persimmons across the dough in an even layer to ensure even cooking, and be sure to leave a couple of inches or so around the perimeter. If there is any liquid left in the bowl, drizzle it over the top.(NOTE: You may not need all of the marmalade, depending on how sweet you want the tart to be)
- Fold the edges of the dough inward, toward the center of the dough. Bake for 15 to 20 minutes until dough starts to brown, or according to the instructions on your package if using premade dough.
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Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.
YUM! Gonna save this recipe for holiday cookies :).