Persimmon Puff Pastry Fruit Tart Recipe

I absolutely adore this recipe because nothing beats the combination of warm, flaky puff pastry and the sweet, caramelized layers of ripe Fuyu persimmons—it’s a total comfort food vibe. Plus, the touch of almond flour and the hint of cinnamon and nutmeg take it to the next level of deliciousness, making me feel like I’ve achieved Michelin-star status in my home kitchen!

This Persimmon Puff Pastry Fruit Tart is packed with flavor. I used ripe Fuyu persimmons, and combined them with a little almond flour and some ground cinnamon and nutmeg, for what I think is a deliciously different fruit tart.

I think the glaze of honey or apricot jam might just bring it all together perfectly.

Ingredients

Persimmons, Fuyu: Sweet, abundant in fiber, vitamins A and C.

Pastry Puff: Flaky foundation, high in carbohydrates and fats.

Almond flour provides a nutty taste, is low in carbohydrates, and is gluten-free.

Sugar, in granulated form, is a sweet ingredient that has a very high carbohydrate content and is often used to counteract the sourness of foods.

Cinnamon: A warm spice with the potential to stabilize blood sugar levels.

Nutmeg is an aromatic spice that supplies antioxidants.

Pureed Fruit or Fruit Jam: Adds flavor, moisture, and sweetness.

Two states that bind the constituents of the mixture, that provide protein, and that give the product a golden glaze.

Ingredient Quantities

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• 1 sheet puff pastry, thawed
• 3-4 ripe Fuyu persimmons, thinly sliced
• 2 tablespoons granulated sugar
• 1 tablespoon almond flour
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon honey or apricot jam (for glazing)
• 1 egg, beaten (for egg wash)

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Instructions

1. Heat your oven to 400 degrees, Fahrenheit (200 degrees, Celsius), and prep your baking sheet with parchment paper.

2. A baking sheet prepared for the oven holds the puff pastry sheet ready to warm partway through the recipe. The sheet is thawed and smoothed on a surface dusted lightly and generously with flour to coax out any creases.

3.

4. In a small bowl, combine the almond flour, 1 tablespoon of the granulated sugar, ground cinnamon, and ground nutmeg. This mixture should be scattered evenly over the base of the pastry, avoiding the edges.

5. Layer the almond flour mixture with persimmon slices. You can arrange them artfully, as you like, and in what seems like a pretty good way to do it without being overly fussy. The almond flour already has the texture that’s late-pie-perfect.

6. Melted butter should be brushed onto the persimmons and the pastry’s edges.

7. Spoon over the persimmons the leftover tablespoon of granulated sugar.

8. Encourage a golden brown finish by brushing the beaten egg along the edges of the pastry.

9. Bake the tart in the oven preheated to 350°F for 25-30 minutes, or until the pastry is golden brown and puffed, and the persimmons are slightly caramelized.

10. While the tart remains warm, take the honey or apricot jam and heat it until it becomes slightly more liquid. Brush it over the top of the persimmons for a glossy finish. Cool the tart slightly, but serve it while it is still warm.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Rolling pin (optional, for smoothing puff pastry)
7. Small bowl
8. Pastry brush
9. Spoon
10. Stove or microwave (for melting butter and heating jam)

FAQ

• Q:Can Hachiya persimmons be used instead of Fuyu persimmons? A: You could use Hachiya persimmons, but if you want to use persimmons that are more like the original recipe, go for Fuyu. They’re non-astringent, super firm, and perfect for tarts. Hachiyaes are also a lot larger and differently flavored; they’re more sweet when super ripe, while Fuyu remains sweet and flavorful throughout ripeness.
• Q:Is it possible to prepare this dish ahead of time?
  You can prepare the tart many hours in advance, but for optimal texture, it’s best served heated or at room temperature.
• Q:What can I use instead of almond flour if I have a nut allergy?
  A: Almond flour can be replaced with all-purpose flour or, if necessary, powdered sugar.
• Q:How do I prevent the puff pastry from becoming soggy?
  A: Make sure to bake the tart until the pastry is golden and crisp and not to load it up with too much filling or liquid.
• Q:Must an egg wash be used?
  A: The pastry can be finished off with a wash of egg to give it a nice golden brown color, but if you’re not into egg washes, the pastry can be omitted.
• Q:Is it permissible to use a jelly other than apricot for glazing? A: Certainly. Any light-colored jelly, such as those made from peaches or apples, will serve nicely for glazing purposes.

Substitutions and Variations

Pro Tips

1. Chill the Ingredients Make sure your puff pastry and any working surfaces are kept cold as much as possible before baking. This ensures the pastry stays flaky and doesn’t become soggy from the butter melting prematurely.

2. Uniform Slicing Slice the persimmons evenly and thinly to ensure they cook through evenly and caramelize nicely. Using a mandoline slicer can help with achieving consistent thickness.

3. Prevent Puff Pastry Sog To avoid a soggy bottom on your tart, prick the base of the puff pastry with a fork before adding the almond mixture. This prevents too much steam from making the base soggy.

4. Brush Sparingly with Egg Wash When brushing the edges of the pastry with the beaten egg, avoid letting it drip down the sides as it can seal the layers and prevent the pastry from puffing up properly.

5. Flavor Boost with Zest For an extra burst of flavor, consider adding a bit of orange or lemon zest to the almond flour mixture. The citrus zest will complement the sweetness of the persimmons and add a refreshing aroma.