Persimmon Tart
Ripeness is everything with the persimmon: pick fruit that’s soft but not overripe, or the rounds will weep juice and turn the puff pastry soggy underneath. This is an open-faced tart in which the persimmon caramelizes under the heat and, sliced through, the rounds fan out into the shape of a flower.
Quince jam goes down first as an aromatic base, honey and cane sugar deepen the sweetness, and nutmeg with cinnamon bring warm spice. Prick the unleavened puff pastry all over with a fork before baking — otherwise it heaves up in lumps instead of a level layer. Bake at 180°C (about 350°F) until golden, around 35 minutes.
The brittle, and a couple of swaps
Watch the caramel closely: cane sugar scorches fast and turns bitter, so pull it off the heat the moment it hits amber. The pinch of sea salt in the brittle isn’t decoration — it sharpens the caramel’s sweetness. No quince jam? Apricot jam or apple butter will do, though quince gives that distinctive tart edge. Scatter the brittle on only just before serving so it stays crisp, and a scoop of mascarpone cream wouldn’t hurt.
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Ingredients
Instructions
Wash the persimmons and cut them into rounds 5-7 mm thick. Prepare a 22 cm pan. Roll the pastry into a sheet 3-4 mm thick and slightly larger in diameter than the pan. Transfer the pastry to the pan so the edges hang over, and prick it all over with a fork. Spread the quince jam over the pastry in an even layer, then arrange the persimmon rounds on top. Drizzle with honey and sprinkle with half the sugar and the spices. Lift the edges of the pastry and form a rim, brush it with egg white, and sprinkle with the rest of the sugar.
Heat the oven to 180 C and bake the tart for 35 minutes until golden.
For the brittle, pour the sugar into a saucepan, let it melt over medium heat, and bring it to a caramel color, then pour in the almonds and stir. Spread the mixture onto parchment, sprinkle with sea salt, and let it cool. Chop the brittle coarsely with a knife and sprinkle it over the cooled tart.
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