Name: Persimmon Tart
Prep time: 35 min
Total time: 190 min
Ingredients: 1.5 cups unbleached all-purpose flour, plus more for dusting; 0.5 cup confectioners' sugar; 0.25 teaspoon kosher salt (we use Diamond Crystal); 1 stick plus 1 tablespoon cold unsalted butter, cut into small cubes; 2 large egg yolks; 1.5 pounds very ripe Fuyu persimmons (4 to 5 medium); 1 cup heavy cream; 1 cinnamon stick; 2 star-anise petals (from 1 pod); 1 whole clove; 3 cardamom pods, lightly crushed to expose seeds; 0.5 teaspoon black peppercorns; 0.75 cup packed light-brown sugar; 2 large eggs, plus 2 yolks; 2 teaspoons ground ginger; 0.25 teaspoon freshly grated nutmeg; 0.5 teaspoon kosher salt (we use Diamond Crystal); 3 tablespoons granulated sugar (optional); Confectioners' sugar, for serving

Persimmon Tart

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Martha Stewart Editors

Updated on November 22, 2020

tomatoes beside persimmon tart — Photo: Paola + Murray

Prep Time:

35 mins

Total Time:

3 hrs 10 mins

Servings:

Between the smooth, fudgy custard filling and the crackly bruléed top, every bite of this holiday dessert will delight. The persimmon filling highlights the rich, sweet, and delicate nature of this special winter fruit.

Ingredients

Pastry

1 ½ cups unbleached all-purpose flour, plus more for dusting
½ cup confectioners' sugar
¼ teaspoon kosher salt (we use Diamond Crystal)
1 stick plus 1 tablespoon cold unsalted butter, cut into small cubes
2 large egg yolks

Filling

1 ½ pounds very ripe Fuyu persimmons (4 to 5 medium)
1 cup heavy cream
1 cinnamon stick
2 star-anise petals (from 1 pod)
1 whole clove
3 cardamom pods, lightly crushed to expose seeds
½ teaspoon black peppercorns
¾ cup packed light-brown sugar
2 large eggs, plus 2 yolks
2 teaspoons ground ginger
¼ teaspoon freshly grated nutmeg
½ teaspoon kosher salt (we use Diamond Crystal)
3 tablespoons granulated sugar (optional)
Confectioners' sugar, for serving

Directions

Pastry: Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough). Shape dough into a flat disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour and up to 1 day.
On a lightly floured surface, roll dough out to a 12-inch round (a scant 1/4 inch thick). Transfer to an 11-by-1-inch fluted tart pan; trim flush with edges. Prick dough all over with the tines of a fork. Refrigerate until firm, about 30 minutes.
Preheat oven to 350°F. Bake until crust is dry and golden, about 25 minutes. Let cool completely on a wire rack.
Filling: Meanwhile, thoroughly clean and dry persimmons; remove tops and cores. Coarsely chop and press through a medium-mesh sieve or chinois strainer, or process through a food mill, discarding any solids left behind. (You should have 1 3/4 cups.)
In a small saucepan, combine cream, cinnamon, star anise, clove, cardamom, and peppercorns. Bring to a bare simmer over medium-high heat. Cover, remove from heat, and let stand 1 hour. Strain through a fine-mesh sieve into a large bowl (discarding solids). Whisk in persimmon purée, brown sugar, whole eggs and yolks, ginger, nutmeg, and salt until smooth. Transfer filling to cooled crust.
Bake until filling is puffed slightly and set along edges but still wobbly in the center (it will continue to set as it cools), 35 to 45 minutes. Let cool completely on wire rack, about 2 hours. Transfer to a cake plate or stand. Sprinkle top evenly with half of granulated sugar, and wave a kitchen torch over sugar until it's golden brown. Let cool until crisp, 2 to 3 minutes. Repeat with remaining granulated sugar. Lightly dust edges of tart with confectioners' sugar; serve.

Cook's Notes

A standard nine-inch pie dish can be used in lieu of a fluted tart pan.

The tart is best served the day it's made, but you can make it up to one day ahead; loosely cover it once cooled and store at room temperature. Brulée it just before serving.

The purée can be made in advance and refrigerated in an airtight container for up to three days, or frozen for up to three months.