EAT + DRINK

Creamy Cheesy Sweet Persimmons Tart

November 4th, 2014

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With a full stomach and heart, I bring you the following news…

This dessert is going to rock your freakin’ pants off.

 

As you may well know if you follow me on the instas (@maddieblogs), I receive organic goods delivered to my door on Tuesdays. You may think to yourself, “well aren’t you just a fancy pants” but I assure you that the Fresh Harvest deliveries in my area are super affordable and it actually helps us save money on groceries. It also keeps us from buying the same broccoli and burssel sprouts every time we go to the store. Win win. And no… They are not paying me to sing their praise… I seriously just love and adore these deliveries.

 

Moving on… Last week I got a bunch of persimmons in our basket, and though I immediately thought “well aren’t these gorgeous,” I had never actually tasted one, let alone cooked/baked with one, in my life. So I began to do some research. I found out that it is a Chinese fruit, looks like a big tomato, has a sweet almost pear like taste, and is abundant in the fall. Who knew?!

 

So I decided that I would take a fruit that I wasn’t that familiar with, and do something with it, that I am also not familiar with… And that is bake. Sounds like a smart plan, right?

 

This recipe turned out to be really easy, a medium-amount of time consuming, and relatively fool-proof, considering I finished the dessert without catching the house on fire or botching the recipe to a point of no return.

 

INGREDIENTS

Adapted from Apt2B recipe

[one_half]

Dough

1 1/2 Cups flour

1/2 Cup organic confectioners sugar

2 Pinches of salt

8 Tsp butter

1 Egg yolk

2 Tbsp room temp water

[/one_half]

[one_half]

Filling

3 Large eggs

1/4 Cup organic cane sugar

Pinch of salt

1/2 Cup persimmon puree

1/2 Tsp Vanilla extract

1 1/2 Cups greek yogurt cream cheese (room temperature)

[/one_half]

 

DIRECTIONS

You will start by making the dough. In a food processor, you will want to combine the dry contents of your dough. Mix them lightly, then add the butter in pads. Pulse this until the butter just starts to gather as a crumble. Then you will add the egg yolk, and mix again. Then slowly add the water until the entire mixture starts to gather together slightly. Then you will dump the mixture into a freshly greased or buttered pie pan (I just used a round cake pan) and mash it in as one even layer on both the bottom and the sides of the pan. I think my mixture was a bit too sticky, so this process was a bit difficult for me, and the crust turned out to be more dense than I would have liked, so I would suggest NOT over mixing the crust before this step, and be sure to make the crust an even thickness on all sides. Throw it into the freezer for about 15 – 30 minutes, while you make the filling.

 

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For the filling, I started by slicing up about 1 1/2 fresh persimmons and putting them in a pan on med-high heat to simmer. Also, go ahead and preheat your oven to about 375 degrees. I added a splash of water, but no sweetners. I really wanted the tart to have the taste of the fruit, and not just be garnished with it, so I added this step. If you would prefer to skip it, please feel free! While the persimmons are simmering, you can whisk all of the filling ingredients together in a bowl. The cream cheese really needs to be at room temperature in order to be able to whisk it together with the ingredients, so if you forget this part, be sure to pop it in the microwave for 30 seconds, or your filling will be too lumpy. Next, go ahead and throw in your freezing tart crust into the oven at 375 degrees. Then, quickly puree the sauteed persimmons and add them to your mixture, and whisk again.

 

 

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Once your tart crust looks to be a nice golden brown, lower the heat to about 300 degrees, fill with your sweet creamy cheese mixture, and put back into the oven for about 15 – 20 minutes. You will want the tart to cook long enough so that when you jiggle it, the middle is the only part that moves slightly.

 

Once you get to this point, take the tart out of the oven, and pop it in the fridge to cool.

 

You can then prepare you persimmon garnish by lightly sauteeing about 2 sliced persimmons on med heat, with some water and about 2 tbsp of brown sugar. This will slightly caramelize the persimmons and make them absolutely perfect to bite into on top of your tart cream cheese filling.

 

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And there you have it! Feel free to garnish with a few pomegranate seeds because hey… It’s fall… and you can do that sort of thing… And then treat yourself and some friends to a delicious after-dinner treat.

 

 

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Maddie Richardson

MADDIE RICHARDSON

Co-Founder, Marketwake Digital Marketer, Web Designer,
Atlanta Creative



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