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Persimmon Tart with Tender Cornmeal Crust
Persimmon Tart with Tender Cornmeal Crust
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
For the cornmeal crust
  • 1 stick softened unsalted butter
  • 2 tbsp granulated sugar
  • a pinch of salt
  • 1 cup all purpose flour
  • ½ cup cornmeal
  • 2 egg yolks
  • 2 tbsp ice water
  • 1 tsp lemon zest
For the filling
  • 1½ lb fuyu persimmons (about 4 persimmons)
  • 6 tbsp granulated sugar
  • ½ tsp cinnamon
  • a pinch of ground cloves
  • 3 tbsp lemon juice
  • 1 tsp turbinado or raw sugar (optional)
Instructions
For the cornmeal crust
  1. In a large mixing bowl, beat the soft butter with the 2 tbsp sugar and a pinch of salt with an electric mixer until creamy. Add the flour and cornmeal and mix again. Add the egg yolks and mix. Add the ice water and lemon zest and mix again for 30 seconds. The dough will be slightly stiff but tacky and pliable. Pat with your hands into a one inch thick disc and wrap with saran wrap. Refrigerate for at least an hour or up to 24 hours.
  2. In a tart pan with a removable bottom, press your chilled dough out to the edges and sides in an even layer. Freeze the dough while you prepare your persimmons. Don't freeze for longer than 20 minutes.
For the filling
  1. Preheat the oven to 350.
  2. Wash and slice your persimmons into ¼ inch thick rounds crosswise. Place the slices in a bowl. In a separate bowl, mix together the sugar, cinnamon, and cloves. Pour this mixture over the persimmons and toss to coat. Squeeze the lemon juice over the persimmons and toss again to coat.
  3. Starting in the center, create a small ring of persimmon slices in your tart crust. Layer the remaining slices, overlapping over each other slightly around the outside edge of the tart crust. Carefully, holding the edges, not the bottom of the tart pan, place the tart in the center rack of the oven, baking for 30-35 minutes or until persimmons are slightly softened and crust is golden brown. Remove from the oven holding the sides of the tart pan (not the bottom) and let it cool on a wire rack for at least an hour before cutting.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/01/07/persimmon-tart-with-tender-cornmeal-crust/