This is one of my favorite tarts to make because it can be used with any fruit, during any season, and it’s always delicious. It’s one of those desserts that’s just so good, you wonder why it’s as easy as it is to make. I love persimmons, as you can see from these other recipes that incorporate them: Persimmon Pudding Bars and Persimmon Upside-Down Cake. They’re a nice Fall/Winter fruit–bright, sweet and perfect for baking.
Growing up, our neighbor, had (and still has) a Fuyu persimmon tree in their front yard. Every dog we’ve had, can be found under this tree, when we’ve realized that the gate has been left open. Each year our neighbors show up at our doorstep with a bag full of fruit. It’s been something I’ve come to look forward to each season. Eventually I was unable to keep up eating them fresh, so I started thinking of ways to bake with them. David Lebovitz has an amazing summer fruit frangipane tart that mentioned that any fruit can be used. So while he chose nectarines and raspberries for the summer, I decided to see how persimmons would fair during the Fall/Winter. Verdict: DELICIOUS. The rich and nutty almond cream is a nice base for the sweet persimmon and a little sprinkling of cinnamon adds a touch of warmth. Plus, they’re orange color is quite pleasing to the eye.