Persimmon Tart – no chocolate
Recipe type: Cake
  • 1 Basic Pie Crust (see below) 25cm tin
  • Lightly butter a 25cm round tart pan.
  • 2-3 persimmons
  • 1 egg
  • ¼ cup sugar
  • ½ tspfresh nutmeg
  • Pinch cinnamon
  • Pinch salt
  • 3 tbs unsalted butter
  • 2-1/4 cups Flour
  • ¾ tsp Salt
  • ¾ cup Butter
  • 7 tsp cold Water
  1. Hand Method: Combine the flour and salt in a mixing bowl and toss together.
  2. Drop in the butter. With your fingertips, 2 knives, or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 tablespoon at a time stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.
  3. With floured hands pat the dough into a smooth tart size.
  4. Food Processor Method: With steel blade attached, place the flour, salt and butter (in 1 lump) in the work bowl. Process with 15 rapid on-off pulses. The mixture should be crumbly.
  5. Add 2 tablespoons of the water (4 tablespoons if you are making a double crust) and process again with 5 rapid on/off pulses. Stop and feel the dough. If it is not damp enough to work with add more water, 1 tablespoon at a time, processing for an instant after each addition. NOTE: The dough should not form a ball , it should remain a "shaggy" mess.
  6. Roll out the pie dough and press into the pan. Refrigerate until chilled - about half an hour. When chilled, remove from the fridge and brush lightly with beaten egg.
  7. Slice persimmons into even slices or chunks; they will be very jelly-like, so you may just need to pull them apart with your hands and spread them in the bottom of the pan. Sprinkle with the sugar and spices. Dot the top with the chunks of butter.
  8. Bake for about 30 minutes or until the fruit is slightly firm and the pastry is golden. Serve with vanilla ice cream or crème fraîche.
Recipe by Harvest Hub at