Today, it was time for a tart. I’ve been waiting and waiting for my hachiya persimmons to ripen. Finally, they’re ready. If you’ve ever wondered if you could use a hachiya persimmon before it’s ripe, wonder no more. Just don’t do it. It will make your mouth pucker and get that gross dry feeling that you might not understand if you’ve never experienced it. Trust me, you’re better off heeding my warning. Wait. Until. They’re. Ripe.
You can hasten the ripening process by placing them next to, or in a paper bag with, apples and bananas, which give off ethylene gas. You can also put them in the freezer. Or, just leave them on the counter for a few weeks like I did. You’ll know they’re ready when they feel like a water balloon and you think your fingers are going to break through the skin without even squeezing.
While this recipe makes enough filling for two tarts, I saved half for another recipe. But, maybe you want to make two because this would be the perfect dessert for Thanksgiving dinner (you’re welcome), or for breakfast the next day.
I topped the tart with a dollop of maple syrup sweetened whipped cream and some pomegranate seeds. The seeds add a juicy burst of flavor that’s the perfect compliment to the flaky crust, and deep, sweet filling.
- 1 t lemon or orange zest
- 2 C persimmon pulp (super ripe) (about 2 hachiya persimmons)
- 1 T orange juice
- 1 T maple syrup
- ⅛ t cinnamon
- pinch nutmeg
- pinch salt
- 2 pie crusts
- 4 fuyu persimmons (could also use apples, pears, figs, cherries, berries, grapes, or stone fruit), peeled and sliced
- 2 lemon or small orange, peeled and chopped
- egg white, (optional), for brushing
- whipped cream (optional), for topping
- pomegranate seeds, for topping
- 1Pre-heat the oven to 180 C.
- 2Combine lemon/orange zest through salt. Taste for sweetness.
- 3Roll out pie crusts in a circle on a lightly floured surface. Place on a parchment or Silpat lined baking sheet (use one with edges in case the filling runs). Spread about 3 T at a time of the hachiya mixture in the center of each crust. Top with some fuyu slices and lemon/orange chunks. Repeat until all of the hachiya mixture and slices are gone. Gently fold the edges of the crust up and around the filling, leaving the center open. Brush crust with egg and sprinkle everything with cinnamon. Bake for 25-30 minutes, or until crust is golden and flaky and filling is hot and bubbly.
- 4Remove from the oven and cool to room temperature.
- 5Serve topped with whipped cream and pomegranate seeds.