Persimmon Tart

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The persimmon tart is a straightforward and elegant dessert for the winter season! The honey and ginger glaze enhances the natural sweet characteristics of the persimmon, and the custard cream filling provides a nice contrast in texture to the delicate puff pastry shell.

Persimmon Tart

Persimmons are a delightful treat during the winter season. The Fuyu Japanese varietal of persimmon looks like a pumpkin-shaped orange tomato. However, the flavor is very sweet and slightly tangy with a crunchy to soft texture depending on how long you allow the fruit to ripen. Persimmons can be eaten raw, and when they are ripe they are perfect for a persimmon honey ginger tart filled with custard!

Puff pastry is a quick and easy way to make delicate and crunchy tarts. You can find them in the freezer aisle of the grocery store. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Using a cookie cutter, create a 4-inch bottom layer, then poke several holes into the dough to prevent the dough from rising too much as it bakes.

Puff Pastry Tart Shells

Puff Pastry Tart Shells

For the top layer, cut a 4 inch round, then using a 3″ round, cut a hole out of the center of the 4″ round. Transfer the cutout shells to your baking sheets. Brush the puff pastry with egg wash (1 egg beaten with 1 tablespoon of water). Bake the puff pastry shells until puffed and golden brown, about 20 minutes. Remove from the oven and allow to cool.

Bake the puff pastry shells until puffed and golden

The bottom of the tart shell rises as it bakes, so pressing the center gently with a fork makes more room for the custard filling and fruit topping.

gently with a fork makes more room for the custard filling

Custard Filling aka Pastry Cream

Custard cream is my absolute favorite filling for any cake or pastry! To make the custard filling for the tarts, heat milk in a medium saucepan with vanilla bean. When the milk reaches 90°F (32°C), stir in 3 ounces (120g) of sugar.

Allow the milk to come to a simmer and then turn off the heat. In a mixing bowl, combine the remaining sugar with the cornstarch. Place the egg yolk in a separate bowl and add the cornstarch and sugar mixture. Whisk thoroughly to combine, leaving no residual cornstarch.

add the cornstarch and sugar mixture

In the bowl containing the egg mixture, temper the egg yolk mixture with the hot milk.

temper the egg yolk mixture with the hot milk

Return the egg mixture to the pan and cook, whisking vigorously until the cream boils and is well thickened. Turn off the heat and then whisk in the butter.

whisking vigorously until the cream boils

The custard should not have residual starchy flavor, so make sure to taste the custard during the cooking and thickening to ensure the starch is fully cooked. The custard should be creamy, thick, sweet and aromatic from the vanilla beans.

Remove the filling from the heat and chill over an ice bath. Once cooled, transfer the custard to a bowl or pastry bag, cover and keep refrigerated until ready to use. When cooled, fill each tart shell with a generous amount of custard filling.

fill each tart shell with a generous amount of custard

The Persimmon

Persimmons are ready to eat when the outside shell is slightly soft when you press the skin. Fuyu persimmons can be eaten raw so that you can enjoy the fruit either crunchy or soft. However, the more time the persimmon has to ripen the sweeter and more honey-like flavor.

Persimmon fruit

To prepare the persimmon slices, cut the fruit into quarters, then remove the skin from the fruit. Thinly slice the persimmons to about 1/8 to 1/4 inch wedges.

remove the skin from the persimmon fruit

Arrange the persimmon slices into a cylindrical fan on top of the custard filling.

Arrange the persimmon slices into a cylindrical fan

Honey Ginger Glaze

In a small saucepan, steep ginger in the water and honey mixture over medium-low heat, until the mixture reduces by half (1/8 cup). The glaze should be slightly thinner than the honey so that it can be easily brushed on top of the persimmons, yet sticks to the fruit. Generously coat the persimmon slices with the warmed honey ginger glaze.

Persimmon Honey Ginger Tart applying glaze

The honey and ginger glaze enhances the natural sweet characteristics of the persimmon, and the custard cream filling provides a nice contrast in texture to the delicate, flaky and crunchy puff pastry tart shell.

Persimmon Tart made from puff pastry

The persimmon honey ginger tart is a straightforward and elegant dessert for the winter season!

If you like working with Puff Pastry and are looking for something else sweet & delicious, check out my French Palmier Cookie Recipe. Otherwise, if you only enjoy the persimmon fruit, see my Permission Cookie Recipe.

Working with Puff pastry

Puff Pastry is essentially layers of dough and butter, which has been rolled and folded several times to create multiple layers, this labor-intensive process is called “lamination.” The result is a beautiful flaky pastry with hundreds of delicate and beautiful layers. When cutting the puff pastry into shapes, make sure not to crimp or smash the puff pastry dough with your cutters or knife. This will prevent the layers of butter and dough from rising and separating during baking. For example, if using a round biscuit cutter, press the cutter straight down, then lift up; if you press down and turn the cutter, the layers will be destroyed.

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Persimmon Tart

The persimmon tart with honey and ginger glaze and a custard cream filling that provides a nice contrast in texture to the delicate puff pastry shell.
Pin Print Review
5 from 3 votes
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings 4 servings
Course Dessert
Cuisine American

Ingredients

Tart Shell

  • 2 persimmons
  • 1 package puff pastry sheets, Pepperidge Farms
  • 1 egg, egg wash for brushing (1 egg with 1 tablespoon of water)

Custard Filling

  • 4 ¼ cups whole milk
  • 1 vanilla bean, split
  • 8 ounces granulated sugar
  • 5 tablespoons cornstarch
  • 9 large egg yolks
  • ¼ cup unsalted butter

Glaze

  • 1 slice ginger, ¼-inch thick
  • cup honey
  • cup water

Instructions 

Tart Shell

  • Place the oven rack in the center position and preheat to 400°F (204°C).
  • Unfold the puff pastry sheet on a work surface covered with parchment paper. It's best to cut the tart shells out when the pastry is semi-frozen. So it's easier to unroll, cut and layer onto your baking sheet.
  • Line a baking sheet with parchment paper.
  • Using a cookie cutter, create a 4-inch bottom layer, then poke several holes into the dough to prevent the dough from rising too much as it bakes. Brush with a thin coating of egg wash.
  • For the top layer, cut a 4-inch round, then using a 3-inch round, cut a hole out of the center of the 4-inch round. Place on top of the base. Transfer the cut out shells to the baking sheet.
  • Brush the puff pastry top with egg wash. Bake the puff pastry shells until puffed and golden brown, about 20 minutes. Remove from the oven and allow to cool.

Custard Filling

  • Heat milk and vanilla bean over medium heat in a medium saucepan. When the milk reaches 90°F (32°C), stir in 3 ounces of sugar. Allow the milk to come to a simmer, with small bubbles forming on the edges, and then turn off the heat. 
  • Scrape the inside of the vanilla bean with a knife and put the seeds into the milk, whisk to combine.
  • In a mixing bowl, combine the remaining sugar with the cornstarch.
  • Place the egg yolk in a separate bowl and add the cornstarch and sugar mixture. Whisk thoroughly to combine, leaving no residual cornstarch.
  • In the bowl containing the egg mixture, gradually whisk in the hot milk into the egg yolk mixture to temper the eggs.
  • Return the egg and milk mixture to the pan and cook over medium-high heat, whisking vigorously until the cream boils and is well thickened. The custard should not have a residual starch flavor. Turn off the heat and whisk the butter into the custard. 
  • Transfer filling to a bowl and chill over an ice bath. Once cooled, cover and keep refrigerated until ready to use. If the custard solidifies after cooling, place the custard in a mixing bowl, then using the whip attachment, beat the mixture until smooth.

Honey Ginger Glaze

  • In a small saucepan, steep ginger in the water and honey mixture over medium-low heat, until the mixture reduces by half (⅛ cup). The glaze should be slightly thinner than the honey so that it can be easily brushed on top of the persimmons, yet sticks the fruit.

Assembly

  • Fill each tart shell with a generous amount of custard filling.
  • To prepare the persimmon slices, cut the fruit into quarters, then remove the skin from the fruit. Thinly slice the persimmons to about ⅛ to ¼-inch wedges.
  • Arrange the persimmons slices into a cylindrical fan on top of the custard filling. Generously glaze the slices.

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Nutrition Facts
Persimmon Tart
Amount Per Serving
Calories 207 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 163mg54%
Sodium 24mg1%
Potassium 142mg4%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 28g31%
Protein 3g6%
Vitamin A 1550IU31%
Vitamin C 7.4mg9%
Calcium 70mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Reader Interactions

14 Comments Leave a comment or review

    • Jessica Gavin says

      Thank you Stacy! The tart shell and custard is so versatile, you can definitely add your favorite fruits through out the year!

  1. JC Marc says

    I just found your site and I love your creations. This tart looks delicious and I am going to make it this weekend – even if I can’t find persimmons. I can’t wait until you are able to receive email subscriptions. Until then, I will be checking back periodically. Thank you so much for sharing!

    • Jessica Gavin says

      Hi JC! thank you so much for checking out my website and for the sweet complement. Im really glad you mentioned the email subscriptions all this time I thought it was turned on but it wasn’t. If you wish to be notified of my next creation now you can add your email address to the top right of this page (just under my welcome message).

      I hope your tart turns out delicious! 🙂

  2. Marcia says

    I do not understand the directions for the glaze. It begins with 1/8 each cup each honey and water and is then reduced by half, so basically the water part is cooked off and you’re left with the honey (only of course it is now infused with the ginger flavor). So how can the final glaze be “slightly thinner than the honey” when the honey is all that’s left with no water to thin it down?

    • Jessica Gavin says

      Great question Marcia! The main purpose of adding water is to dilute the honey a bit so that the ginger can steep, so the honey doesn’t burn, and is easier to brush on top of the persimmons. The honey solids will be the same, however when heated in water and concentrated, it’s a little bit thinner and easier to apply since it’s warm. I hope this helps!

  3. Jessica Millund says

    We made these for Thanksgiving and they were delicious! I changed one thing, I made a persimmon jam and put it under the custard and it made the flavor really pop!

  4. Jessica Millund says

    I used this recipe for the jam
    https://sweetandsavorymeals.com/easy-persimmon-jam-recipe/

    Also, I forgot to mention that there were a couple inconsistencies in the recipe above. In the ingredients it calls for butter but the instructions do not ask you to add butter. Also in the instructions it calls to add cream but there is no cream in the ingredients. I did not add additional cream or butter and it was fine.

    • Jessica Gavin says

      Hi Jessica- Thanks for the link for the jam! I have updated the recipe to make the instructions more clear. There is no cream, and you add the butter at the very end. I hope that clarifies things, sorry for the confusion!

  5. Wan says

    Okay, I made the pastry cream this morning and I had some confusion following the directions.

    *is erect supposed to be Cream in the ingredients or are you just referring to the thus combined pastry cream?
    *when am I supposed to add the butter?

    Because it came out super thick.
    Tastes good though.

    • Jessica Gavin says

      Hi Wan- I appreciate your feedback! I have updated the recipe to make the instructions more clear. There is no cream, and you add the butter at the very end.

  6. Rosemary Lackow says

    I have not yet tried but just got some persimmons (first time cooking with them), eager to make this as a gift, but have 2 questions:

    -step 8 – heating the egg and mil mixture: maybe you can’t describe, but what would a residual starch flavor (to be avoided) taste like?
    – step 9- where you add butter: what state is the butter to be in? (e.g. softened, cold, melted? )

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