Persimmon Tart


For the Crust

1 sheet puff pastry, defrosted

For the Filling

8 ounces cream cheese, softened

1/3 cup plus 1/4 cup sugar

1 egg

2 teaspoons almond extract, divided

1/2 teaspoon vanilla

4 medium Fuyu permissons

2 tablespoons sliced almonds

For the Crust

Preheat your oven to 350, then cover a large baking sheet with parchment paper.

Roll out puff pastry directly onto parchment paper.

Gently pull pastry ends to make a rustic circle, then fold up edges to form a rim.

For the Filling

With a mixer, cream the cream cheese, egg, 1/3 cup sugar, vanilla and one teaspoon almond extract until creamy.

Peel one persimmon and puree it in a food processor or blender.

Stir puree into the cream cheese mixture.

Peel the remaining 3 persimmons and slice them thinly.

Mix 1/4 cup sugar with almond extract and toss persimmons, sugar and almonds together.

Pour cream cheese mixture into the tart shell and top with sugared persimmon slices.

Bake for 35 to 40 minutes or until cream cheese mixture is set.

Cool and serve at room temperature. Enjoy!
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