Persimmon tart

The tart with persimmon jam is a perfect dessert for autumn. Here's how we prepare it with a slight variation on shortcrust pastry.

The persimmon tart is an autumn dessert with a delicate and enveloping flavour, perfect for enhancing one of the most characteristic fruits of the season. With its crumbly base made from spelled flour and the soft, sugary filling, this tart represents a perfect balance between tradition and originality.

Ideal to serve as a dessert after lunch or as a sweet snack , the persimmon tart will conquer the palates of those who love genuine and slightly rustic flavours , offering a refined alternative to classic recipes. In short, it is perfect for those who want to bring the best of autumn to the table.

How to prepare the persimmon tart recipe

1. To prepare this cake with persimmons, start mixing the spelled flour with the sugar and a pinch of salt. Add the very cold butter cut into small pieces. The butter should become floury and incorporate perfectly into the spelled flour.
2. At this point you can incorporate the whole egg and the yolk , preferably at room temperature. Mix everything together and flavor with the grated lemon zest.
3. Wrap in cling film and leave to rest for at least half an hour in the refrigerator.
4. Prepare the persimmon jam by peeling the fruit and cutting it into small pieces. Place both the persimmons and the diced apple in a pan, together with the lemon juice and sugar .
5. Place on the heat and leave to cook for about 40 minutes, blending at the end to obtain a smooth consistency. The saucer test will tell you when the jam is ready.
6. Roll out the spelled shortcrust pastry between two sheets of baking paper until it reaches 7-8 mm thick and transfer it into a 24 cm diameter tart mold . Remove the top baking paper and use a knife to trim the excess edges. You can knead them again to create decorations on the surface.
7. Fill the tart with the jam (which must be cold) and then bake at 180°C for about 30-35 minutes . Remove from the mold only once it has completely cooled.

If you don't have spelled flour you can use the same weight of 00 flour to create the classic shortcrust pastry recipe. If, however, you prefer to reduce the amount of sugar, then we recommend you try our sugar-free persimmon jam : naturally sweet, it has nothing to envy of the traditional one.

Conservation

The tart with persimmon jam can be kept under a cake container for 3-4 days.

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