An Autumn Harvest Dessert–Persimmon Tarts with a Baking Stone.

After the adventures of pumpkin pie comparison, I still had one pie dough chilling in the refrigerator, waiting for some exciting use. Not wanting to let it wait overlong, I turned to inspiration in the fruit basket on my counter, and selected the Fuyu persimmons picked from my friend’s backyard.

Some quick research was required before I jumped into this project, and seeing that the top result for a persimmon tart on Google was from the very talented Hong and Kim from the blog The Ravenous Couple, I needed to look no further!

The main difference in the recipe is that while they used convenient puff pastry, I was using homemade pie dough (see previous post here) made very conveniently with the KitchenAid Mixer and the insights of Michael Ruhlman’s Ratio.  I also used a handy baking stone because it was readily available. I’m pretty sure its use really helped the dish.

Ingredients:

• Two persimmons
• One pie dough
• Cinnamon
• Brown sugar
• Fruit jam, about four tablespoons.

After placing the pizza stone inside the oven, preheat to 400 degrees F.

Then peel and slice your persimmons thinly, then set aside.

Roll out the pie dough thinly, about a third of an inch in thickness.

With a handy bowl or cutter, make several circles of dough, mashing the trim back together as  you can to make more, however misshapen.

Poke lightly with a fork.

And sprinkle brown sugar and cinnamon across. One a well floured pizza peel if you have one!

Lay pieces of persimmon on the circles.

And sprinkle with more cinnamon and brown sugar. If you have enough crust, you may want to roll some up on the side to make it look rustic, but it really is not necessary.

Bake for 10-15 minutes, until the crust reaches a satisfactory color, and remove from oven.

In a microwave safe bowl, microwave your fruit jam for thirty seconds (keep an eye on it!)

With the resulting glaze, brush  your tarts.

And there you have it, easier than pie baking stone persimmon tarts!

Oh I almost forgot, the results. Delicious! The crust was buttery and just crisp enough, and made for a wonderful platform for the persimmon slices, which were made wonderfully tender and sweet with the treatment of sugar and baking.

Recipe adapted and heavily modified from The Ravenous Cook:

• Two persimmons, peeled and sliced
• One pie dough, rolled out and cut into circles
• Cinnamon, as needed
• Brown sugar, as needed
• Fruit jam, about four tablespoons.

Note: Depending on the size of your baking stone you will probably need to do this process twice.

Preheat oven to 400 degrees F with baking stone.

1. Lightly poke the pie dough circles with a fork, not penetrating.
2. Sprinkle with brown sugar and cinnamon.
3. Layer persimmon slices in a circle on the dough circles.
4. Sprinkle more brown sugar and cinnamon on the persimmon slices.
5. Bake for 10-15 minutes and remove from oven.
6. Microwave a two tablespoons of jam for thirty seconds. Brush the tarts with the resulting glaze.
7. Serve while very warm for best reactions!