Persimmon Almond Rosette Tarts

Pity the poor persimmon. Continuously overlooked in the produce aisle, overshadowed by flashier, more familiar, more accessible fruits. Misunderstood, underutilized, and all too often ignored. Persimmons, like Rodney Dangerfield, just can’t get no respect. Isn’t it time to change all that?

I’ll be the first to admit that I haven’t always been on the persimmon love train. My first experience was with Hachiya persimmons, which are a little unusual in that they have to be fully soft and ripe before you eat them. Make the mistake of biting into a Hachiya persimmon when it’s still a bit firm, and you’ll be left with a dry, bitter, astringent taste in your mouth and a bit of a grudge against the entire persimmon family. Not like I’m speaking from experience, or anything…

However, once you get the hang of eating Hachiya persimmons, they’re lovely. And the persimmon fun doesn’t stop there! Other types of persimmons, like the Fuyu variety used in this recipe, aren’t nearly so finicky—they can be enjoyed at varying stages of ripeness, so they’re perfect for slicing and dicing and arranging into a gorgeous rosette tart.

We were recently gifted with a box of persimmons from a friend, and after trying and failing to get my family to eat them raw (boys!), I decided to bake with them instead. I’ve seen persimmon breads and cookies before, but I really wanted something that would show off the gorgeous, burnt-orange color of the persimmons that seems so perfect for this fall season. Thus, these persimmon almond rosette tarts were born!

They start with a crunchy, buttery tart dough made with ground almonds. Then, they’re filled with fragipane, a quick almond cream that bakes up soft and fluffy. The frangipane is partially baked, then the paper-thin persimmon slices are layered on top in concentric circles to form a beautiful blooming rosette. Finally, the tarts are baked once more, just to fully cook the almond layer and to soften the persimmons a bit.

I originally finished the tarts with a simple drizzle of honey, but halfway through photographing (and eating!) them, I thought they needed something more—so I added a scattering of pomegranate arils on top. It’s definitely optional, but I think they add to the beauty, and the little tart bursts of juice you get when you bite into them are the perfect touch.

Sorry, Hachiya, but I think my heart belongs to Fuyu persimmons now, because I am utterly smitten with this tart. The crunchy crust, fluffy almond filling, slightly soft and sweet fruit, and touch of honey are so nicely balanced. It’s a beautiful, delicious autumn dessert that’s a nice change from the usual pumpkin-palooza, and I think it would be a great nontraditional Thanksgiving choice as well.

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