Fall

Almond Persimmon Cream Cheese Tart

Name: Almond Persimmon Cream Cheese Tart
Yield: Makes One 9-inch tart
Ingredients: 8 tablespoons (one stick) unsalted butter, melted; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon pure almond extract; 1 1/4 cups AP flour; 8 ounces softened cream cheese; 1/3 cup plus 1/4 cup granulated sugar; 1 extra large egg; 2 teaspoons pure almond extract, divided; 1/2 teaspoon pure vanilla extract; 4 medium Fuyu permissons; 2 tablespoons sliced almonds

by: inpatskitchen

January 21, 2013

4.5 Stars

Photo by James Ransom

Jump to Recipe

Author Notes

I think the first dessert I ever made that didn't come out of a box was an apple tart with cream cheese. I love the recipe and make it frequently for company. I believe it comes from the Joy of Baking. I decided to put a new spin on it with persimmons, almond flavor throughout and a super simple easy crust. —inpatskitchen

Test Kitchen Notes

This is a simple and easy recipe that brings delicious results. As inpatskitchen promised, the crust comes together very easily and is one of those we call “melt in your mouth.” You might think there is too much almond extract, but I assure you, it's just right to gently perfume each part of the tart and add a unique touch to the persimmon flavor. I love how tossing persimmon slices and almonds in sugar caramelizes them while baking -- and how easily the recipe would adapt to any fruit that's in season. —Kukla

Test Kitchen-Approved

Makes One 9-inch tart

Ingredients

For the tart crust:
8 tablespoons (one stick) unsalted butter, melted
¹/₄ cup granulated sugar
¹/₄ teaspoon salt
¹/₄ teaspoon pure almond extract
1 ¹/₄ cups AP flour

For the tart:
8 ounces softened cream cheese
¹/₃ cup plus 1/4 cup granulated sugar
1 extra large egg
2 teaspoons pure almond extract, divided
¹/₂ teaspoon pure vanilla extract
4 medium Fuyu permissons
2 tablespoons sliced almonds

In This Recipe

Directions

For the tart crust:
In a medium mixing bowl, combine the melted butter, sugar, salt and almond extract. Add the flour and stir until all is well combined.
With your clean fingers, press the dough into the bottom and up the sides a little, into a 9 inch spring form pan. Cover and chill the the pan for about thirty minutes.
Preheat the oven to 350°F and remove the pan from the fridge. Prick the crust with the tines of a fork and then bake for 20 minutes. Set aside while you make the filling.

For the tart:
With an electric 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 mini food processor or blender. Stir the purée into the cream cheese mixture.
Peel the remaining 3 persimmons and slice them as you would for apple pie.
Mix the 1/4 cup sugar with the remaining teaspoon of almond extract and then toss the sliced persimmons, sugar mixture and sliced almonds together.
Pour the cream cheese mixture into the tart shell and top with the sugared persimmon slices.
Bake in a preheated 350°F oven for 35 to 40 minutes or until the cream cheese mixture is set. Cool and serve at room temperature.

Tags:

Contest Entries

See what other Food52ers are saying.

LeBec Fin
Carolyn Estebez
Jenny Rosenfeld
Molly
Kukla

Popular on Food52

25 Reviews

jslamb November 27, 2019

I couldn’t disagree more with the negative comments. This tart is easy, delicious, and a huge hit! I have made it with persimmons, pears, or mangoes, depending on what’s available, and all are excellent. The one change I make is to sub almond paste for almond extract, which gives a dense, pure almond flavor. The sugar in the persimmon coating can also be reduced for those who prefer slightly less sweetness. But all in all, it’s a wonderful recipe!

inpatskitchen November 27, 2019

Thank you so much jslamb! So happy that you've found your own personal touch to this recipe! Happy Thanksgiving!!!!

Lulu November 29, 2016

Can this be made a day ahead?

inpatskitchen November 29, 2016

I think that would be fine..

friedalighthouse November 25, 2016

Sorry, but this was a total failure for me. The cream cheese layer did not set up after 20 minutes--it took a solid hour of baking. And the whole thing looks very homely. I made this for Thanksgiving and left it home!

inpatskitchen November 25, 2016

So sorry to hear this...please forgive me if I made a mistake...

GS November 23, 2016

I was so excited to try this recipe, but after making it, I definitely would not do it again without serious modifications. I had reservations about the amount of almond extract and sugar before trying it, but figured I'd give it a go. The end result was way too sweet and the almond flavor overwhelmed the persimmons. I ended up just throwing it out. If I were to try it again, I would reduce both the sugar and almond extract by at least half (no joke), and probably add a tiny pinch of salt to both the cream cheese mixture and the sugared persimmons to bring out the flavor of the ingredients.

inpatskitchen November 23, 2016

I'm so sorry RP but I certainly appreciate your input. Thanks.

LeBec F. January 30, 2016

pat, any girl that puts almond extract in her crust AND her cream cheese filling.....is MY kinda girl! Hey, I'll take your persimmons and raise you my candied ginger!

inpatskitchen January 30, 2016

Thanks Mindy!

LeBec F. January 25, 2016

But Pat, I want to press the dough into the pan with my DIRTY fingers!!!;-}
...or do you think that will affect the baking time too much? winkwinkwink!

Dinah C. November 24, 2015

Thank you for sharing. I know this was posted awhile ago, but do you think the taste would be watered down or something negatively affected if I added more persimmons to completely cover the tart? I love how yours is arranged but l'd like to have a way to use up more of my persimmons. I have TONS.

inpatskitchen November 24, 2015

I think it could handle at least one more persimmon Dinah. Sure hope you enjoy it!

Carolyn E. June 23, 2015

does anyone know if you can make the crust a day ahead? just chill or bake and then do the filling the next day?

inpatskitchen June 24, 2015

I think I'd make the crust ahead but not bake it until the day of putting everything together.

Jenny R. November 26, 2014

could you make this in a tart pan instead of a springform pan?

inpatskitchen November 26, 2014

I don't see why not...maybe one with a removable bottom?

Molly September 25, 2014

Are there any good substitutes for a persimmon, if I can't find any in the grocery store?

inpatskitchen September 25, 2014

I think almost any seasonal fruit would work....apples, pears...mangoes might be good too. Hope you enjoy!

GiGi26 February 7, 2013

Congratulations on your CP!

inpatskitchen February 7, 2013

Thanks!

Kukla January 21, 2013

One can see that this tart is delicious even before tasting it! I like how you toss persimmon slices and almonds in sugar, which caramelize them while baking. A great recipe Pat!

inpatskitchen January 21, 2013

Thanks so much Kukla! I really appreciate your comment!

aargersi January 21, 2013

LOVE this! It sounds just delicious, cream cheese and almond making the persimmon a better version of itself. Can I tell people to slice persimmons for my tart like yours? Yours is a WHOLE lot prettier!!!!