Fall

Almond Persimmon Cream Cheese Tart

January 21, 2013
Photo by James Ransom
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

  • 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
  1. For the tart crust:
  2. In a medium mixing bowl, combine the melted butter, sugar, salt and almond extract. Add the flour and stir until all is well combined.
  3. 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.
  4. 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.
  1. For the tart:
  2. With an electric mixer, cream the cream cheese, egg, 1/3 cup sugar, vanilla, and one teaspoon almond extract until creamy.
  3. Peel one persimmon and puree it in a mini food processor or blender. Stir the purée into the cream cheese mixture.
  4. Peel the remaining 3 persimmons and slice them as you would for apple pie.
  5. 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.
  6. Pour the cream cheese mixture into the tart shell and top with the sugared persimmon slices.
  7. 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.

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  • LE BEC FIN
    LE BEC FIN
  • Carolyn Estebez
    Carolyn Estebez
  • Jenny Rosenfeld
    Jenny Rosenfeld
  • Molly
    Molly
  • Kukla
    Kukla
Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!