Fall
Almond Persimmon Cream Cheese Tart
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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!!!!
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!
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.
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!
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!
...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.
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!
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!
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!!!!
inpatskitchen
January 21, 2013
Of course you can but I LOVE the pretty "stars" in your slices! Thanks!
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