Almond Persimmon Cream Cheese Tart

January 21, 2013
4 Ratings
Photo by James Ransom
  • Makes One 9-inch tart
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Carolyn Estebez
    Carolyn Estebez
  • Jenny Rosenfeld
    Jenny Rosenfeld
  • Molly
  • Kukla

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!

26 Reviews

CM November 9, 2022
Having just made this recipe, I'm confused about a couple things:

1. Calls for 4 persimmons, 3 of which are sliced and arranged on top of the cream cheese layer. The pictures shown seem to show vastly less persimmon. Either I sliced mine considerably thinner than was intended (possibly) or the bake time should be longer to account for large chunks of fruit.

A larger amount of fruit -- whether it's covering more area, or using larger pieces -- is going to impact how the filling sets up. At 40 minutes, mine seemed set up but the filling was a bit undercooked in the center of the tart. I assume the persimmons will release some moisture no matter what, so it seems like the bake time probably ranges even more based on how the fruit is cut and arranged.

2. Having read multiple comments suggesting reducing the almond extract, I used 1/4t as indicated in crust, but reduced to 1/2t almond and 1/2t vanilla in the filling. With those levels, I find the overall taste to be stronger than is my preference -- and any more than that would have been FAR too much. I also wished I'd reduced the sugar in the filling.

I will note that I tend to reduce sugar in many baking recipes, so that's my preference. I think it might also be useful to point to flavored coffeeshop drinks as an indicator here: I don't like the strength sweetness OR artificial flavor in a standard "caramel latte"-type drink. If you tend to request extra pumps of syrups in your coffee drinks, maybe this recipe's levels are a little more in line with your preferences! I don't mean this in a judgmental way -- but I tend to agree with some of the other commenters that the amount of almond extract may be too much for an average palate.

Strong points for this recipe:
1) The crust dough is dead easy and came out great. A nice buttery brown on the bottom, and it came off the
2) Incorporating sliced and pureed persimmon. There are lots of recipes out there for baked goods that start with puree, but actually not so many that capitalize on the beauty of the sliced fruit.
3) Unfussy methods! It was fun to pull together, and beautifully free of tricky moments with leavening, egg whites, etc. Satisfying bake.

I'd make this again with less sugar, less extract, and a longer bake on the full tart (possibly reducing the crust bake time to keep it from overbrowning).
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
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!!!!
inpatskitchen January 21, 2013
Of course you can but I LOVE the pretty "stars" in your slices! Thanks!