| Prep: 25 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 348 | 19g | 11g | 37g |
| sugars | fibre | protein | salt |
| 25g | 2g | 6g | 0.33g |
Over the years, I’ve come to associate baking with the comfort of my Midwestern home in Nebraska. The warm, inviting scents wafting out from the oven just remind me of my mother’s kitchen. And this Persimmon and Cream Cheese Tart recipe truly brings me back to those times where we experimented in the kitchen with fruits harvested fresh from our backyard trees.
The Persimmon and Cream Cheese Tart is, in essence, an embodiment of simple, fresh, and wholesome Midwestern comfort baking. By combining the natural sweetness of ripe persimmons with the subtle depths of cream cheese, this delightful tart has the capacity to command the table at any gathering, be it a family reunion, a church potluck, or a Sunday barbecue.
The Versatility of the Persimmon
The noble persimmon might not be the first fruit off your tongue, but its taste captures the spirit of our home in a way few other fruits can. This recipe borrows from traditional pies and tart recipes, but the inclusion of persimmons makes it a standout. Not only does this fruit possess a unique, honey-like sweetness, but it also imparts a slew of health benefits. Rich in vitamins A and C, persimmons are a great source of antioxidants and dietary fiber, elements that contribute to a robust and healthy diet.
The Role of Cream Cheese
The cream cheese lends a creamy texture and a soft, savory balance to the sweetness of the persimmons. High in protein and providing a good source of vitamin A, cream cheese adds that much-needed dash of healthy sustenance to this simple dessert. Getting the cream cheese to just the right temperature ensures a smooth and fluffy texture in the final product, allowing for the tart to be both a feast for the eyes and the taste buds.
This Persimmon and Cream Cheese Tart pairs perfectly well with a warm cup of tea, or for the more-adventurous, a glass of dessert wine. Its light, refreshing taste can be a fitting conclusion to any meal. It’s hard to go awry serving this alongside one of my signature braised beef stews or corn casseroles, creating a balanced, fulfilling meal bursting with the charm and comfort of the heartland.
Every time I bake this, I am reminded of the family gatherings and the Midwestern warmth that I want to recreate in the coming years. It’s more than a recipe to me, it’s the thread that ties my past to my present, and I can’t help but love it for that.
What You’ll Need
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and chopped into small pieces
- 1-2 tablespoons ice water
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 large eggs
- 3-4 ripe persimmons, thinly sliced
- 1/4 cup apricot jam
- 2 tablespoons water
Method
Step One
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan and set aside.
Step Two
In a food processor, combine the all-purpose flour, powdered sugar, and salt. Add the chilled and chopped unsalted butter, then blend until the mixture looks like coarse sand. Gradually add the ice water, mixing until the dough comes together.
Step Three
Press the dough evenly into the prepared tart pan. Prick the bottom with a fork and refrigerate for about 20 minutes or until firm.
Step Four
Once the dough is firm, bake it in the preheated oven for about 15 minutes or until lightly browned. Allow it to cool while preparing the filling.
Step Five
In a large bowl, combine the room temperature cream cheese, granulated sugar, vanilla extract, and lemon zest. Beat until the mixture is smooth and creamy. Add the eggs, one at a time, beating well after each addition.
Step Six
Pour the cream cheese mixture into the cooled tart shell. Arrange the thinly sliced persimmons over the top.
Step Seven
Bake the tart in the preheated oven for 25-30 minutes or until the filling is set and the edges are lightly browned.
Step Eight
While the tart is baking, combine the apricot jam and water in a small saucepan. Heat over medium heat until the jam is melted and the mixture is smooth.
Step Nine
Once the tart is done baking, remove it from the oven and immediately brush the top with the apricot glaze. Allow the tart to cool completely before slicing and serving.
