Crisp bright orange Fuyu persimmons, arranged wreathlike on top of a crunchy press-in pecan crust. Can you believe how pretty this tart is? So festive, so seasonal, and amazingly simple. With a thin layer of fruity apricot jam underneath, and a sprinkle of ruby pomegranate jewels on top—stunning!
If you are in need of a gluten free tart crust, this could be your go-to >>>>> forever. You can only win with a tart shell of ground pecans held together with maple syrup, coconut oil, and ground flax seeds, with delicate nutmeg spice to carry on the persimmon-pomegranate holiday cheer.
The first time I tasted sweet Fuyu persimmons was at the Ferry Plaza Farmer’s Market in San Francisco. The farmer handed me a slice, skin and all, right off the squat tomato-looking fruit and had me eat it out of hand. Crisp, soft and sweet–wow! Enlightenment!
Up until that first bite, I’d only known the acorn-shaped Hachiya persimmons—my grandmother Letty had a tree and used to make spice cookies and puddings with the mushy ripe fruit. To be edible, I thought persimmons had to ripen into extremely soft, creamy almost jelly-like translucent sweetness. Unripe, Hachiyas are incredibly unpleasant puckery astringent.
We eat Fuyu persimmons when they are firm ripe, like nectarines or pears. With their elegant tear-drop center design, the crisp orange flavorful beauties are conversation starters–friends and family will go crazy over this easy persimmon tart with pecan crust.
I served this easy persimmon tart with pecan crust for family this past Thanksgiving. My step sister-in-law had seen Fuyu persimmons but had no idea how to use them. For everyone else, it was all new. They all loved tasting and learning about Fuyu persimmons and pomegranate seeds—especially because they came as dessert, in a delicious nutty nutmeg crust.
- Persimmons begin appearing in markets in late September and you can usually find them through January. Look for persimmons with smooth, glossy orange skin that’s firm, but not hard, like a perfectly ripe pear. Avoid Fuyu persimmons with soft bruised spots. The skin has texture, not unpleasant, though some people prefer to peel them.
- 11 things you didn’t know about pomegranates—legends and more–read here. 😉
- If you think pomegranate seeds are a pain to remove from their protective web—try this trick: Cut pomegranates in half. Holding one half, cut side down in your palm, sharply smack the red leathery skin with a solid wooden spoon. Keep tapping until the brilliant red gems all drop into the bowl.
- This time of year, you can purchase small tubs of ready-to use pomegranate seeds.
- I found golden flaxseed meal in the bulk bins at our local chain health food store. You can buy it online via my Amazon link.
- Look for juice-sweetened apricot fruit spread. Some of them are made with cane sugar and others have corn syrup in the ingredients.
- If I didn’t own a tart pan with a removable rim, I’d go out and get one asap. These specialty pans are too perfect for attractive tarts, both savory and sweet. Like this Leek, Goat Cheese and Tofu Tart with Cornmeal Crust. You’ll want to make this Chocolate Walnut Tart too.
Each month, Becky of Vintage Mixer orchestrates an #eatseasonal recipe roundup featuring produce listed in her seasonal food guide. This tart is part of December’s Roundup of recipe ideas. For more seasonal inspiration, peruse the chart with the pomegranate print. Then follow the links below to more seasonal recipes from a bevy of bloggers. Celebrate December’s bounty—cook something delicious!
Pomegranate Yogurt Bowls by Mountain Mama Cooks
Persimmon Pumpkin Tart with Streusel Top by Suitcase Foodist
Meyer Lemon Cottage Cheese Sugar Cookies by Food for My Family
Kale Salad with Goat Cheese, Cranberries and Orange by Flavor the Moments
Christmas Stollen Madeleines with Preserved Lemon by Simple Bites
Avocado Toast with Persimmon, Pomegranate and Fennel by Floating Kitchen
Butternut Squash Cake with Roasted Apples and Spiced Cream by Vintage Mixer
Persimmon Tart with Pecan Crust by Letty’s Kitchen
Cabbage Slaw with Honey Lime Yogurt Vinaigrette by The Lemon Bowl
Roasted Persimmon Butter by Cafe Johnsonia
Lemon Poppyseed Baked Oatmeal by Project Domestication
Persimmon Apple Crumb Pie by Kitchen Confidante
Asian Orange Glazed Chicken by Foodie Crush
Look at all these gorgeous photos–5 feature persimmons. Do you already know and love persimmons or pomegranates? What’s your favorite way to serve them? Tell us in the comments below.
If you make this tart—snap a photo and post it on Instagram or Facebook—with #lettycooksveggies hashtag.
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This shimmery colorful fruit tart with its simple gluten free press-in pecan crust will be the hit of holiday parties for years to come!
- 2 cups (8 ounces) pecans
- 2 teaspoons coconut oil, melted
- 3 tablespoons maple syrup
- 2 tablespoons flaxseed meal
- 1 teaspoon ground nutmeg
- ½ teaspoon Real Salt
- About 1/2 cup juice-sweetened apricot fruit spread
- 3 large firm-ripe Fuyu persimmons
- 2 or 3 tablespoons pomegranate seeds (see note)
- Lightly brush melted coconut oil in the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Or spray the pan with cooking spray.
- Pulse the pecans in a food processor until they are coarsely ground. Add the coconut oil, maple syrup, flax meal, nutmeg and salt. Process until the mixture comes together. Gather the dough and with your fingers press into and up the sides of the prepared pan.
- Preheat the oven to 350°F. Bake about 10 minutes, just until a hint of golden color is around the edges. Cool.
- When the tart is cool but not cold, carefully loosen the crust and remove the fluted rim. Transfer to a flat serving platter.
- Spread a layer of the apricot fruit spread over the bottom, about 1/8-inch thick, reserving about 2 tablespoon for the top glaze.
- Remove the core stem and leaves from the top of the persimmons. Cut them in half. Lay cut side down and cut into thin slices, ¼- to 3/8-inch thick. Arrange the persimmon slices in circles.
- Heat 2 tablespoons fruit spread with 1 ½ teaspoons water. Use a pastry brush to apply a thin glaze to the fruit. Finish with a sprinkle of pomegranate seeds.
To easily remove the seeds: Cut pomegranates in half. Holding one half cut side down in your palm, sharply smack the red skin with a solid wooden spoon. Keep tapping until the brilliant red gems all drop into the bowl.