Easy Persimmon Tart with Pecan Crust {gluten free and vegan}

Crisp bright orange Fuyu persimmons, arranged wreathlike on top of a crunchy press-in vegan and gluten-free pecan crust.  Festive, seasonal, and amazingly simple–can you believe how pretty this tart is? With a thin layer of fruity apricot jam underneath, and a sprinkle of ruby pomegranate jewels on top, everyone loves this stunning and easy persimmon tart with pecan crust!

If you are in need of a gluten free tart crust, this could be your go-to >>>>> forever. Sweet pecans, held together with maple syrup, coconut oil, and flax seeds, delicate with nutmeg spice carry on the persimmon-pomegranate holiday cheer.

I first tasted sweet Fuyu persimmons at a farmer’s market in California. The farmer sliced one for a sample, from a squat tomato-looking fruit. It was crisp and tender, and tasted sweet–not at all the persimmons I knew. Wow–what a treat!.
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Up until that first bite, I’d only known the acorn-shaped Hachiya persimmons from my grandmother’s tree. I thought persimmons had to ripen into extremely soft, creamy almost jelly-like translucent sweetness. If Hachiyas aren’t ripe they are just about inedible–incredibly unpleasant puckery astringent. Mushy ripe, grandmother’s persimmons made good spice cookies and puddings.

Ripe Fuyu persimmons are more like ripe nectarines or pears. They should be firm, yet yield to gentle pressure. With their elegant tear-drop centers, the crisp orange flavorful beauties make a pretty fruit tart.

Seems like there is always someone new to persimmons. When you serve this tart, everyone gets excited and wants to know more about both Fuyu persimmons and pomegranate seeds. And of course this dessert–persimmons in a delicious nutty nutmeg crust.

Easy Persimmon Tart with Pecan Crust recipe details:

• 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.

FUYU BELOW, HACHIYA ABOVE

• 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.
• This tart uses a tart pan with a removable rim. These specialty pans are so 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. Follow the links below to more seasonal recipes from a bevy of bloggers.

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?

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries by Well Plated

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

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

If you make this tart—be sure to snap a photo. I love it when readers post what they make on Instagram with #lettycooksveggies hashtag.

Celebrate December’s bounty—get in the kitchen and cook something delicious!

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Print Recipe

5 from 8 votes

Easy Persimmon Tart with Pecan Crust

Everyone loves this shimmery colorful fruit tart with its easy gluten free press-in pecan crust. Perfect for holiday parties! One 9-inch tart serves 8 to 10.

Author: Letty | @lettyskitchen

Ingredients

• 2 cups pecans (8 ounces)
• 2 teaspoons coconut oil, melted
• 3 tablespoons maple syrup
• 2 tablespoons ground flaxseed meal
• 1 teaspoon ground nutmeg
• ½ teaspoon sea salt
• 1/2 cup juice-sweetened apricot fruit spread
• 3 large firm-ripe Fuyu persimmons
• 2 or 3 tablespoons pomegranate seeds (see note)

Instructions

•  Spray a 9-inch fluted tart pan with a removable bottom with cooking spray or lightly brush with melted coconut oil.
• Pulse the pecans in a food processor until they are coarsely ground. Add the 2 teaspoons 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.

Notes

To easily remove pomegranate 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.

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