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

Crisp bright orange Fuyu persimmons arranged wreathlike, with a sprinkle of ruby pomegranate jewels on top, this easy persimmon tart with pecan crust is stunning!

Easy Persimmon Tart with Pecan Crust | Letty's Kitchen

Festive, seasonal, and amazingly simple–can you believe how pretty this tart is? And it begins with a gluten-free crust made with sweet pecans, maple syrup, and coconut oil and nutmeg spice.

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. Wait! I thought persimmons had to ripen into extremely soft, creamy almost jelly-like sweetness. Not.

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

The persimmons I’d known were acorn-shaped Hachiya persimmons. When Hachiya variety persimmons aren’t soft and mushy, they’re not yet ripe. Unripe Hachiyas have an unpleasant puckery astringent taste. My grandmother’s tree bore Hachiya persimmons, and when ripe, she made persimmon spice cookies and creamy persimmon pudding. Check out the photo below showing the two varietals.

When you serve this tart, everyone gets excited and wants to know more about both Fuyu persimmons and pomegranate seeds.

More about Fuyu persimmons:

  • 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.

A little about pomegrates:

  • 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.
  • 11 things you didn’t know about pomegranates—legends and more–read here.

This tart calls for a tart pan with a removable rim. (Affiliate link.) 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.

Check out these other recipes featuring Fuyu persimmons:

Avocado Toast with Persimmon, Pomegranate and Fennel by Floating Kitchen

Persimmon Apple Crumb Pie by Kitchen Confidante

Display of Fuyu and Hachiya Persimmons for Easy Persimmon Tart with Pecan Crust | Letty's Kitchen

>>>> The photo above shows Fuyu persimmons in the wooden box arranged next to the Hachiyas. <<<<

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  • I love the farmer’s market at the Ferry Bldg in SF, and I especially love persimmons! This tart is so beautiful, and that pecan crust sounds wonderful! Reply · 7 December, 2015

  • What a stunning and easy to make tart. Just lovely! Reply · 7 December, 2015

    • Thanks Lydia! Yes–this tart is super easy to put together! Reply · 9 December, 2015

  • What an absolutely lovely presentation! And I was also so happy to see so many persimmon recipes in our round-up this month. Hooray! Reply · 7 December, 2015

  • This tart is a winter winner. I love persimmons and gorge on them this time of year (both types). GREG Reply · 9 December, 2015

    • Ahh the benefits of living in a Mediterranean climate–you can gorge on local persimmons. So do you just let the Hachiyas get super-ripe and scoop the fruit with a spoon? Reply · 10 December, 2015

  • I am a huge fan of nut based crusts! I’ve only made persimmon bread thus far… there’s so much to try with persimmons!! Reply · 9 December, 2015

    • Becky–super-ripe Hachiyas are perfect for bread or puddings or cookies. If you haven’t eaten a Fuyu out of hand–get thee to a store asap for the one! Reply · 10 December, 2015

  • MV

    I rarely leave comments, but this tart is AMAZING!! I kept thinking it would need something else, like a layer of custard, but it doesn’t need a thing. I just served it with a dollop of coconut cream with a touch of ginger and it was perfect. I’m gluten-free, so this will also be my go-to pie/tart crust recipe from now on. It’s so easy and so good. I’m definitely going to try more of your recipes now ☺️ Reply · 24 November, 2019

    • Thank you! You made my day! I love the idea of serving this tart with a dollop of coconut cream. Reply · 25 November, 2019

  • Rane

    I’ve never made a tart that didn’t cook the fruit. Am I reading this correctly? Are the persimmons cold or room temp? If that’s the case, o may use my satsuma marmalade… Reply · 25 November, 2019

    • Yes! You are reading it correctly. Be sure to use the Fuyu persimmons that you can cut like peaches, and not the Hachiyas, which must ripen into mush before using. The satsuma marmalade will be perfect with this tart. Reply · 25 November, 2019

  • Shanna Epstein

    Thank you x infinity! Happy fall 🍂🎃I’ve been making this several times each season Reply · 15 November, 2021

    • Thank you! Your sweet comment makes my day! Reply · 21 November, 2021

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