Persimmon Pastry (Persimmon Galette)

Persimmons are in season every year from October to February. Which is a good thing because I love making this scrumptious Persimmon Pastry and eating it for breakfast or dessert.

overhead shot of persimmon pastry on cutting board


 

The perfect combination of sugar and spice, add vanilla bean ice cream to make it even better!

Persimmon recipes are hard to find. Heck, persimmons can be hard to find! But when you do, you’ll know. Just look for something in the produce section that you aren’t too sure about.

What are Persimmons?

If you aren’t even sure what is a persimmon? Well they’re native to Japan or China but now grow all over the world. They are positively beautiful. A bright and vibrant orange orb with squatty little stems. You’ve probably seen one and mistaken it for a tomato.

Persimmon Pastry was a spur of the moment recipe. I was perusing the produce section when these gorgeous persimmons caught my eye. A ripe persimmon will be a deep orange color, slightly firm, but starting to get mushy. If you’re wondering what does a persimmon taste like? The flavor is mildly sweet.

angled shot of persimmons on cooling rack

Asian Persimmons vs American Persimmons

I substitute persimmons in many recipes that call for apples. They are about the same size and texture and it adds a level of uniqueness to any meal.

It is amazing how many people have never tasted or experimented with this luscious fruit! Persimmons are most commonly made into jam or marmalade, tossed into salads or eaten raw.

This Persimmon Pastry recipe was based on an apple tart I had seen that was almost too pretty to eat. I made up my own version and here it is. I hope you enjoy this recipe as much as I do!

angled close up shot of persimmon pastry

Why You’ll Love This Persimmon Pastry

What’s not to love about a flaky pastry that’s full of warm spices and soft flesh fruit?

  • Perfect, flaky crust – This pastry has a perfectly crispy and flaky crust without having to go through the work of mixing all purpose flour and unsalted butter in a food processor.
  • Use of a unique fruit – It’s not often you find recipes that use persimmons. But this tart is a great way to try something new!
  • No special equipment – No need to use a special pan or pie weights to make this pastry. Just regular kitchen appliances.
close up shot of persimmon pastry

Ingredients

All of the ingredients needed to make this persimmon pastry can easily be found at your local grocery store.

  • Persimmons – Often mistaken for a tomato because of it’s size and shape, a persimmon is a fruit that is found in the produce section of your local grocery store. I prefer fuyu persimmons. Fuyus are slightly sweet with a cinnamon undertone.
  • Puff pastry – You will only need one sheet to make this pastry, but make sure it is defrosted. So much easier than making homemade pastry dough! No butter or flour needed.
  • Cream cheese – We will use this to be make the spread that goes on top of the pastry dough.
  • Brown sugar – Brown sugar adds not only sweetness but also a rich flavor to our cream cheese spread.
  • Vanilla extract – Vanilla adds a warmth and delicious flavor to almost any baked good that it’s added to.
  • Apple pie spice – Because persimmons have a cinnamon undertone and the texture of apples, apple pie spice is the perfect way to add some flavor to this tart.
  • Heavy cream – We’ll use the cream in both the cream cheese spread and also the maple icing that goes on top.
  • Turbinado sugar – Turbinado is basically a large grain, brown sugar. It’s great for adding a crunch when sprinkled onto baked goods.
  • Powdered sugar – This is what helps to sweeten and thicken the maple glaze that goes on top of the pastry.
  • Maple syrup – I like to use a good quality maple syrup for this recipe. It gives a bolder maple flavor to our glaze.
overhead shot of maple icing ingredients in bowl

How to Make Persimmon Pastry

You are going to love how easy it is to make this simple dessert.

  1. Prepare oven and baking sheet. Preheat the oven and cover a large baking sheet with parchment paper.
  2. Make cream cheese spread. In a small bowl, stir together the cream cheese, brown sugar, vanilla extract and apple pie spice. Set aside.
  3. Prepare persimmons. Cut off the tops (stems) of persimmons and thinly slice vertically. Slices should be about 1/8 of an inch thick. Colorful skins can stay on.
  4. Prepare puff pastry. Roll out puff pastry directly onto parchment paper and gently pull ends to make a rustic circle or square. Fold up edges to form a rim. This doesn’t need to be perfect. Spread the cream cheese mixture in the center of the pastry.
  5. Add persimmons to pastry dough. Arrange the persimmon slices over the cream cheese mixture.
  6. Baste and sprinkle with sugar. Baste the pastry edges and top of the persimmons lightly with cream. Sprinkle turbinado sugar over the pastry and persimmon slices.
  7. Bake until edges of pastry are lightly browned. It might be a little puffy, this is fine.
  8. Allow to cool. Remove and allow to cool before making and drizzling with icing.
  9. Make and drizzle with icing. In a medium bowl, whisk together the powdered sugar, maple syrup and heavy cream until smooth. Drizzle over the pastry. Top with the remaining turbinado sugar while still tacky.
  10. Enjoy. Slice and serve with a scoop of vanilla bean ice cream.

What to Serve with Persimmon Pastry

If you are serving this pastry as a breakfast dish, it might be nice to pair it with something savory. Breakfast meats like bacon or sausage, or even scrambled eggs would be great. You could also serve with a breakfast casserole.

If serving as a dessert, you can serve it with just about anything! I like to serve mine with vanilla ice cream as noted. A drizzle of caramel sauce would help to bring out the warm flavors.

slice of persimmon pastry on plate

Storage and Freezing

Because this pastry is relatively quick to throw together, I do not recommend making this recipe ahead of time.

How to Store Persimmon Pastry

You can store any leftovers in an airtight container in the refrigerator. Similar to apple pie, it will last for about 3-5 days.

How to Freeze a Persimmon Pastry

When wrapped tightly in plastic wrap and placed in a freezer storage bag, you can freeze this pastry for up to three months.

More Pastry Recipes

There’s nothing like flaky pastry to make the most delicious dessert. Here are some of our favorite pastry recipes.

iced pastry ring

Danish Pastry Ring Recipe (Danish Pastry Wreath)

4.52 from 27 votes
This Danish pastry ring is well worth the work for its buttery, flakey pastry stuffed with almond filling, icing drizzle and candied cherries. *Please note that you can print without images by checking a box in the printer prompt.*
See The Recipe!
close up of baklava slices

Honey Nut Baklava

4.93 from 28 votes
With delicate layers of pastry, a slightly crunchy nutty filling and a sweet honey sauce, this is the BEST traditional Baklava recipe!
See The Recipe!
Danish Pastry make a great dessert that is not heavy but is also easy and quick to put together. Everyone will love this brie in puff pastry! #puffpastrydesserts #brieinpuffpastry www.savoryexperiments.com

Danish Pastry

5 from 5 votes
Danish Pastry make a great dessert that is not heavy but is also easy and quick to put together. Everyone will love this brie in puff pastry! 
See The Recipe!
slice of persimmon pastry on plate with text overlay for pinterest
overhead shot of persimmon pastry on cutting board

Persimmon Pastry

4.41 from 5 votes
A Persimmon Tart is an easy dessert or breakfast recipe using bright orange persimmon, brown sugar and buttery puff pastry.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Persimmon Pastry:

Maple Icing:

Instructions

  • Preheat the oven to 400°F. Cover a large baking sheet with parchment paper.
  • In a small bowl, stir together the cream cheese, brown sugar, vanilla extract and apple pie spice. Set aside.
  • Cut off the tops (stems) of persimmons and thinly slice vertically. Slices should be about 1/8 of an inch thick. Colorful skins can stay on.
  • Roll out puff pastry directly onto parchment paper and gently pull ends to make a rustic circle or square. Fold up edges to form a rim. This doesn't need to be perfect. Spread the cream cheese mixture in the center of the pastry.
  • Arrange the persimmon slices over the cream cheese mixture.
  • Baste the pastry edges and top of the persimmons lightly with cream. Sprinkle 1 tablespoon of the turbinado sugar over the pastry and persimmon slices.
  • Bake for 15-18 minutes or until edges of pastry are lightly browned. It might be a little puffy, this is fine.
  • Remove and allow to cool before making and drizzling with icing.

Maple Icing:

  • In a medium bowl, whisk together the powdered sugar, maple syrup and heavy cream until smooth. Drizzle over the pastry. Top with the remaining 1/2 tablespoons of turbinado sugar while still tacky.
  • Slice and serve with a scoop of vanilla bean ice cream.
  • If you tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 459 kcal, Carbohydrates: 46 g, Protein: 4 g, Fat: 29 g, Saturated Fat: 9 g, Cholesterol: 15 mg, Sodium: 207 mg, Potassium: 61 mg, Fiber: 1 g, Sugar: 18 g, Vitamin A: 175 IU, Vitamin C: 0.3 mg, Calcium: 26 mg, Iron: 1.7 mg
Author: Jessica Formicola
Calories: 459
Course: Breakfast, Dessert
Cuisine: American
Keyword: persimmon pastry, persimmon recipes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of persimmon pastry for pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 4 stars
    I made this recipe over the weekend and it was delicious! I did find that 1/3 c of sugar was too much for the size of the tart, and I did sprinkle it on before placing it in the oven, even though the direction was missing. The bigger issue for me was that I have very little experience w/ persimmons. I didn’t know that I needed to let Hachiya Persimmons ripen fully (I thought they were ripe already) to avoid the extremely unpleasant bitterness. The cook time in the oven did help some with the flavor, but worth noting that I ended up leaving the tart in for 25-30 mins to get to the desired brownness. Every oven is different and it’s likely ours isn’t calibrated just right, but wanted to mention anyway. Despite the few growing pains, the tart was quick and easy to pull together, and I’d still consider it a success! Will be trying it again with more persimmons, as well as with other varieties of fruits. Thanks!

    1. Persimmons (and some ovens) are tricky little suckers! I’ll add a section on persimmon ripeness to helps others. Thank you for your feedback!

  2. i love persimmons and can’t wait to try this RECIPE! One thing was a bit bothersome though, but not with the recpie. the share buttons (PINTREST, FACEBOOK, TWEET, ETC.) on the left of the page cover up part of the recpie, and cause you to scroll up and down to get it out of the way.

    1. Hi Chase, I’m sorry about that and thanks for the feedback! Are you experiencing this on your mobile device? We are actually launching a brand new site in about 2 weeks and trying to get as many of these issues taken care of as we can!

  3. 5 stars
    I was a little hesitant before trying this recipe until I tried it. Now I am hesitant to try any other type of tart! Amazing recipe and a staple for any at home chef!

    1. Thanks for stopping by to let us know, Brandon! I am sure others are hesitant of trying persimmons too, but they will quickly find they are a fun and festive fruit to bake with.