Home · Recipes · Desserts & Baking · Pies & Tarts Brûléed Persimmon Tarts with maple cinnamon cream cheese Author: Maryanne CabreraPublished: Oct 8, 2015Updated: Apr 17, 2024 View Recipe13 ReviewsThis post may contain affiliate links. Read our disclosure policy. Persimmon tarts are a fun autumn dessert. It’s full of texture and different flavors to keep your palate entertained. Crunchy graham cracker crust filled with cinnamon maple cream cheese and topped with thinly sliced Fuyu persimmons. Table of Contents IngredientsHachiya versus Fuyu PersimmonTart AssemblyPersimmon RecipesBrûléed Persimmon Tarts with Maple Cream CheeseView moreView less Just when I thought summer was over… LA gets another heatwave. Luckily, my dad’s garden doesn’t care about the weather. Like clockwork, no matter how hot or cold is it, every September his persimmon trees begin bearing fruit. Lots and lots of fruit. Which makes me very, very happy. I love persimmons. I prefer to eat them raw, but when you have more than you can eat, it’s time to bake with them. Ingredients These persimmon tarts have three components: 1) graham cracker oatmeal crust, 2) maple cinnamon cream cheese filling, and 3) sliced fuyu persimmon topping. The oat crust is adapted from this chocolate peanut butter oat tart. It’s a mixture of old fashioned oats, graham cracker crumbs, and butter. I recommend using these 4.75-inch tart pans. They’re nonstick with removable bottoms, making them a breeze to unmold any tart. Alternatively, use the pâte brisée pastry crust from creme brulee tarts. For best results, use brick-style full-fat cream cheese to make the filling. Flavor it with dark maple syrup and ground cinnamon. Honey is great alternative to maple syrup. It pairs wonderfully with the rest of the ingredients. Hachiya versus Fuyu Persimmon There are many varieties of persimmon, but the two most common in the United States are the hachiya and fuyu. Hachiya The hachiya is elongated and acorn shaped. They taste really tart and chalky when firm and unripe. Let them ripen and soften a bit before eating. When ripe, hachiyas are super sweet and juicy. As a kid, I would freeze them and then slice off the top and eat the inside of the fruit with a spoon like sorbet. Hachiyas are best suited for baking. When soft, you can easily squeeze out the pulp and mix it into batters. Fuyu Fuyu works best for this recipe. The fuyu is much smaller and flatter than the hachiya. Fuyu persimmon sort of resembles a tomato or a doughnut peach. The fuyu is a little less intimidating to those new to the fruit. They’re great to eat raw. It’s texture is a like a crisp apple. The fuyu is best eaten while it is still firm. I like to peel the skin and quarter the fruit into wedges. I rarely use fuyu for cooking. I find it’s better for snacking and salads. Tart Assembly I was happy with the oat crust from my chocolate peanut butter oat tart, that I slightly adapted it for use here. I used these 4.75-inch tart pans. They’re nonstick with removable bottoms, making them a breeze to unmold any tart. In general, I’ve found that crusts for 9-inch fluted tarts translates well to fit four of these 4.75-inch tart pans. After baking the oat crust, let it cool to room temperature. Once it’s cool to the touch, fill the oat crust with maple cinnamon cream cheese. I thinly sliced some ripe fuyu persimmons and arranged them on top of the filled tarts. You can cover the entire tart with persimmons, but I like the excitement of being able to see the filling. Right before serving, sprinkle superfine (or regular granulated) sugar over the persimmon slices and tart filling. Using a kitchen torch, brûlée the top of the tart, making sure not to burn the crust. Enjoy immediately! These persimmon tarts are a fun autumn dessert. It’s full of texture and different flavors to keep your palate entertained. The crust is crunchy and delightful, the maple cinnamon cream cheese is warm and comforting, and the brûléed persimmon slices give the slightest hint of bitterness and a whole lot of sophistication. Persimmon Recipes Persimmon Walnut Cake Persimmon Pecan Bread Autumn Persimmon Arugula Pasta Coconut Persimmon Shortcake Brûléed Persimmon Tarts with Maple Cream Cheese 5 from 1 vote These persimmon tarts are a fun autumn dessert. It’s full of texture and different flavors to keep your palate entertained. Crunchy graham cracker crust filled with cinnamon maple cream cheese and topped with thinly sliced Fuyu persimmons. Yield: 4 five-inch tarts or one 9-inch tart Prep Time: 25 minutes minutesCook Time: 15 minutes minutesTotal Time: 40 minutes minutes Servings: 8 Print Recipe Pin Recipe Rate Recipe IngredientsGraham Oat Crunch:▢ 1 cup rolled oats (90 g), also called old fashioned oats▢ 6 full graham cracker sheets▢ 2 Tablespoon granulated sugar (25 g)▢ ½ teaspoon kosher salt▢ 7 Tablespoon unsalted butter, (100 g) melted and cooledMaple Cinnamon Cream Cheese:▢ 1 ½ cup brick style cream cheese (340 g) softened, room temp▢ 2 Tablespoon dark maple syrup▢ 1 teaspoon ground cinnamon▢ 1 ½ cup powdered sugar (170 g), also called confectioners' sugar▢ ½ teaspoon pure vanilla extract▢ ¼ teaspoon kosher saltToppings:▢ thinly sliced Fuyu persimmons as needed▢ superfine or granulated sugar, for topping Instructions Graham Oat Crust:Preheat oven to 350℉. In a food processor, barely pulse together rolled oats, graham crackers, sugar, and salt. You do not want to end up with oat flour. Pulse just until the rolled oats are somewhat broken up. Add in melted butter and stir until mixture comes together. Press into four small tart pans with removable bottom.Bake for 12-15 minutes until crust is set and golden brown. Crust may slightly puff up during baking. Use the bottom of a glass or measuring cup to gently press crust into shell. Set aside and allow to cool to room temperature before filling.Maple Cinnamon Cream Cheese:Whip cream cheese until smooth. Add maple syrup and cinnamon. Mix until incorporated. Add powdered sugar, vanilla and sea salt. Mix until smooth. Adjust thickness by adding additional powdered sugar a couple tablespoons at a time until desired sweetness/thickness is achieved.Assembly:Fill cooled graham oat crusts with maple cinnamon cream cheese. Spread into an even layer. Arrange sliced persimmons on top of cream cheese. Keep chilled until ready to use. Before serving, generously sprinkle sugar over persimmon and cream cheese. Use a kitchen torch to brûlée the sugar, being careful not to burn the crust. Serve immediately. NotesBest enjoyed immediately after brûlée-ing the persimmon. Fuyu vs Hachiya persimmons: The fuyu is much smaller and flatter than the hachiya. It is little less intimidating to those new to the fruit. They’re great to eat raw, texture is a like a crisp apple. The fuyu is best eaten while it is still firm. Peel the skin and quarter the fruit into wedges. I rarely use fuyu for cooking. It is better for snacking and salads. The hachiya is elongated and acorn shaped. They taste really tart and chalky when firm and unripe. Let them ripen and soften a bit before eating. I find that hachiyas are best suited for baking. When soft, you can easily squeeze out the pulp and mix it into batters. NutritionCalories: 335kcal | Carbohydrates: 49g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 588mg | Potassium: 190mg | Fiber: 2g | Sugar: 34g | Vitamin A: 329IU | Vitamin C: 0.2mg | Calcium: 174mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American, Asian Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Heather (Delicious Not Gorgeous) says: October 8, 2015 oooh- i’ve only used hachiya in baking (okay, baking might be too expansive; basically just persimmon bread), never fuyu! love that you kept some of the filling peeking out; then you can see everything and the persimmons don’t hog the show (; Reply
Amber Harding says: October 8, 2015 I can’t wait to try these! I’ve looked for some hachiya recipes around the web and here’s what I think’s going to happen to the ones I bought today. Reply
Becky Hardin | The Cookie Rookie says: October 12, 2015 Big high fives on this one!!!! Just totally gorgeous! Reply
Tonia from TheGunnySack says: October 12, 2015 I’ve never tried persimmon but these are simply gorgeous! Reply
Beth says: October 12, 2015 I totally want to make these this weekend… mainly so I can bust out my kitchen torch, haha :) Reply
Patricia @ Grab a Plate says: October 12, 2015 Ohmygosh! From top to bottom, these are just gorgeous! I love every part of them! Reply
Cookin Canuck says: October 13, 2015 I haven’t seen Inside Out, but it sounds like I need to put it on the list for those times that I’m craving a tear jerker. These tarts are beyond gorgeous – what an amazing dessert you’ve created! Reply
Des @ Life's Ambrosia says: October 14, 2015 Boy do I feel ya on the Pixar thing. Nemo? IN TEARS. I am hoping to take my little guys to the Good Dinosaur but now I’m all worried he’s gonna die :P This looks fabulous by the way. Love the color! Reply
Krystal L. says: November 14, 2023 Do you wait until the crusts are totally cooled down before removing them from the tart pans? I have only 4 small tart pans but I want to make 12 of these. Also, do you find that you have a lot of leftover cream cheese filling? I’m trying to gauge if I need to also make 3 batches of cream cheese. Thank you! Reply
Maryanne Cabrera says: November 14, 2023 The crust will be more sturdy and easier to unmold once it has cooled down. It may crumble and fall apart if you try to unmold it while hot. You could also use the shortbread crust from this strawberry tart. It can be baked 2 to 3 days in advance before serving. There was a little bit of filling left over. I would double the cream cheese recipe and serve the dish with more persimmon. Hope that helps!