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persimmon pie tart fuyu

Cachi e Noci Crostata - Persimmon and Walnut Tart

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Prep Time 1 hour
Cook Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pastry Dough (can substiute puff pastry)
  • 1 ½ cups all-purpose flour
  • 3 tbsp. ice-cold water
  • 7 tbsp. butter, cold from the fridge
  • ½ tsp. salt (if using unsalted butter)
Persimmon Filling
  • 5-6 Fuyu persimmons, cut into ¼ in slices, skin on
  • 1 tsp. cinnamon
  • ½ cup sugar
  • ½ cup walnuts, roughly chopped
  • 1 cup cranberry sauce or applesauce
  • ½ cup fresh pomegranate seeds
For blind baking
  • 3 cups dried beans, any kind
  • large piece of parchment paper (12 in. x 12 in.)

Equipment

  • 9 inch tart pan or pie pan

Method
 

  1. Preheat oven to 350° F.
  2. Add flour and salt to a mixing bowl. Cut butter into small cubes and add to the flour. Make sure the butter is very cold, right out of the refrigerator. Next, using your thumbs and fingertips, work the butter into the flour until the butter is in pea-sized pieces.
  3. Once the butter is incorporated into the flour, add the 3 Tablespoons ice-cold water. Use a fork to very gently mix in the water until the dough begins to hold together. Form into a ball, wrap in plastic and let rest in the fridge for 30 minutes. The secret is to incorporate the butter into the flour with as little handling as possible so as not to create gluten and a tough dough.
  4. Meanwhile, slice and toss the persimmons in sugar and cinnamon. Set aside to let fruit macerate.
    Before rolling out the tart dough, remove a chunk, about ¼ cup in size and set aside for the topping. On a lightly floured board, roll out the rest of the dough into a 10-inch circle.
    Fold dough circle in half, lift carefully and place in tart pan. Gently press the dough against the sides of the scalloped edge and remove any extra dough.
    Blind bake: Line the dough with parchment paper and fill with beans. The beans will keep the dough from bubbling up during baking. Bake the whole package at 350 °F for 15 minutes. Remove from oven and remove the parchment paper and beans. Let the crust cool a bit and spread the applesauce or cranberry along the bottom.
    Persimmon Tart
  5. Next, arrange persimmon mixture on the dough. Take reserved ¼ cup of dough and break it into small chunks and sprinkle on top of the persimmon mixture. Sprinkle with chopped walnuts and pomegranate seeds.
  6. Bake at 350° F for 30 minutes until the fruit is soft.

Notes

If making dough by hand is too much, feel free to use a piece of puff pastry. Also, if you don't have a tart pan, use a 9-inch pie pan, or go free-form and make a galette. 
Why blind bake? Prebaking the crust before filling will make for a more crispy crust. 
For a sugar-free version, use applesauce instead of sugar. 
Want some more autumn delights? Try these and let me know how it goes!:
Creamy Pumpkin Casserole with Mascarpone
Pumpkin Puree with Sautéed Mushrooms
Butternut Squash Ravioli 3 Ways