Persimmon jam tart with brittle, a delicious and unusual dessert, yet perfectly matched.

It all started because someone gave me a small box of persimmons, so I thought, why not make a nice jam? I’m crazy about persimmons and this seemed like a great solution.

Unfortunately, the persimmon is a fruit that is not often talked about, and there are very few recipes where it is used, which is a real shame because it is a truly good and versatile fruit. In this recipe, it’s in a delicious guise, that is, jam, enclosed in a shortcrust pastry shell, paired with a tasty brittle. I thought it would be original to propose it as a somewhat different Christmas dessert, to pleasantly surprise your guests

Here are other autumn/winter tart recipes:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, Christmas

1,038.46 Kcal

calories per serving

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Energy 1,038.46 (Kcal)
Carbohydrates 166.45 (g) of which sugars 113.41 (g)
Proteins 12.83 (g)
Fat 41.20 (g) of which saturated 19.55 (g)of which unsaturated 20.70 (g)
Fibers 9.60 (g)
Sodium 22.21 (mg)

Indicative values for a portion of 412 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for persimmon jam tart with brittle

persimmon jam tart with brittle

2 3/4 cups all-purpose flour
3/4 cup butter (or 1/2 cup sunflower oil)
1 egg
2 egg yolks
3/4 cup brown sugar
1 lemon (zest grated)
1 tsp vanilla extract
2.2 lbs persimmons
1 1/2 cups brown sugar
1 apple
1 3/4 tbsp lemon juice
3/4 cup toasted hazelnuts
1 1/2 tbsps butter
2/3 cup sugar

Tools

Cake Tins Paderno Round Cake Pan, 9.5 inches
Mixers KitchenAid 5KSM125 ARTISAN Stand Mixer 4.8 L
Pans Lagostina Linea Rossa Pan with 2 Handles and Lid, Aluminum, Red, 11 inches
Baking Papers Cuki Baking Paper Sheets 13 x 15 inches – 25 sheets – 1 pack
Immersion Blenders Ariete Pimmy 200 Immersion Blender with 24% Discount

Steps for persimmon jam tart with brittle

persimmon jam tart with brittle

to see the preparation of the shortcrust pastry, click here
Peel the persimmons, remove the stem and the lighter central part. Cut the apple into cubes. Pour the pulp of the persimmons and the apple into a pot, mix and add the lemon juice and grated zest. Cook over low heat, wait 5 minutes after the first boil and then turn off.
Blend the mixture with an immersion blender, add the sugar and mix well, stirring. Continue cooking over low heat, always stirring, until the desired consistency is reached. Turn off the heat, stir and put the jam in a jar
In a pan, put the butter, sugar, and hazelnuts. Place everything over high heat and stir continuously with a wooden spoon until the sugar is caramelized.
Pour the mixture onto a marble surface or oiled parchment paper, spread it with half a lemon, wait for it to cool slightly to cut it into strips. Once cold, detach it from the marble or parchment paper using a knife blade
Roll out the pastry on a floured work surface, then transfer it to a baking tin lined with parchment paper. Prick the bottom and cover with the persimmon jam. Bake in a preheated oven for 35 minutes at 356°F
Remove from oven and let cool. Transfer the cake to a serving plate and decorate with the brittle broken into pieces, fantastic