Tart with persimmon jam and brittle, a delicious and unusual dessert, but perfectly matched.

It all started because I was given a box of persimmons, so I thought, why not make a nice jam? I’m crazy about persimmons and this seemed like a good solution.

Unfortunately, persimmon is a fruit that is not talked about much, and there are very few recipes where it is used, which is a real shame because it is a really good and versatile fruit. In this recipe, it is in a delicious form, that is, jam, enclosed in a shortcrust pastry shell, paired with a delicious brittle. It seemed original to propose it as a slightly different Christmas dessert, to pleasantly surprise your guests

Here are some other Autumn/Winter tart recipes:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
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 tart with persimmon jam and brittle

tart with persimmon jam and brittle

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

Tools

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

Steps for tart with persimmon jam and brittle

tart with persimmon jam and brittle

to see the preparation of the shortcrust pastry click here
Peel the persimmons, remove the stalk and the lighter core. Dice the apple. Pour the persimmon pulp and the apple into a pot, stir and add the lemon juice and grated zest. Cook over low heat, at the first boil wait 5 minutes and then turn off.
Blend the mixture with an immersion blender, add the sugar and mix everything well, stirring. Continue to cook 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 skillet 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 out using half a lemon, wait until it is lukewarm to cut it into strips. Once cold, detach it from the marble or parchment paper using a knife blade
Roll out the shortcrust pastry on a floured work surface, then transfer it to a cake pan lined with parchment paper. Prick the bottom and cover with persimmon jam. Bake in a preheated oven for 35 minutes at 350°F
Remove from oven and let it cool. Transfer the cake to a serving plate and decorate with the brittle broken into pieces, fantastic