The persimmon jam tart is a simple, genuine dessert deeply rooted in Italian home cooking.
It originates from a fruit often underestimated, the persimmon (or kaki), which in autumn offers a sweet, velvety, and naturally sugary pulp, perfect for being turned into homemade jam.
This tart is not just a dessert, it’s an intelligent and sustainable way to enhance ripe persimmons, avoiding waste and bringing an authentic flavor to the table.
The persimmon jam has a unique taste, delicate yet intense, with notes reminiscent of honey and cooked fruit.
Inserted into a crumbly shortcrust pastry base, it creates a perfect balance between sweetness and texture.
It’s an ideal recipe for breakfast, a snack, or as a dessert at the end of a meal, perhaps accompanied by a hot tea or coffee.
Making a homemade persimmon tart means returning to simple gestures, kneading, rolling out the pastry, filling the mold, and decorating with classic braided strips.
You don’t need to be an expert pastry chef, this is a recipe accessible to everyone, perfect even for those who love rustic and simple desserts. It’s the small imperfections that make this tart even more authentic and inviting.
From a nutritional point of view, persimmons are rich in fiber, vitamins, and antioxidants, making this tart not only tasty but also more balanced compared to other industrial desserts. Using simple and quality ingredients, you can obtain a persimmon jam tart without preservatives, with an authentic and genuine flavor.
If you are looking for an easy, tested persimmon jam tart recipe perfect for showcasing this autumn fruit, you are in the right place.
A simple, true tart, like the homemade ones of the past, that smells of season, kitchen, and memories.
About 382 kcal per serving