Magazine article Sunset

Autumn Fruit in a Tart

Magazine article Sunset

Autumn Fruit in a Tart

Article excerpt

Showy persimmons brighten the fall season, and if they are the crisp, flat-bottomed Fuyu, you can use them to make this streusel tart. It's an appealing dessert well suited to cooler days.

Persimmon-Apple Tart

with Gingersnap Streusel

PREP AND COOK TIME: AboUt 1 hour and 40 minutes

MAKES: 10 to 12 servings

Pastry for a single-crust

9-inch pie

1 cup crushed gingersnap cookies

1/3cup firmly packed brown sugar

About 2 tablespoons all-purpose flour

3 tablespoons butter or margarine, melted

1/4 cup granulated sugar

1 tablespoon cornstarch

2 tart apples, such as Newtown Pippin or Granny Smith (1 lb. total)

4 firm-ripe Fuyu persimmons (1 1/2lb. total)

2 tablespoons lemon juice

1. Roll pastry out on a floured board to fit a 9-inch tart pan with removable rim.

2. Lay pastry in pan, easing into corners. Fold excess pastry down and flush with pan rim, then press against pan side so pastry extends about 1/8 inch above rim. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.