Persimmon come in two varieties sweet (known as fuyu) or the original more astringent persimmon. The sweet ones are round with a slightly flattened top and are best eaten crunchy and firm like an apple. Persimmon are also wonderfully versatile to cook with, in this recipe they star as the topping on a tart.






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  • 2 Fuyu persimmons
  • 1 lemon, juiced
  • 4 sheets puff pastry 
  • 3 tbsp butter, melted
  • 2 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 4 tbsp caster sugar
  • 1 tbsp softened butter
  • vanilla bean ice cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180ºC. Peel and slice the persimmons finely. Brush lightly with lemon juice.

Place pastry sheets on greased baking trays. Brush the puff pastry with melted butter, sprinkle with half the cinnamon, ginger and sugar. Arrange the persimmon slices onto the spiced pastry.

Sprinkle with the remaining ginger, cinnamon and sugar and dot with the softened butter.

Bake for 12 minutes. Turn the tart so the persimmons are face down and cook for another 5 minutes to caramelise. Turn the tart over (persimmons face up) and serve with vanilla bean ice cream.