French Persimmon Tart Easy Recipe - Honeysuckle
French Persimmon Tart EASY Recipe - Honeysuckle is a easy French recipe that serves 8. 250 calories per serving. Recipe by Honeysuckle on YouTube.
Prep: 35 min | Cook: 30 min | Total: 1 hr 20 min
Cost: $42.65 total, $5.33 per serving
Ingredients
- 1 sheet Puff Pastry (store‑bought, real butter, thawed)
- 3 pieces Fuyu Persimmons (firm but ripe, peeled and sliced paper‑thin)
- 2 teaspoons Coarse Sugar (helps caramelize the fruit)
- 1 tablespoon Unsalted Butter (cut into small dots)
- 1 piece Egg Yolk (for egg wash)
- 1 tablespoon Water (mixed with egg yolk for wash)
- 1 tablespoon Apricot Jam (base of the glaze)
- 1 teaspoon Brandy (adds shine and flavor; can substitute with water)
Instructions
Thaw Puff Pastry
Remove the frozen puff pastry sheet from the package and let it sit on the counter, loosely covered, for about 20–30 minutes until pliable.
Time: PT25M
Prepare Persimmons
Peel the skins off the three Fuyu persimmons, then slice them on a mandoline into paper‑thin rounds.
Time: PT10M
Preheat Oven
Set the oven to 400°F (200°C) and allow it to fully preheat while you finish the prep work.
Time: PT5M
Temperature: 400°F
Roll and Score Pastry
On a lightly floured surface, roll the thawed puff pastry to fit your baking sheet. Using a sharp knife, score a thin slit around the outer edge of the sheet (about 1/4 inch from the border).
Time: PT5M
Arrange Persimmon Slices
Lay the persimmon rounds in a scalloped, overlapping pattern, covering the entire surface inside the scored edge.
Time: PT5M
Add Sugar and Butter
Sprinkle the 2 teaspoons of coarse sugar evenly over the fruit, then dot the surface with small pieces of unsalted butter.
Time: PT2M
Prepare Egg Wash
In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush the egg wash along the scored edge of the pastry.
Time: PT3M
Bake the Tart
Place the tart in the preheated oven and bake for 25–30 minutes, or until the puff pastry is golden brown and the fruit looks caramelized.
Time: PT30M
Temperature: 400°F
Make Apricot Glaze
Combine the tablespoon of apricot jam with the teaspoon of brandy in a microwave‑safe bowl. Microwave for about 30 seconds, then stir until smooth.
Time: PT5M
Glaze the Tart
Allow the tart to cool slightly, then brush the apricot glaze over the top for a glossy finish.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 2g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Contains Alcohol
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of Puff Pastry: All‑butter puff pastry, Homemade puff pastry
- Instead of Fuyu Persimmons: Ripe pears, Apples
- Instead of Coarse Sugar: Regular granulated sugar
- Instead of Unsalted Butter: Margarine
- Instead of Egg Yolk: Egg white (will give less color)
- Instead of Apricot Jam: Peach jam
- Instead of Brandy: Water
Equipment Needed
- Baking Sheet
- Parchment Paper (optional)
- Rolling Pin
- Mandoline Slicer
- Cutting Board
- Sharp Knife
- Small Bowl
- Whisk or Fork
- Pastry Brush
- Microwave‑Safe Bowl
Critical Steps — Do Not Skip
- Thaw Puff Pastry
- Prepare Persimmons
- Roll and Score Pastry
- Arrange Persimmon Slices
- Bake the Tart
Chef Tips from the Video
- Use a high‑quality butter puff pastry for the best lift and flavor.
- Coarse (turbinado) sugar caramelizes more evenly than fine sugar.
- A splash of brandy in the glaze adds authentic French patisserie shine.
Troubleshooting
Pastry is soggy after baking.
Make sure the persimmon slices are very thin and dry; pat them with a paper towel before arranging. Also, bake on a preheated baking sheet.
Fruit slices burn or turn too dark.
Reduce the oven temperature to 375°F and extend the bake time by a few minutes, or cover the tart loosely with foil halfway through.
Glaze cracks or looks dull.
Apply the glaze while the tart is still warm and ensure the jam is fully melted; if needed, add a few drops more brandy or water to thin it.
Storage
Refrigerator: Cover loosely with foil or plastic wrap; keep for up to 2 days.
Freezer: Wrap tightly in freezer‑safe film and a zip‑top bag; freeze up to 1 month. Reheat in a 350°F oven for 10‑12 minutes.
Room temperature: Best enjoyed the same day; can sit out for up to 4 hours.
Make-Ahead Tips
- Assemble the tart (without egg wash) and refrigerate for up to 12 hours before baking.
- Bake the tart a day ahead, let it cool, then add the apricot glaze just before serving.
- Glaze can be made in advance and stored in the refrigerator for 3 days.
Frequently Asked Questions
What is the cultural significance and history of persimmon tarts in French cuisine?
While not a traditional French classic, fruit tarts have long been a staple of French pâtisserie. Persimmon tarts are a modern, seasonal twist that showcase the autumn harvest, echoing the French love of elegant, fruit‑topped pastries.
How does the Persimmon French Tart fit into the broader French dessert tradition?
It follows the classic French tart structure: a buttery puff pastry base, thinly sliced fruit arranged in a decorative pattern, and a glossy glaze. The technique mirrors the famous Tarte Tatin and classic apple tarts.
What traditional regional variations of fruit tarts exist in French cuisine?
In France, you’ll find Tarte aux Pommes (apple tart) in Normandy, Tarte aux Prunes (plum tart) in the Loire Valley, and Tarte aux Fraises (strawberry tart) in the summer. Each uses local fruit, but the pastry and glaze methods remain consistent.
What occasions or celebrations is the Persimmon French Tart traditionally associated with in French culture?
Fruit tarts are popular for brunches, holiday gatherings, and café service. The persimmon version is especially fitting for autumn festivals and Thanksgiving‑style meals in French‑inspired menus.
What authentic traditional ingredients are used in a classic French fruit tart versus this Persimmon French Tart?
Traditional French fruit tarts often use pâte sucrée (sweet pastry) and fresh berries or apples. This recipe swaps the sweet pastry for butter puff pastry and uses Fuyu persimmons, which provide a date‑like sweetness and vibrant orange hue.
What other French dishes pair well with the Persimmon French Tart?
Serve it alongside a dollop of vanilla‑bean crème fraîche, a scoop of vanilla ice cream, or a glass of lightly chilled Riesling or Sauternes for a balanced sweet‑savory experience.
What are the most common mistakes to avoid when making the Persimmon French Tart?
Common errors include using overly thick persimmon slices, which can make the pastry soggy, and skipping the egg wash, which prevents the edge from puffing up. Also, be careful not to over‑bake, as the sugar can burn.
Why does this Persimmon French Tart recipe use an egg yolk wash instead of whole egg?
An egg yolk wash gives a richer golden color and a slightly glossy finish without adding too much moisture, which helps the puff pastry stay crisp while still achieving a beautiful browning.
Can I make the Persimmon French Tart ahead of time and how should I store it?
Yes. Assemble the tart (without the glaze) and refrigerate for up to 12 hours before baking. After baking, let it cool, then apply the apricot glaze and store covered in the refrigerator for up to two days.
What does the YouTube channel Honeysuckle specialize in?
The YouTube channel Honeysuckle focuses on seasonal, approachable home‑cooking recipes, often highlighting fresh produce, quick techniques, and beautiful plating for everyday meals and special occasions.
How does the YouTube channel Honeysuckle's approach to French‑inspired baking differ from other cooking channels?
Honeysuckle blends classic French techniques with modern, ingredient‑focused twists, emphasizing simplicity, minimal equipment, and clear visual instructions, whereas many other channels stick to either strict traditional methods or overly complex pastry tutorials.
Last updated: August 19, 2026
