French Persimmon Tart EASY Recipe - Honeysuckle

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

1. 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

2. Prepare Persimmons

   Peel the skins off the three Fuyu persimmons, then slice them on a mandoline into paper‑thin rounds.

   Time: PT10M

3. 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

4. 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

5. Arrange Persimmon Slices

   Lay the persimmon rounds in a scalloped, overlapping pattern, covering the entire surface inside the scored edge.

   Time: PT5M

6. 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

7. 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

8. 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

9. 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

10. 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