Easy Persimmon Tart
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Crust
  • 1 cup rolled old fashioned oats
  • 6 full graham cracker sheets (about ¾ cup of graham cracker crumbs)
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 7 tablespoons unsalted butter, melted and cooled
Filling
  • 12 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Topping
  • 2 fuyu persimmons
  • ¼ cup fresh cranberries, sliced thin
  • rosemary sprigs, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse graham crackers until fine. Add in the oats, sugar and salt and pulse until oats are crushed.
  3. Using a spatula, stir in the melted butter.
  4. Press the crust into the 9 inch round tart pan.
  5. Bake for 10-12 minutes, until golden brown.
  6. Allow to cool completely.
Filling
  1. Beat together cream cheese, powdered sugar, vanilla, cinnamon and nutmeg until smooth.
  2. Pour into the crust. Use a offset spatula to smooth it out.
Topping
  1. Slice persimmons very thin. I used a flower cookie cutter, but thin circles also work great.
  2. Slice cranberries and decorate along with rosemary sprigs.
  3. Enjoy!
Recipe by Amanda's Plate at http://amandasplate.com/easy-persimmon-tart/