Easy Persimmon Tart

One of my favorite fall fruits are persimmons. We generally enjoy them on their own, but they were the perfect fruit topping to my new tart. If you need an easy, quick dessert in time for your holiday celebrations, you’re in luck. I created this easy persimmon tart just in time for the holidays.

Pictured here are the fuyu variety of persimmons. They resemble a tomato and can be enjoyed raw.

If you’re following me on Snapchat, you may have noticed my late night baking. Okay, its more early evening, but it feels late to me. I have been planning my recipes more carefully, baking and testing at night and then photographing in the morning. For the next two evenings, I write up the blog post and edit the photos. This system is working for us now, so I’ll continue on this schedule as long as I can. 

I added cranberries and fresh rosemary to this tart to make it even more festive. I also used a flower cookie cutter to shape the persimmons, but they are great in their natural rounds :D This tart is very versatile and you can add any fruit topping you like. Think figs, berries and even apples! 

Easy Persimmon Tart
Author: Amanda
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
  • Crust
  • 1 cup rolled old fashioned oats
  • 6 full graham cracker sheets (about 3/4 cup of graham cracker crumbs)
  • 2 tablespoons granulated sugar
  • 1/2 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
  • 1/4 teaspoon ground nutmeg
  • Topping
  • 2 fuyu persimmons
  • 1/4 cup fresh cranberries, sliced thin
  • rosemary sprigs, optional
  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.
  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.
  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!


Make this recipe? I would love to see! Please tag me using #CreateAmandasPlate @AmandasPlate!


Happy baking!





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