Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total Time
1 Hour 30 Mins
Cool Time
30 Mins
Serves 8

A press-in crust makes this dessert easy even if you've never made a pie. The brandied mascarpone topping gives it a special-occasion touch.

How to Make It

Step 1

Preheat oven to 350° with 1 rack set in the center and a second rack set on the rung closest to the broiler. In a food processor, pulse flour, 3 tbsp. sugar, 1 1/2 tbsp. ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 in. up the sides of a 4- by 14-in. tart pan with a removable rim (or use a 9-in. round tart pan).

Step 2

Combine 6 tbsp. sugar, remaining 1 tbsp. ginger, the cinnamon, 1 1/2 tbsp. lemon juice, and 1 1/2 tbsp. brandy in a bowl. Core persimmons, slice 1/3 in. thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (for a round pan, in circles). Spoon sugar mixture from bowl over fruit.

Step 3

Bake tart on center rack until crust is deep golden, 25 to 30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20 to 30 minutes more. Remove tart from oven and preheat broiler.

Step 4

Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1 to 2 minutes. Let cool at least 30 minutes.

Step 5

Whisk mascarpone and cream with remaining 2 tbsp. sugar, 2 tbsp. brandy, and 2 tsp. lemon juice. Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Serve with mascarpone.

Ratings & Reviews

marianneevans's Review

December 04, 2013
I made this with hachiya persimmons because I had a boatload. Did not peel. Cooking times were accurate altho the fruit was done earlier. The result was excellent. Mascopone wasn't necessary in my opinion...lightly sweetened, loosely whipped cream would have been better.

Deebalisy's Review

November 30, 2013
I followed the directions to the letter and the tart came-out very dry. The crust was more like a cookie and the fruit was also dry; it needs a lot more sugar-brandy mixture or a glaze. The flavors are good.

hiromi's Review

November 20, 2013
It is very good, but persimmons were crunchy and I cooked longer than it called for. So next time, I will cook persimmons in a pot before putting them on the crust.