Persimmons are one of my absolute favorite fruits. They can be used in both sweet and savory applications, and used raw, baked, or cooked. I decided to put a seasonal twist on a classic frangipane tart and came up with this result. The frangipane is made with pecan flour instead of the traditional almond flour, and has a hint of maple syrup. Imagine a tart that tastes like a pecan pie’s grown up, more sophisticated older sister. If you can’t find pecan flour in your local markets, I’ve included a method in the notes for easily making your own at home (and it works for other kinds of nuts too!).
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What is frangipane?
Traditionally, frangipane is an almond custard used as filling for tarts. Unlike egg custards, it’s very easy to make, and is perfect for making an impressive dessert with little effort. Frangipane works with many kinds of nuts. For a seasonal twist, I used pecans instead of almonds for my frangipane. It puffs up beautifully in the oven and has a wonderfully light and moist texture that’s perfect for a tart.
If you can’t find pecan flour, you can easily make your own by pulsing raw pecans in a food processor or blender until they resemble a coarse meal. Be careful not to over grind, or you’ll make pecan butter instead!
Frangipane uses nut meal, sugar, butter, and egg as its main components. This recipe includes maple syrup and vanilla for added autumnal flavor, which pairs wonderfully with the persimmons. Simply beat all the ingredients until creamy and smooth, and you’re good to go. Frangipane can also be prepared up to 1 day in advance, if stored in the fridge.
To blind bake or not to blind bake
I might be in a minority here, but when I make frangipane tarts, I never blind bake my pastry. I find it to be a very unnecessary step, and I actually prefer the slightly softer, more shortbread-like texture that the shell gets when baked at the same time as the frangipane. The soft, fluffy frangipane pairs perfectly with the crumbly, buttery shortcrust base, no blind baking required.
While it’s always wonderful to make your own pie dough (using my recipe here!), this recipe works equally well with store-bought dough. This is a great option if you’re short on time, or simply want a wonderful dessert without the fuss! Simply roll out the pie dough, place it in the tin, fill with the frangipane and persimmons, and done!
There are two main types of persimmons: fuyu, and hachiya. This recipe uses fuyu, which are the firm, round persimmons that sort of resemble tomatoes. Hachiya persimmons are also delicious, but must be fully soft and ripe before eating.
In my experience, it’s pretty hard to find a bad fuyu persimmon, but I always like to try to choose ones that have bright orange flesh and are medium in size. If you wind up with extras, they keep very well on the counter for several days at least, and are wonderful in salads, on a cheese board, or by themselves as a snack.
I recommend using a mandoline for slicing the persimmons in this recipe, but you can also use a sharp knife. As always, be careful when using sharp kitchen tools, and use a glove or a guard when using a mandoline.
What equipment to use
This recipe requires a 9″ x 1″ standard loose bottom tart pan. If you cannot find one, it would work in a shallow quiche pan. For ease of baking and presentation, I do recommend a loose bottom pan. Luckily, they are relatively inexpensive and quickly earn their keep in the kitchen!
How to serve and store this tart
Allow the frangipane tart to cool before serving. It keeps best in the fridge, wrapped well, for up to 5 days. You can enjoy it cold, or bring it to room temperature before eating. Besides being a delightful dessert, it makes a wonderful breakfast alongside some coffee or tea.
I hope you give this persimmon tart with pecan frangipane a try! Be sure to tag me on instagram so I can see your bakes, and leave me a comment below! Your feedback helps other bakers who are giving this recipe a try, and I love hearing about your bakes!