This year, I couldn’t resist adding to my little collection. Most people fall into 3 Persimmon categories:
- Those that have no IDEA what a persimmon is and wouldn’t recognize one to save their lives
- Peeps that have an inkling of what a persimmon is but have no idea what to do with one
- Supplicants that kneel at the alter of persimmons every winter and worship. They are that good.
Up until last year, I was firmly in category #1 and then I hopped on the persimmon pilgrimage bandwagon.
This recipe is brought to you by the letter ‘P’ – combining persimmons, pumpkin and pecans to make a tart that belongs on the table for any holiday gathering. It is a lovely twist on traditional pumpkin pie. Everyone will be guessing about the surprise ingredient!
You can buy persimmon pulp frozen or you can buy fresh persimmons in Oct-Nov-Dec. I recommend using Hachiya persimmons – the trick is to let them ripen until they look wrinkled, almost spoiled. They will be bitter until the point that the flesh is almost liquid. Cut off the top and scoop out the soft inside and puree.
This recipe will make enough for 2 tarts or one full pie.
Lydia, Orange is the New Black
I’m sharing this Persimmon Pumpkin Tart as a part of December’s Eat Seasonal blogger collaboration. Each month, we post a collection of recipes that highlight and celebrate the fruits and veggies that are in season and thus at their peak of freshness and flavor.
Pomegranate Yogurt Bowls by Mountain Mama Cooks
Meyer Lemon Cottage Cheese Sugar Cookies by Food for My Family
Kale Salad with Goat Cheese, Cranberries and Orange by Flavor the Moments
Christmas Stollen Madeleines with Preserved Lemon by Simple Bites
Avocado Toast with Persimmon, Pomegranate and Fennel by Floating Kitchen
Butternut Squash Cake with Roasted Apples and Spiced Cream by Vintage Mixer
Persimmon Tart with Pecan Crust by Letty’s Kitchen
Cabbage Slaw with Honey Lime Yogurt Vinaigrette by The Lemon Bowl
Roasted Persimmon Butter by Cafe Johnsonia
Lemon Poppyseed Baked Oatmeal by Project Domestication
Persimmon Apple Crumb Pie by Kitchen Confidante
Asian Orange Glazed Chicken by Foodie Crush