Persimmon Tart

Persimmon Tart



4-5 ripe persimmons, peeled and sliced into ½ inch thick pieces

Juice of 1 lemon

1 tsp granulated sugar


1 cup powdered sugar

2 cup cold butter, cubed

3 ½ cups flour


15oz whole milk ricotta

½ cup mascarpone

½ cup pure maple syrup

3 eggs

Paper Cake & Pie PansPrepare this recipe using our If You Care Paper Cake & Pie Pans.


1. Preheat oven to 350 degrees F. In a large bowl, combine the persimmons and lemon juice, then set aside.

2. In the bowl of an electric mixer with paddle attachment, mix together powdered sugar and butter until semi-smooth, then gradually add flour one cup at a time until completely combined and formed into a ball. Place an If You Care Unbleached Paper Cake and Pie Pan on a baking sheet, then press dough into the pan with finger tips until even.

3. In another large bowl, mix together ricotta, mascarpone, maple syrup and eggs and beat until smooth. Add the filling mixture to the crust and bake for 50 minutes. Remove tart from the oven and arrange persimmons in a circular pattern over the filling and sprinkle the teaspoon of sugar, then bake for another 10-20 minutes and serve immediately.

Persimmon Tart
Cake & Pie Pan Recipe Submission
2017-10-18T13:49:19+00:00 0 Comments

Leave A Comment