Persimmon Puff Pastry Fruit Tart

We are by no means bakers. In fact, this is our very first baking post. But thankfully, as part of Foodbuzz tastemakers program we had Pepperidge Farms puff pastry sheets to help us. We were also fortunate to have some beautiful ripe home grown fuyu persimmons given to us by The Food Addicts who even suggested we make these since we had the puff pastry. So here's our first attempt at making persimmon puff pastry tarts. It turned out to be so simple and delicious--with only about 20 minutes of prep and cook time!

Persimmon Tart
Printable recipe

• 1 box of puff pastry sheets, thawed
  
• 2-3 ripe persimmons, peeled and thinly sliced
  
• brown sugar
• cinnamon
• 2 tbs of jam, any flavor you wish

Pre-heat oven to 400 degrees. Using a round mode or bowl and sharp knife, cut a round 6 inch piece of puff pastry. Using a fork, gently poke around the center of the puff pastry where you will place the persimmon slices--you don't have to go all the way through. Do not get too close to the edge as you want that to rise. Sprinkle small amount of sugar and cinnamon on the pastry. Add the slices of persimmon in an overlapping circle and sprinkle some more sugar and cinnamon. Place onto foil or lightly greased baking sheet and bake for about 10 minutes or until golden brown and remove and allow to cool slightly.

In the meantime, heat the jam in the microwave for about 30 seconds. Use a brush and gently dab the pastry and persimmons, being careful not to displace the neatly aligned slices of persimmon. Once the jam dries, it will have a great bakery quality glaze.

Using the Pepperidge Farms puff pastry sheets couldn't have been easier. Our tart had a lovely airy buttery crust and the ripe persimmons are currently in season so it was a great way to enjoy them.

How would you enjoy this persimmon tart--alone, with whipped cream, or with a scoop of vanilla ice cream?

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