Chai Spiced Persimmon Tart
Chai Spiced Persimmon Tart
Step into the cozy embrace of autumn with this exquisite Chai Spiced Persimmon Tart, a sophisticated yet comforting dessert perfect for any occasion. This tart takes a classic flaky, buttery pie crust, a hallmark of excellent Pies & Tarts, and fills it with beautifully arranged, ripe persimmon slices. What truly elevates this dish is the aromatic homemade chai spice blend, weaving notes of warm cinnamon, pungent ginger, fragrant cardamom, and subtle cloves throughout the sweet fruit. Originating from the spiced tea traditions of South Asian cuisine, these spices marry exquisitely with the delicate, honey-like sweetness of seasonal persimmons, creating a unique flavour profile that's both exotic and familiar. Each bite offers a delightful contrast between the crisp pastry and the tender, spice-infused fruit. This tart is an impressive centrepiece for holiday gatherings or a truly special treat for a quiet evening. Serve it simply for an elegant presentation, or enhance it further with a dollop of vanilla bean whipped cream or a light drizzle of honey. It's a wonderful way to celebrate seasonal produce and bring a touch of warm, exotic flavour to your baking repertoire, inviting guests to explore new taste sensations. The vibrant orange hues of the persimmon against the golden crust make it visually stunning and utterly delicious, marking it as a must-try for any tart enthusiast.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 8
Instructions
Prepare the Crust
- 1In a large bowl, whisk together flour, 1 tbsp granulated sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it in plastic film, and refrigerate for at least 30 minutes.
Prepare the Filling
- 1Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
- 2Peel the persimmons and carefully slice them into thin, even rounds (about 1/8 inch thick). Discard any seeds.
- 3In a medium bowl, gently toss the persimmon slices with 1/4 cup granulated sugar, chai spice blend, ground cinnamon, ground cardamom, ground ginger, 1 tbsp all-purpose flour, and lemon juice. Ensure all slices are lightly coated.
Assemble and Bake the Tart
- 1On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
- 2Arrange the spiced persimmon slices in concentric circles or an elegant pattern over the bottom of the tart crust, slightly overlapping them. Try to create a beautiful, layered visual effect.
- 3Bake for 45-50 minutes, or until the crust is golden brown and the persimmons are tender and slightly caramelized. If the crust edges start to brown too quickly, you can cover them loosely with foil.
- 4Remove the tart from the oven and let it cool completely on a wire rack before serving. This allows the filling to set. If desired, drizzle with honey before serving.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 3 g
- Fat
- 18 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 3 g |
| Fat | 18 g |
| Carbs | 45 g |
Tips
- For the flakiest crust, ensure your butter and water are very cold. Handle the dough as little as possible.
- To prevent a soggy bottom, blind bake the crust for 10-15 minutes if your persimmons are extra juicy.
- Serve slices with a dollop of vanilla bean whipped cream or a scoop of ginger ice cream for an extra treat.