These Persimmon Almond Rosette Tarts are mouth-wateringly delicious; they have a crunchy, buttery tart dough with fragipane (a quick almond cream) that bakes up soft and fluffy and topped with sliver thin persimmons.

Persimmon Almond Rosette Tarts | From
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Pity the poor persimmon. Continuously overlooked in the produce aisle, overshadowed by flashier, more familiar, more accessible fruits. Misunderstood, underutilized, and all too often ignored. Persimmons, like Rodney Dangerfield, just can’t get no respect. Isn’t it time to change all that?

I’ll be the first to admit that I haven’t always been on the persimmon love train. My first experience was with Hachiya persimmons, which are a little unusual in that they have to be fully soft and ripe before you eat them. Make the mistake of biting into a Hachiya persimmon when it’s still a bit firm, and you’ll be left with a dry, bitter, astringent taste in your mouth and a bit of a grudge against the entire persimmon family. Not like I’m speaking from experience, or anything…

Persimmon Almond Rosette Tarts | From

However, once you get the hang of eating Hachiya persimmons, they’re lovely. And the persimmon fun doesn’t stop there! Other types of persimmons, like the Fuyu variety used in this recipe, aren’t nearly so finicky—they can be enjoyed at varying stages of ripeness, so they’re perfect for slicing and dicing and arranging into a gorgeous rosette tart.

Persimmon Almond Rosette Tarts | From

We were recently gifted with a box of persimmons from a friend, and after trying and failing to get my family to eat them raw (boys!), I decided to bake with them instead. I’ve seen persimmon breads and cookies before, but I really wanted something that would show off the gorgeous, burnt-orange color of the persimmons that seems so perfect for this fall season. Thus, these persimmon almond rosette tarts were born!

Persimmon Almond Rosette Tarts | From

They start with a crunchy, buttery tart dough made with ground almonds. Then, they’re filled with fragipane, a quick almond cream that bakes up soft and fluffy. The frangipane is partially baked, then the paper-thin persimmon slices are layered on top in concentric circles to form a beautiful blooming rosette. Finally, the tarts are baked once more, just to fully cook the almond layer and to soften the persimmons a bit.

Persimmon Almond Rosette Tarts | From

I originally finished the tarts with a simple drizzle of honey, but halfway through photographing (and eating!) them, I thought they needed something more—so I added a scattering of pomegranate arils on top. It’s definitely optional, but I think they add to the beauty, and the little tart bursts of juice you get when you bite into them are the perfect touch.

Persimmon Almond Rosette Tarts | From

Sorry, Hachiya, but I think my heart belongs to Fuyu persimmons now, because I am utterly smitten with this tart. The crunchy crust, fluffy almond filling, slightly soft and sweet fruit, and touch of honey are so nicely balanced. It’s a beautiful, delicious autumn dessert that’s a nice change from the usual pumpkin-palooza, and I think it would be a great nontraditional Thanksgiving choice as well.


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Close up of a Persimmon Almond Rosette Tart sprinkled with pomegranates.

Persimmon Almond Rosette Tarts

4.80 from 5 votes
These Persimmon Almond Rosette Tarts are mouth-wateringly delicious; they have a crunchy, buttery tart dough with fragipane (a quick almond cream) that bakes up soft and fluffy and topped with sliver thin persimmons.
Prep45 minutes
Cook45 minutes
Total1 hour 30 minutes


For the Tart Dough:

  • 5.33 oz all-purpose flour, (1 1/4 cups)
  • 1 oz almonds, (1/4 cup), finely ground
  • 2 oz powdered sugar, (1/2 cup)
  • 1/4 tsp salt
  • 5 oz unsalted butter, cold
  • 1 large egg yolk

For the Filling:

  • 2.5 oz unsalted butter
  • 2.5 oz powdered sugar, (2/3 cup)
  • 1 large egg
  • 2.5 oz finely ground almonds, (2/3 cup)
  • 1 tbsp all-purpose flour
  • Pinch of salt
  • 1/4 tsp almond extract
  • 10 Fuyu persimmons
  • 1/4 cup honey
  • Pomegranate arils, optional
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To Make the Tart Dough:

  • Place the finely ground almonds, flour, sugar, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in long 5-second bursts until the dough starts clumping together.
  • Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray five 6-inch tart shells with removable bottoms, and spray them with nonstick cooking spray.
  • Press the dough in an even layer into the bottom and sides of the pans. Freeze the shells for 30 minutes, and while they are in the freezer, preheat the oven to 375 degrees F. Spray the tops of the tart dough with nonstick spray, then press a sheet of foil onto each shell, shiny side down, and fill the foils with dry beans, rice, or pie weights.
  • Bake the tart shells for 15 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights. Allow to cool before adding the filling.

To Assemble the Tarts:

  • Combine the butter and powdered sugar in the bowl of a food processor and process until smooth. Add the egg, almonds, flour, salt, and almond extract, and blend in long pulses until well-combined.
  • Scoop two big spoonfuls of the almond mixture into the bottom of each par-baked tart shell, and spread it into an even layer. Bake the tarts at 375 F for 12-15 minutes, until it is just starting to set. It shouldn’t take on any color, and should still be quite soft.
  • Slice the tops off of the persimmons. Use a very sharp chef’s knife or a mandolin to slice the persimmons into paper-thin slices. Arrange them in a rosette shape in the tart shells by starting at the outside edge and placing the slices in concentric circles, pressing down slightly to embed them into the almond layer. Overlap the persimmon pieces slightly as you go around, continuing until the entire top of the tart is filled. Repeat with remaining tarts.
  • Lower the oven temperature to 350 F, and bake the tarts for a final 10-15 minutes, until the almond filling is puffed and set, and the persimmon slices have softened but are not leathery or hard. Drizzle each tart with a spoonful of honey to serve, and if desired, top with a few pomegranate arils.
  • These tarts are best the day they are made—the moisture from the persimmons will make them soggy eventually. The tart dough and the almond filling can both be made in advance and kept for several days in the refrigerator until you’re ready to assemble the tarts.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?


Serving: 5g | Calories: 943kcal | Carbohydrates: 130g | Protein: 11g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 163mg | Sodium: 140mg | Potassium: 594mg | Fiber: 15g | Sugar: 81g | Vitamin A: 6630IU | Vitamin C: 25.2mg | Calcium: 93mg | Iron: 3mg
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Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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  1. hehe! never did i imagine hearing persimmons and rodney dangerfield in the same sentence… these are so pretty elizabeth! i agree, totally overlooked in north america! ^__^

  2. Thank you for the recipe. I made these today and they came out beautiful and taste amazing. I love the almond filling with the persimmon. They compliment each other well.
    Thanks again

  3. Persimmons are my FAVORITE (hard to find, which I still don’t understand since they are apparently native to the area). How would you adjust if you were to make one big tart? I think the recipe can stay the same, but bake times would be different. Thoughts?

    1. Hi Lilly, I haven’t tried it as one large tart but I suspect you’re right, that the quantities can stay the same. I know for sure that the tart dough recipe will make one 9″ tart. You’ll want to blind bake it for 25 minutes (instead of the 15 for mini tarts) before filling it. Beyond that, my guess would be that you’ll need a little extra time in the other baking steps, but I would start with the recommended amounts and go by visual cues to figure out when it’s done. I hope you love it–it’s such a fall favorite around my house!

    1. Thanks Larissa! I appreciate the link love–and would love to know how they work for you if you give them a try!

    1. For the dough, you could use a pie dough which doesn’t typically contain egg. The filling is a little tougher, I would try using an egg replacer. Let me know how it goes if you give it a try!

  4. For the ground almond measurements, are the cup measurements for when they are whole (pre-ground) or the amount of ground almond to be used? We do not have kitchen scale.

    I am super excited to try these this week! My mom recently moved to a house with a mature persimmon tree and we have so many persimmons. We’ve already made fruit leathers, cookies, and persimmon salsa (super delicious), but these look gorgeous!

    1. The measurement is for the amount of ground almond to use, so the correct amount is 2/3 cup of ground almonds! A mature persimmon tree sounds like a such a treat, glad you could use my recipe!

  5. Hey really loved the way you have created them and please can u tell me what can i replace egg yolk and egg in the recipe with…. really wanna try this

    1. Hey Kaki, I am happy you found it! Persimmons are the best, you will have to let me know if you try it out. Thanks!

      1. Hey Sherri, I am thrilled to hear you think these are beautiful! Thank you! I haven’t made a gluten free version myself so I can’t say for sure how that would work out. If you end up giving it a try I would love to hear back as to how it went!

  6. I have a very productive persimmon tree and needed a good way to use them. I made 6 tarts the size of pies. Each recipe makes two 8” pie size tarts. Then I gifted them to friends family and a church fall festival. I haven’t stopped getting compliments on these beautiful delicious tarts. I’ll be making more very soon Thank you for sharing this recipe