Do you have some ripe persimmons and you don’t know how to manage this delicious plentiness? This persimmon jam tart can be the perfect solution to your problem!
Today you will learn:
- how to prepare a delicious and super healthy jam from your persimmons, adding just some sugar and lemon juice
- how to bake your first homemade persimmon jam tart.
Preparing a tart is definitely an easy project, but starting from raw ingredients is what makes this recipe different.
The persimmon jam
Using the fruit you buy to obtain your jam is so much healthier and satisfying than baking your tart using a jam from industrial preparation. Even more if you are lucky enough to grow your own fruit or have a farmer nearby selling fresh fruit and vegetables.
In the step-by-step instructions below, I am showing how to prepare a persimmon jam with just three ingredients:
- persimmons (well, that was easy!)
- cane sugar
- lemon juice.
As brilliantly explained in this Serious Eats article, the basic ingredients for fruit jam is:
- fruit: here, the persimmons;
- sugar: my choice is cane sugar, just because I love the taste of it;
- pectin: pectin, with acid (see below) and heat, will create a gel that gives the right thickness to the final product. That’s why with some fruit it is recommended to add some apple, rich in pectin. Persimmons are naturally rich in pectin, so the jam can be pure persimmon;
- acid: here, the lemon juice.
The rich shortcrust pastry
My mom has always used a basic dough for any tart and most of her homemade biscuits (I love the shapes she was creating, so funny for a little child). That’s why I took some time to share with you my family recipe for rich shortcrust pastry in a separate post, so that you will be able to reuse that dough in many different ways. And if you are looking for easy Italian biscuits for coffee… try that and let me know!
But now let’s see how you can bake your persimmon jam tart in your kitchen!
Persimmon jam tart
- a pot
- a knife
- a wooden spoon
- a rolling pin
- a tart pan
- a fork
- 4 ripe persimmons for the jam
- 1 half lemon for the jam
- 100 gr cane sugar for the jam
- 800 gr rich shortcrust pastry see https://www.eatalianwithroberto.com/rich-shortcrust-pastry/
- Peel the persimmons, extract the juice from the half lemon.
- Put all the ingredients into a pot and slowly start cooking them. The mix should gently boil for about 1 hour.
- After this time, you will get a final result similar to the one in the picture. Let it rest until it reaches ambient temperature.
- Remove from the fridge the dough you have prepared in advance. It is important to work the pastry, rich in butter, when it's cold.
- Now the funny part 🙂 beat the dough with a rolling pin. This will make it easier to roll the dough out.
- Put about 2/3 of the dough between two layers of baking paper, so it does not stick to the rolling pin. Roll the pastry out until you get a layer 5 mm thick.
- Light the oven, at 180 °C. Cover the tart pan bottom with a layer of pastry, then using a fork make small holes in the dough sheet.
- Spread the jam all over the sheet, using a spoon.
- Roll out the remaining dough and cut the sheet into stripes. Use the stripes to cover the jam. Now your tart is ready for the oven!
- Put the tart into the oven, ready at 180 °C. After 25 minutes, check it, it should be ready. Remove it from the oven and let it cool. Enjoy!
- Recipe time includes jam preparation, tart preparation and baking. Time does not include rich shortcrust pastry, which is considered a basic ingredient. Please refer to https://www.eatalianwithroberto.com/rich-shortcrust-pastry/ for step-by-step instructions.
- Cooling the dough before working it: I usually make the rich shortcrust pastry the evening before, so that it can cool down properly and make working it easier. Anyway, I strongly recommend to let it cool for at least 1 hour before start working it.