Go Back

Persimmon jam tart

Persimmon jam tart... what better way to use your ripe persimmons? Find out how to prepare the jam and use it to bake a delicious tart, homemade from beginning to end!
Prep Time30 mins
Cook Time30 mins
Jam preparation1 hr 10 mins
Total Time2 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: pastry, persimmon
Servings: 8 people
Calories: 200kcal
Author: Roberto
Cost: $1


  • 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.
    Persimmon jam preparation
  • Put all the ingredients into a pot and slowly start cooking them. The mix should gently boil for about 1 hour.
    Persimmon jam cooking
  • After this time, you will get a final result similar to the one in the picture. Let it rest until it reaches ambient temperature.
    Persimmon jam
  • 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.
    Rich shortcrust pastry ready for the fridge
  • 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.
    Rolling out the pastry
  • 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.
    Cover the tart pan
  • Spread the jam all over the sheet, using a spoon.
    Persimmon jam on tart
  • 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!
    Tart 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!
    Persimmon jam tart finished


  • 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.