Persimmon Tart with Whipped Ricotta Cheese recipe
This Persimmon Tart made with whipped ricotta is a simple yet very elegant way to showcase this fall fruit. The buttery, flaky crust is the perfect base for the smooth whipped ricotta filling, and the thinly sliced persimmons arranged on top create a striking visual that’s almost too pretty to eat.
Add the final touch with a drizzle of honey and a sprinkle of nuts, making each bite even more delicious.
Today’s recipe blends the delicate sweetness of ripe persimmons with the creamy richness of whipped ricotta cheese.
This recipe is a fantastic introduction if this is your first time working with persimmons. The slightly firm, sweet Fuyu variety works best here, as they hold their shape and texture beautifully when baked. Paired with the creamy ricotta, they become a delightful combination of flavor and texture—perfect for impressing guests or enjoying as an afternoon treat.
Why you will love this Persimmon Tart Recipe
Seasonal delight – persimmons bring vibrant color and a delicate flavor that is best enjoyed during fall.
Contrasting textures – creamy ricotta filling paired with flaky pastry crust and crunchy pecans creates a delightful texture contrast.
Indulgent yet light – creamy ricotta filling adds a subtle richness without being overly sweet.
Ingredients, Variations and Substitutions
All-Purpose flour – the base for a flaky tart crust. Sift the flour to avoid lumps and ensure a tender crust. You can use gluten-free flour blends, though the texture may differ slightly.
Powdered sugar – also known as confectioners’ sugar or icing sugar, gives the crust a finer, more tender texture than granulated sugar. It blends more smoothly into the dough, resulting in a slightly lighter, melt-in-your-mouth crust. If you want to switch back to granulated sugar, it will make the crust a bit crispier and give it a slightly more pronounced sweetness. To substitute, use the same amount of granulated sugar as powdered sugar (by weight). But if you don’t have powdered sugar, you can just make your own by blitzing granulated sugar in a blender or food processor until fine.
Salt – enhances the flavor of the crust, don’t skip it. Sea salt or kosher salt works best, but any salt you have will do.
Unsalted butter – creates a flaky, tender crust. Keep the butter cold so the dough stays flaky. You can also substitute some of the butter with olive oil for a lighter crust and added flavor. Use plant-based butter or margarine for a dairy-free version.
Egg – add richness to the dough, helping bind the crust. Use a cold egg to prevent the dough from warming. If you’re out of eggs, a tablespoon of yogurt or sour cream can be used for a similar effect.
Ricotta Filling:
Ricotta cheese – creamy and mild, creates a smooth, rich filling. Use whole milk ricotta for the best texture, as low-fat versions can be too watery. Mascarpone or cream cheese can be used for a richer, denser filling. For a lighter option, try cottage cheese blended until smooth.
Honey – sweetens the filling naturally. Adjust the amount to taste if you prefer a sweeter tart. Maple syrup, agave nectar, or brown rice syrup are great alternatives, though they may alter the flavor slightly.
Vanilla extract – adds warmth and depth to the filling. Pure vanilla extract gives the best flavor, but vanilla bean paste could elevate the recipe even more. Almond extract or a dash of cinnamon can offer a different flavor profile.
Lemon Zest – brightens up the ricotta filling with a hint of citrus. This ingredient is optional but adds a fresh note. If you don’t have lemons on hand, you can use orange zest or a splash of lemon juice instead.
Egg – help the ricotta filling set during baking. Make sure it is evenly mixed into the filling for a smooth texture. To make it vegan-friendly, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or a commercial egg replacer.
Tart Topping:
Fresh Persimmons – sweet, firm persimmons that hold their shape when baked. Use ripe, but not overly soft, persimmons for the best texture and presentation. Additionally, using persimmon pulp can result in a creamier filling, enhancing the overall richness of the tart. If you can’t find any kind of persimmons, thinly sliced pears, apples, or even peaches can work for a similarly sweet, fruity topping.
Honey (for drizzling) – adds extra sweetness and a glossy finish to the tart. Use just enough to enhance the natural sweetness of the persimmons. Instead, maple syrup, agave, or a fruit-based glaze (like apricot jam thinned with water) can be used.
Chopped Pecans – add a crunchy texture and nutty flavor. Lightly toast the nuts beforehand for extra flavor and texture. Walnuts, almonds, or hazelnuts work well as substitutes but you can also leave them out for a nut-free tart.
Equipment you will need
- Mixing bowls
- Whisk
- Spatula
- Food processor
- Pastry blender
- Rolling pin
- 9-inch tart pan
- Sharp Knife or mandoline slicer
- Citrus zester
- Pastry brush
- Cooling rack
Top Tips
Chill the dough – once you’ve mixed the crust dough, let it chill in the fridge for at least 30 minutes. This will help the butter firm up and prevent the crust from shrinking when you bake.
Blind bake the crust – blind bake the tart shell before you add the ricotta filling so the crust stays crisp and doesn’t get soggy. Use pie weights, sugar or dried beans to keep the crust from puffing up.
Whip the ricotta filling – whip the ricotta with honey, vanilla, and lemon zest for a light and creamy texture. This will give you a silky filling that perfectly matches the tender persimmons.
Use ripe Persimmons – use ripe but still firm persimmons, they will be easier to slice. Fuyu variety works best since they hold their shape when baking.
Add pecans for crunch – sprinkle chopped pecans over the ricotta filling before the persimmons for a crunchy, nutty contrast.
Keep it simple with spices – vanilla and lemon zest are perfect with the persimmons, but you can add cinnamon or cardamom for extra warmth without overpowering the tart.
Use room-temperature ingredients – when making the ricotta filling, use room temp ingredients for the best texture and to achieve a smooth consistency.
Cool before slicing – allow the tart to cool completely before slicing to let the filling set and the flavors meld.
Step-by-step instructions
- In a bowl, whisk together the flour, powdered sugar, and salt.
- Add cold, cubed butter and work it into the dry ingredients using your fingers, pastry cutter or food processor until the mixture resembles coarse crumbs.
- Mix in the egg with. Stir until the dough comes together. If the dough feels too dry, add a tablespoon of water.
- Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Transfer it to a 9-inch tart pan and press it into the edges. Trim any excess dough.
- Use a fork to poke holes in the bottom to prevent puffing.
- Line the crust with parchment paper and fill it with pie weights, dried beans, or sugar. Make sure to push the sugar to the edges. Blind bake the crust for 15-20 minutes at 375F until the edges turn golden.
- Remove the weights and parchment paper, then bake for 5 minutes to crisp up the bottom. Set aside to cool.
- Drain the ricotta using a fine mesh sieve. Transfer it to a mixing bowl.
- Combine the ricotta cheese, honey, vanilla extract, lemon zest, and the beaten egg. Mix until smooth and creamy. You can mix by hand, or I used a high-speed blender to smooth the filling.
- Spread the ricotta mixture evenly over the cooled tart crust.
- Chop the pecans and spread them over the ricotta filling.
- Thinly slice the persimmons and arrange them beautifully on top of the ricotta filling, slightly overlapping the slices in a circular pattern.
- Drizzle the persimmons with a little honey for added sweetness and shine.
- Return the tart to the oven and bake at 375°F (190°C) for 20-25 minutes until the filling is set and the persimmons are tender.
- Remove from the oven and let the tart cool for about 10 minutes.
- Sprinkle chopped pecans for some added crunch and color contrast.
How to best enjoy this Persimmon Tart.
Add a drizzle of honey or maple syrup – right before serving, drizzle honey or warm maple syrup over the persimmons.
Top with whipped cream or ice cream – a dollop of freshly whipped cream or a scoop of vanilla or cinnamon ice cream can take this tart to the next level.
Sprinkle with nuts or herbs – for extra texture, sprinkle crushed nuts like pistachios or pecans just before serving. A tiny bit of fresh rosemary or thyme can also add a surprising burst of flavor if you like a bit of savory with your sweet.
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Storage Instructions:
Refrigeration:
- After the tart has completely cooled, cover it with plastic wrap or transfer it to an airtight container.
- Store in the refrigerator for up to 3-4 days. The ricotta filling may firm up as it chills, but it will still taste delicious.
Freezing (optional):
- If you’d like to freeze it, slice the tart into individual portions and wrap each piece tightly in plastic wrap, followed by aluminum foil to prevent freezer burn.
- Store in a freezer-safe container or bag for up to 1 month.
- To thaw, place the frozen slice in the refrigerator overnight.
Reheating Instructions:
- Reheating in the Oven:
- Preheat the oven to 300°F (150°C).
- Place the tart slice on a baking sheet and warm it for about 10-15 minutes until heated through. This method will help keep the crust crisp while warming the filling.
- For a whole tart, heat for 15-20 minutes.
- Microwave (for a quick reheat):
- For a quicker option, place a slice of tart on a microwave-safe plate.
- Heat for 20-30 seconds on medium power until warm. Be careful not to overheat, as the crust may become soggy.
Persimmon with Ricotta Cheese Tart
Equipment
- mixing bowls
- whisk
- spatula
- food processor
- Rolling Pin
- 9-inch tart pan
- Chef's knife or mandoline slicer
- Citrus zester
Ingredients
For the tart crust
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ tsp salt
- 8 tbsp unsalted butter cold and cubed
- 1 egg yolk
For the Filling
- 1 cup ricotta cheese
- 2 tbsp honey
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 egg beaten
For the topping
- 2-3 ripe Fuyu persimmons
- 1 tablespoon honey
- 2 tbsp pecans
Instructions
- In a bowl, whisk together the flour, sugar, and salt.
- Add cold, cubed butter and work it into the dry ingredients using your fingers, pastry cutter or food processor until the mixture resembles coarse crumbs.
- Add the egg yolk with. Stir until the dough comes together. If the dough feels too dry, add a tablespoon of water.
- Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Transfer it to a 9-inch tart pan and press it into the edges. Trim any excess dough.
- Use a fork to poke holes in the bottom to prevent puffing.
- Line the crust with parchment paper and fill with pie weights, dried beans or sugar. Make sure to push the sugar to the edges. Blind bake the crust for 15-20 minutes at 375F until the edges turn golden.
- Remove the weights and parchment paper, then bake for 5 minutes to crisp up the bottom. Set aside to cool.
- Drain the ricotta using fine mesh sieve. Transfer to a mixing bowl.
- Combine the ricotta cheese, honey, vanilla extract, lemon zest, and the beaten egg. Mix until smooth and creamy. You can mix by hand, or I used high-speed blender to make the filling extra smooth.
- Spread the ricotta mixture evenly over the cooled tart crust.
- Chop the pecans and spread them over the ricotta filling. You can also lightly roast them before.
- Thinly slice the persimmons and arrange them beautifully on top of the ricotta filling, slightly overlapping the slices in a circular pattern.
- Drizzle the persimmons with a little honey for added sweetness and shine.
- Return the tart to the oven and bake at 375°F (190°C) for 20-25 minutes until the filling is set and the persimmons are tender.
- Remove from the oven and allow the tart to cool for about 10 minutes.
- Sprinkle chopped pecans for some added crunch and color contrast.
Notes
Nutrition
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Conclusion
Whether you serve this Persimmon with Ricotta tart for a special occasion or a casual family gathering, it will impress the crowd. Plus, with simple storage and reheating options, you can also enjoy it the next time!
The combination of delicate, buttery crust, creamy filling, and tender persimmon slices truly makes this tart irresistible.
Give this unique recipe a try, and let the warm, comforting flavors of the season shine through!
FAQ
Can I make this tart ahead of time?
Yes, you can make the tart a day in advance. After baking, let it cool, cover, and store it in the refrigerator. When you’re ready to serve, enjoy it cold or gently reheat it in the oven.
Can I use a different type of persimmon for this recipe?
While Fuyu persimmons are ideal because they hold their shape well, you can use Hachiya persimmons if they are very ripe and soft. However, using hachiya persimmon will result in a more jam-like topping.
Can I substitute ricotta cheese in the filling?
Yes, you can substitute mascarpone or cream cheese for a richer filling or use blended cottage cheese for a lighter version. Keep in mind that these may slightly alter the texture and flavor.
Can I use the whipped ricotta for other dishes?
Absolutely! The whipped ricotta can also be spread on toasted bread, creating delicious persimmon crostini.
How do I know when the tart is done baking?
The tart is done when the edges of the crust are golden brown, and the ricotta filling has set. It should feel firm to the touch but still slightly jiggly in the center. The persimmons will appear tender and slightly caramelized.
Can I make this tart gluten-free?
Absolutely! You can substitute a gluten-free flour blend for the all-purpose flour in the crust. Just be sure to use a blend that works well for baking to maintain the tart’s structure and texture.
Do I need to peel the persimmons?
Peeling persimmons is generally unnecessary, especially if you’re using Fuyu persimmons. Their thin and edible skin will also become softer during baking, adding a bit of texture and color to the tart. However, if the skin feels too tough or you’re using Hachiya persimmons, which tend to have slightly thicker skin, you may prefer to peel them for a smoother, softer texture in the tart.
