Delicate, fragrant, and irresistibly striking, this rose-shaped tart brings together sweet persimmon and creamy Brie on a feather-light puff pastry base. A honey glaze and fresh thyme highlight the fruit’s silky texture and create that perfect balance of sweetness and gentle savory richness. It looks like a centerpiece, yet it comes together more easily than you might expect.
Ingredients
- All-butter puff pastry, thawed — 400 g (14 oz)
- Persimmons (firm, not overripe) — 3
- Brie cheese — 200 g (7 oz)
- Honey — 2 tbsp
- Lemon juice — 1 tbsp
- Fresh thyme leaves — 1 tsp
- Almond flour — 30 g (1/4 cup)
- Apricot jam (for shine) — 2 tbsp
- Sugar — 1 tbsp (optional)
- Egg (for brushing) — 1
- Ground black pepper — 1/4 tsp (optional)
- Salt — a pinch
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C). Line a 22–24 cm (9–10 inch) round pan with parchment paper.
- Roll the puff pastry into a circle slightly larger than the pan, transfer it to the pan, tuck the edges inward, and prick the base with a fork. Chill for 10 minutes.
- Wash the persimmons and remove the stems. Slice very thin half-moons, about 1–2 mm thick; a mandoline makes this easiest.
- To make the slices more pliable, bring 1 liter (4 cups) of water to a boil with the lemon juice and sugar, dip the persimmon slices in for 30–40 seconds, then gently pat dry with paper towels.
- Slice the Brie into thin pieces.
- Scatter the almond flour evenly over the chilled pastry base. Arrange the Brie slices, leaving a 1–2 cm border around the edge.
- Build the rose: arrange the persimmon slices in overlapping circles, working toward the center. For a fuller center, roll 5–6 slices into a small spiral and set it in the middle.
- Mix the honey with the thyme leaves, a pinch of salt, and the black pepper. Warm gently until fluid, then brush over the persimmon.
- Brush the pastry edges with beaten egg. Bake for 25–30 minutes, until the crust is golden and the fruit is lightly caramelized.
- Remove the tart and immediately brush the warm surface with apricot jam for a glossy finish. Let stand for 10–15 minutes, then serve warm or at room temperature.
Nutritional Information
| Serving | 1 of 8 |
| Calories | 377 kcal |
| Fat | 19.1 g |
| Saturated Fat | 10.5 g |
| Carbohydrates | 41.6 g |
| Sugar | 19.0 g |
| Fiber | 2.8 g |
| Protein | 9.3 g |
| Sodium | 357 mg |
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Tips and Variations
- Pastry: shortcrust pastry works too; blind-bake the base for 10 minutes, then assemble the tart and finish baking until done.
- Cheese: swap Brie for Camembert or a soft goat cheese for a more pronounced tang and creaminess.
- Pliable slices without blanching: lay the persimmon slices in a single layer, cover, and microwave for 20–30 seconds to soften them.
- Aromatics: rosemary, finely chopped, can replace thyme, and maple syrup can stand in for honey.
- Add-ins: sprinkle the surface with chopped pistachios or walnuts 5 minutes before the end of baking for extra texture.
- Serving and storage: best served warm. Store leftovers in the refrigerator for up to 2 days and reheat for 8–10 minutes at 320°F (160°C).
FAQ
Can I use soft, overripe persimmons?
It’s not recommended; they release too much moisture and won’t hold their shape. Choose firm fruits such as Fuyu or Sharon persimmons.
What can I use instead of apricot jam for the glaze?
Peach or apple jam works well, thinned with 1–2 tsp of hot water.
Can I make it ahead?
You can prepare the pastry base a day in advance: roll it out, line the pan, and chill it. For the best crisp texture, assemble and bake the tart on the day you plan to serve it.
How do I slice persimmons thinly and evenly without a mandoline?
Use a very sharp long knife and chilled fruit, and make slow, drawing cuts with the blade.