Vegan Persimmon Tart Dessert

Persimmons, (sometimes called Sharon fruit) are in season from October - December. They are a uniquely tasting fruit, known for their sweet honey-like flavour, and are like no other!

Persimmons are a great source of thiamin (B1), riboflavin (B2) and folate, and just one fruit contains over half the RDI of Vitamin A. 

This Persimmon Tart is a delicious way to try them, and makes a nice change from traditional apple. 

(Recipe is for a 24cm cake tin)


For the pastry:

200g flour
60g almond flour/other flour
80g brown sugar
60g water

Pinch of salt 
60g neutral tasting oil 
1 tsp baking powder
Zest of 1 lemon                                                                                          

1 tsp vanilla extract (optional)

For the filling: 

700g very ripe persimmons (about 4 medium)
130g cooked pumpkin
4 dates/sweetener of your choice
Juice of ½ a lemon
1 tsp cinnamon/mixed spices
1 tsp vanilla extract


1. Preheat the oven to Sift both the flours and baking powder and set aside. 

2. Add all of the ingredients to make the crust to a large bowl, and box together with a spoon.

3. Transfer the mixture onto a floured surface and knead until everything is incorporated and you have a dough. 

4. Create a ball with the dough, wrap in clingfilm and place in the fridge for 1 hour. 

5. In the meantime, prepare the filling. In a blender, add all of the filling ingredients and blend until smooth. Set aside. 

* NB: use whole persimmons without removing their skins!

6. Roll out the shortcrust pastry between two sheets of baking paper, until the dough is the same size as your cake tin. Place the pastry inside the tin,  making sure to create rims that are tall enough to hold the filling! Pour the filling in, and even out the surface with a spatula. (If you have some filling left, don't worry! Its great eaten on its own without cooking.)

7. Bake at 180° for about 40 minutes, or until golden brown.

8. Let it cool completely, and serve - on its own, or with some dairy free cream!

Store either at room temperature or in the fridge for up to 5 days.

Recipe and photo by Arianna Zampieri.


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