The holidays are upon us, and if you’re looking for the perfect seasonal holiday dessert, 24 East has got you covered! In this Cranberry-Glazed Persimmon Blossom Tart recipe, sweet and juicy Fuyu persimmon slices are rolled up in crisp buttery puff pastry to form a perfect flower, then kissed with a simple cranberry glaze after baking. These gorgeous tarts would be a perfect finale to any holiday meal – and they’re surprisingly so simple to make!
Cranberry-Glazed Persimmon Blossom Tart
Makes 8 servings
1 14-ounce can sweetened cranberry sauce
1 stick cinnamon
¼ cup water
4 large, firm-ripe Fuyu persimmons
1 14-ounce package frozen puff pastry, thawed and refrigerated
1 egg, beaten (for egg wash)
Flour (for rolling out the puff pastry)
Preheat your oven to 375 degrees. To make the glaze, combine the cranberry sauce, cinnamon stick and water in a small saucepan, and heat gently, stirring occasionally, until the cranberry sauce has melted. Add additional water if needed to achieve a thick, jammy consistency.
Peel the persimmons, cut out the flattened stem at the top, and slice them thinly (if you have a mandoline, it makes quick and easy work of this step!). Roll the puff pastry to 1/8 inch thick on a lightly floured surface, and cut into 12 inch by 3 inch strips.
Layer the persimmon petals in an overlapping line on the top half of each puff pastry strip, fold the bottom half over the slices, and then roll into a blossom. For a fantastic quick video of the petal layering and rolling technique, head over to San Francisco food blogger’s Jenn Yee’s Instagram page.
As you complete each blossom, place it in a muffin tin. Brush the persimmon blossoms with the egg wash, and then bake in the preheated oven for 35 to 45 minutes. After removing from the oven, brush with the cranberry glaze, filling the spaces between the persimmon petals with the ruby cranberry sauce.
If you’re pressed for time, another option is to use pre-baked tart shells – fill with sweetened mascarpone, then layer the petal-like persimmon slices over the top in concentric circles. Enjoy!
Written by Samantha Nobles-Block
Photos by Lauren Edith Andersen