23 Comments

  1. That is a pudding that I’d love to try (yes really!). I associate persimmon with Spain and with the name kaki. i first came across them in Barcelona (1991) and had never eaten them before. I knew the name persimmon from somewhere but didn’t even realise they were one and the same. I also love custard based (or type) sauces – crème brûlé being my favourite and will always eat it when offered. Give me a pudding with some tartness and similarly, you’ve got me hooked.
    I love all the effort you make and your adventurous spirit. I’m wishing you a very Merry Christmas and Happy New Year 🙂

    • Wow, Md. I’m surprised my sweet binges haven’t deterred you. I suspect though that while my palate isn’t as sensitive to sweet as yours, my taste for it is specific too. How cool that you discovered persimmons in barcelona. I love custard too. Thanks for your kind comment today and every week. It makes the effort rewarding and gratifying. All the best to you. Merry Christmas.

      • I didn’t start off so savoury – I’m sure I ate my way through an entire sweet shop as a child. When I turned 18 I stopped taking sugar in tea and coffee and my taste buds have been increasingly savoury ever since… 🙂

  2. Persimmons were Mom’s favorite. She was almost child-like when Dad surprised her with a few. Your post brought to mind some very warm memories, Amanda, fitting for the season.
    I hope your holidaya a filled with many such memories.

    • What a beautiful memory, John. Thanks for sharing it. Your mom knew what I’m only just discovering…that nature is full of beautiful surprises disguised in so many ways. Wishing you all the breast this Christmas and in the year to come. Happy cooking!

    • Thank you, Justine. I agree about blogging. You start out to share what you know and your journey and the act of doing so changed you. I really decided just this year how much I love these little sweet persimmons, in everything and alone. Happy holidays!

  3. Amanda what a beautiful tart. I like the type of persimmons that don’t have that astringent fuzzy mouth taste.It looks like that is what you used for the tart. I love custard too, A very Merry Christmas Amanda hoping you have a wonderful holiday.

    • Thank you so much. I used the little ones. I saved the big fuzzy ones to eat alone because they’re over ripe and just perfect. Custard is one of life’s great pleasures. Merry Christmas to you and yours. All the best to you.

  4. Well, I must admit I have yet to convert my tastebuds to persimmons, and yet your tart sounds and looks very appealing! I wish I could have been there to taste it. I love the sound of the crust, and the idea of skyr in the filling (what could one use if skyr is unavailable?)
    Back to persimmons… I’ve only had ONE delicious one in my life, it was in Syria in 2008. I’ve never tasted a persimmon that wasn’t unripe or sweet enough since. I have no idea how to choose them, and they are always sold way too unripe; from your introduction I gather they continue ripening, and so you can keep them for a while after you buy them? I wish I felt more confident and daring with “new” produce! Happy holidays, Amanda! I can’t wait to see what the new year will bring in your kitchen!

    • Thanks for your lovely comment, Darya. Instead of skyr you could use greek yogurt or creme fraiche. All delicious. I bet you loved that persimmon in syria. I chose the soft almost bruised looking ones. They may continue to ripen a little, but you should but them closer to how you want them. I wish I could share this with you too. One day we’ll meet 🙂 looking forward to seeing what your kitchen holds for 2016 too. Happy holidays and a wonderful New year to you. Xo.

  5. This looks like a delicious tart. I don’t think I have ever cooked with persimmons. I’ll have to give them a try. Enjoy the holidays and I wish you and your family a very Happy New Year.

    • Thank you, jovina. Oh you will love using persimmons. It was a hit. Happy holidays to you. Thank you so much for being so supportive and for your friendship. All the best to you.

  6. I remember picking persimmons in the woods with my dad when I was a kid. I don’t remember liking them, but I admit I didn’t like fruits much until I was an adult. Have been meaning to try cooking with them. Beautiful photos. Hope your 2016 is grand.

    • Thank you, Michelle. What a great memory. I’ve never seen persimmons in the wild. I didn’t like fruits until I was older either. I’m still learning. All the best to you and your family this year. All good things. Xo

  7. I’ve never had a persimmon. We had a tree growing in our backyard when I was little and my mother told me that persimmons would make your mouth pucker. Your tart has certainly changed my thinking about persimmons. Wish you all the best in the new year, Amanda.

    • Happy New year Karen! That’s such a funny story. I had the same thing happen to me with crab apples. We had a tree in our yard and my parents told me never to eat them. I think if you waited until the persimmons were ripe you’d love them. 🙂

  8. Wonderful both in writing and cooking. I can imagine this tart was a real hit. It is! I discovered persimmons for myself this winter, as a matter of fact. In Germany, all I got was unripe fruit with the consistence of , well, an unripe tomato, and lacking its sugary sweetness that make the whole thing so delicious when actually ready to be a eaten. Here in France, they have become a stable ingredient of my winter fridge, because they are just the way they used to be. Bonne année & bonne santé, as they say here — Sabine

    • Thank you, Sabine! I’m so glad you found ripe persimmons. I always appreciate your thoughtful comments and wish you time and happiness in the year ahead. Bonne aneé et bonne santé! 🙂

  9. Happy New Year, Amanda! You are inspiring me…I’ve had very mixed experiences with persimmons. Mostly, they don’t seem to be ripe enough and I need to try them more. Your tart and photos are stunning. I appreciate your thoughts, as well…”Personal evolution–however difficult the journey can be sometimes– is a magical thing”. So true! Wishing you much growth, adventure and joy in 2016!

    • Dear Hannah, It’s so lovely to see you here. I woke up to your beautiful post and update and smiled at reading your self reflection and approach to the new year. You’re always so so welcome here. As for persimmons, I buy them really so ripe they’re dripping or turning brown and the store wants to get rid of them. It’s a win win situation for both me and the store 🙂 Be well and all the best to you! xo

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