The perfect winter season delight is the persimmon tart. Both a straightforward and elegant dessert, the honey glaze magnifies the natural sweet attributes of the persimmon, and the frangipane filling adds a nice contrast in texture to the almond tart dough. 

Persimmons are an enjoyable treat during the colder months. The Fuyu Japanese persimmons used in this recipe resemble little pumpkin-shaped orange tomatoes. Their flavour is very sweet and slightly tangy with a crunchy to soft texture, depending on how ripe the fruit is. They can be eaten raw, and are ideal to use in this honey, almond persimmon tart recipe when perfectly ripened. 

The first step is a crunchy, buttery tart dough made with ground almonds. The tart is then filled with frangipane, a soft and fluffy almond cream. The frangipane is semi-baked, then layered with paper-thin persimmon slices, brushed with a honey glaze, and finally, sprinkled with cinnamon. The tart is baked a second time, in order to fully cook the almond layer and to soften the persimmons.

The Persimmon

Persimmons are ready to eat once the outside is soft when pressing on the skin. Fuyu persimmons can be eaten raw, so they can be enjoyed either when crunchy or soft. The more the persimmon ripens, the sweeter it becomes.

Prepare the persimmon slices by cutting the fruit into quarters and then removing the skin. Thinly slice the persimmons to ⅛ or ¼ inch in thickness. 

Arrange the persimmon slices into a cylindrical fan on the surface of the tart. 

Honey Glaze

In a small saucepan, combine water and honey and cook over medium-low heat until the mixture reduces by half (⅛ cup). The glaze needs to be somewhat thinner than the original honey texture in order for it to be easily brushed over the persimmons. Generously coat the persimmon slices with the warmed honey glaze.

The honey glaze will intensify the natural sweet attributes of the persimmon and the frangipane filling creates a nice contrast in texture to the crunchy, buttery tart dough.

The crust, fluffy almond filling, sweet and soft fruit, with a touch of honey makes the perfect balance. Add an extra layer of sweetness and spice with a scattering of pomegranate arils and cinnamon on the surface of the tart.

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Prep Time: 45 mins

Cook Time: 45 mins

Total Time: 1 hr 30 mins

Serving: 5 people

What you will need:

• Thinkkitchen Whiz Plus 3-in-1 Blender
• Remy Olivier Diamond Quiche Mould
• Small saucepan
• Mixing bowls

Ingredients:

Tart Dough

• 1 ¼ cups all-purpose flour
• ¼ cup finely ground almonds
• ½ cup powdered sugar
• ¼ tsp salt
• 5 oz cold unsalted butter
• 1 egg yolk

Filling

• 2 ½ oz unsalted butter
• ⅔ cup powdered sugar
• 1 egg
• ⅔ cup finely ground almonds
• 1 tbsp flour
• Pinch of salt
• ¼ tsp almond extract
• 10 Fuyu persimmons
• Pomegranate arils (Optional)
• Cinnamon (Optional)

Glaze

• ⅛ cup honey
• ⅛ cup water

Instructions:

Tart Dough

1 – Combine in the thinkkitchen Whiz Plus 3-in-1 Blender the finely ground almonds, flour, sugar, and salt. Pulse until all is well blended. Add the cold butter, cubed, and pulse until it is in small pea-sized pieces. Mix in the egg yolk and pulse in long 5-second bursts until the dough begins to stick together.

2 – Remove the dough from the Whiz Plus blender and knead it gently to incorporate any extra flour. Spray the Remy Olivier Diamond Quiche Mould with nonstick cooking spray.

3 – Press the tart dough in an even layer into the bottom and sides of the mould. Freeze the mould for 30 minutes.

4 – Preheat the oven to 375°F. Spray the top of the tart dough with nonstick cooking spray, then press a sheet of foil, shiny side down, to the mould and fill it with dry beans, rice, or pie weights.

5 – Bake the mould for 15 minutes, until the sides start to take on a little colour and the centre appears no longer to be raw. Carefully remove the foil and weights. Allow it to cook before adding the filling.

Assembling the Tart

1 – Combine the butter and powdered sugar in the Whiz Plus blender. Blend until smooth. Mix in the egg, almonds, flour, salt, and almond extract. Blend together in long pulses until well combined. 

2 – Scoop the almond mixture into the bottom of the par-baked tart mould, and spread it into an even layer. Bake the tart at 375°F for 12-15 minutes, just as it begins to set.

3 – Slice off the tops of the persimmons to approximately ⅛ to ¼ inch wedges. Arrange the slices into a cylindrical fan on top of the frangipane. Press down on them gently to imbed them into the almond layer.

4 – Lower the oven temperature to 350°F and bake the tart for a final 10-15 minutes, until the almond filling is puffed and set, and the persimmon slices have softened. Brush the top of the tart with the honey glaze, sprinkle some cinnamon, and a few pomegranate arils.

Honey Glaze:

1 – In a small saucepan, add water and honey, and cook on medium-low heat, until the mixture reduces by half (⅛ cup). The glaze should be somewhat thinner than the original honey texture to easily brush it over the top of the tart.

Enjoy!

Ingredients:

Filling:

2 lb Granny Smith Apples, cored and peeled

1 tbsp white flour

1/2 cup white sugar

2 tbsp lemon juice 

1/2 tsp ground cinnamon

Crumble Topping:

1 cup rolled oats / oatmeal 

1 cup white flour

1 cup brown sugar (loosely packed)

1/2 tsp baking powder

1 tsp cinnamon powder

1/2 cup unsalted butter, melted

Pinch of salt

Preparation:

Preheat oven to 350F/180C.

Peel apples, then cut into 1.5cm/ 3/5” cubes.

Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre baking dish. 

Place the ingredients for the toppings in a bowl. Mix until clumps form. Spread the topping over the apples, crumbling with fingers if required to get that crumbly finish.

Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving to give a chance for the apples to set.

The only way we recommend serving this is with a big scoop of vanilla ice cream on top! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Who really likes to clean up? A quick scrub job after a meal can make all the difference and the convenient one pot, pan, casserole or dish recipe trend promises just that! Here to help you with all your meals, this culinary movement stems from the growing online community of food bloggers who use their everyday life experiences as inspiration for creating recipes with their followers’ convenience in mind. From soups, stews, pastas, and casseroles, this approach to meal time and recipe development reflects a societal change where households that have a full time stay-at-home member are becoming increasingly rare. Put simply: For most of us, the average time-slot we had for cooking and cleaning has gotten a lot slimmer. However, thanks to helpful trends like this, it doesn’t mean our taste buds have to suffer!

That’s where Jenny, the recipe developer, photographer, and stylist, behind @forevermunchies, steps in. She creates an Asian Fusion inspired one pot meal that is sure to satisfy your fall comfort food cravings and, better yet, won’t trouble your intolerance to washing up! Her warming sweet potato and carrot miso soup is jam-packed with seasonal produce and delicious flavours like ginger and garlic. Plus, we promised you not only one recipe but a meal. Included in this one pot feature is a recipe for no-knead bread that you can bake in the same pot and it’s the perfect companion for the miso soup. Just remember: these recipes are quick to prepare but the dough for the bread needs 12 to 20 hours to rise. Combine the dough’s ingredients the night before so that it will be hot and ready to enjoy alongside your soup!

Make note: For this recipe you need a pot or casserole that is stove-top safe, deep (for the soup), but also oven safe (for the no-knead bread). Jenny used the Remy Olivier 5L Casserole, which is designed specifically to heat your food evenly and is oven safe up to 400°F. Made of cast iron, it’s perfect for soups, roasts, stews, casseroles and more. Even though time isn’t always on your side, we are, and with our tips and Jenny’s help, you’ll be able to make a scrumptious meal in no time, all in one dish!

Ready to make a meal that has a whole lot flavour and little clean up?

Helping you make everyday mealtime more convenient,

@forevermunchies

Jenny is a 9-to-5 office worker who first discovered her love for cooking through food photography and styling. She now moonlights as an avid “foodstagrammer” to share pictures and recipes of her latest healthy, fresh (and occasionally decadent) creations. Jenny loves Taiwanese-inspired flavours, and has an unabashed weakness for ice cream. Since launching her Instagram page during the summer of 2015, Jenny has been featured by Cooking Light magazine and has also collaborated with companies including Hershey’s Canada and Rogers Foods.

You can seek more culinary inspiration from Jenny’s Instagram page @forevermunchies!