Persimmon-Apple Tart With Gingersnap Streusel

Name: Persimmon-Apple Tart With Gingersnap Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for a single-crust 9-inch pie; 1 cup crushed gingersnap cookies; 1/3 cup firmly packed brown sugar; About 2 tablespoons all-purpose flour; 3 tablespoons butter or margarine, melted; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 2 tart apples, such as Newtown Pippin or Granny Smith (1 lb. total); 4 firm-ripe Fuyu persimmons (1 1/2 lb. total); 2 tablespoons lemon juice

Servings: persons

1
Roll pastry out on a floured board to fit a 9-inch tart pan with removable rim.
2
Lay pastry in pan, easing into corners. Fold excess pastry down and flush with pan rim, then press against pan side so pastry extends about 1/8 inch above rim.
3
Bake in a 350u00b0 oven until pastry is lightly browned, 10 to 15 minutes. Use hot or warm.
4
Meanwhile, in a bowl, stir together crushed gingersnaps, brown sugar, and 2 tablespoons flour. Mix in melted butter. Squeeze mixture to form lumps. Set aside.
5
In a large bowl, mix granulated sugar and cornstarch. Peel, core, and thinly slice apples. Stem, peel, and thinly slice persimmons. Add fruit to bowl along with lemon juice and mix well.
6
Pour mixture into pastry and shake pan to settle filling evenly, then crumble gingersnap mixture over it.
7
Bake tart on lowest rack of a 325u00b0 oven until pastry is browned and filling bubbles, 1 hour to 1 hour and 10 minutes. Lay a sheet of foil over streusel if it begins to darken before pastry is done. Let stand until warm or at room temperature; remove pan rim.
8
Note: Nutritional analysis is per serving.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Pastry for a single-crust 9-inch pie, 1 cup crushed gingersnap cookies, 1/3 cup firmly packed brown sugar, About 2 tablespoons all-purpose flour, and more.

Yes, Persimmon-Apple Tart With Gingersnap Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!