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Fuyu Persimmon Crostata






  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ¼ pound (½ cup) very cold unsalted butter
  • Ice water


  • 2 lbs. Fuyu Persimmons, slightly soft
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • Juice of a ½ lemon
  • 1 egg white
  • Cold water


For pastry:

  1. Combine the flour, sugar and salt in a food processor and pulse once. Remove the butter from the refrigerator just before using and slice the one stick of butter into small cubes. Add to the floor mixture and coat the butter pieces with flour using the end of a spoon.
  2. Pulse the food processor until the mixture is the size of small peas (about 15 times). Then while the food processor is running, very slowly pour the ice water through the spout until the dough forms a ball. Remove the dough from the food processor and wrap in wax paper and place in the refrigerator for at least 1 hour or overnight.

For the filling:

  1. Add the flour, sugar and salt in a bowl and combine.
  2. Thinly slice each persimmon width-wise exposing the beautiful star shape inside. I used a mandolin to get an even slice about 1/8-inch thick. Add the persimmon slices to the flour-sugar mixture and gently toss. Add the lemon juice and gently toss until all the ingredients are combined, with no lemon juice at the bottom of the bowl.

For the crostata:

  1. Preheat oven to 450 degrees.
  2. Remove the dough from the refrigerator and place on a floured surface. Add flour to the surface of the dough. Flatten the dough out into a round disk. Roll out into a large circle with a rolling pin. If the dough sticks to the rolling pin or the rolling surface, add more flour. Transfer the rolled out dough to the baking sheet with parchment paper or a silpat.
  3. Using your hands, layer the persimmon slices starting at the center of the dough in an ever expanding circle. Make a nice even circle about 8-inches in diameter. You should have plenty of filling to repeat this 3 or 4 times to build up the filling.
  4. Fold up the dough around the filling in a pleat pattern removing excess dough so you have a nice even border.
  5. Make an egg wash by lightly whisking together the egg white and 1 tablespoon of cold water. Brush the egg wash on the crostata’s dough with the pastry brush.
  6. Bake for about 20 minutes or until the crust is golden brown. Check after about 10 minutes; if the crostata is browning too fast, place a piece of aluminum foil over the crostata. After baking, cool the crostata to room temperature, then slice and serve.