Persimmon Pomegranate Tart with Maple Mascarpone
Prep time
Cook time
Total time
Not all holiday desserts have to be heavy! This Persimmon Pomegranate Tart with Maple Mascarpone is both light and delicious and ready for your celebration!
Recipe type: Dessert
Serves: Serves 8
  • 3-4 Fuyu persimmons, sliced about ⅙ of an inch thin and then cut into half-moons
  • ¼ cup pomegranate arils
  • 1 package Wewalka Puff Pastry
  • 4 tablespoons of cold unsalted butter, cut into small cubes
  • 2 tablespoons of sugar
  • 3 tablespoons of apricot jam
  • 2 tablespoons of water
For Maple Mascarpone
  • 8 ounces mascarpone cheese, room temperature
  • 3½ tablespoons light brown sugar
  • 3 tablespoons maple syrup
  • ¼ cup heavy whipping cream
For the Persimmon Pomegranate Tart
  1. Preheat oven to 400ºF.
  2. Unroll the Wewalka puff pastry and place it on a baking sheet, keeping the included parchment underneath. Score a ½ inch border around the puff pastry with a paring knife being careful not to cut all the way through. Prick the puff pastry that's inside the border with a fork.
  3. Place the persimmons in a scale pattern over the inside portion of the puff pastry, overlapping each row slightly. Sprinkle the pomegranate arils over the top.
  4. Dot with the top with the cubes of butter and sprinkle the sugar evenly over the top.
  5. Bake for about 25-30 minutes or until golden brown.
  6. In a small pan combine the jam and water and whisk to thin out the jam. Set aside.
  7. While the tart is baking, prepare the maple mascarpone.
For the Maple Mascarpone
  1. In the bowl of a stand mixer, beat heavy cream on medium-low speed until frothy. Increase the speed to medium-high and beat until stiff peaks have formed, being careful not to over mix. Spoon into a separate bowl.
  2. In the same stand mixer, beat the room temperature mascarpone cheese on medium speed until creamed and no lumps remain about one minute
  3. Add the brown sugar and beat to combine, then slowly add the maple syrup with the mixer on low.
  4. Scrape the sides of the bowl and beat until combined well.
  5. Gently fold the whipped cream into the mascarpone mixture. The mixture should be smooth with no lumps.
  6. When the tart crust is golden brown and the persimmons are tender, remove from the oven and brush with apricot mixture. Serve with a dollop of the maple mascarpone or pipe directly onto the tart for a beautiful effect. Serve immediately.
Recipe by at