Not all desserts have to be heavy! This Persimmon Pomegranate Tart with Maple Mascarpone is both light and delicious and ready for your party!
This post is sponsored by Wewalka. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.
I’m all for an indulgent dessert at the holidays, but sometimes after a heavy dinner, you just want something light and flavorful that’s not super heavy.
This Persimmon Pomegranate Tart with Maple Mascarpone takes advantage of in-season winter produce and uses a short cut that’ll change your baking game, all without putting you into a dreaded food coma!
If you hang out here a lot, you may have seen my recipe over the summer for Peach Brie Hand Pies with Thyme Honey where I sang the praises of Welwalka Pie Crust.
I’m always hesitant to make pie dough and pizza crust from scratch anyway, so I’m definitely not going to attempt making puff pastry, especially when there’s a fabulous option like Wewalka Puff Pastry.
Now, I’ve tried puff pastry from other brands many times in the past, and let me tell you, nothing comes close to Wewalka. I urge you to test it out and I’m positive you’ll fall in love like me.
One of the main reasons I love the Wewalka Puff Pastry is that it comes rolled right onto parchment paper for easier use.
This is SO helpful with puff pastry especially because of its delicate nature. For this recipe, all you have to do is unroll it onto a baking sheet and that’s it! Aside from the ease of use, the texture and flavor are where it’s at.
You’re getting 64 layers of crispy pastry that’ll allow whatever tart, strudel, or turnover you make to shine! What’s more, Wewalka Puff Pastry is the first refrigerated option in the US, so no thawing is necessary.
This dessert may look super fancy, but it is SO incredibly easy to make. Seriously, it’s almost unfair how simple it is for how much praise you’ll get. If you’re looking for the perfect holiday dessert that’s not too rich and will go perfectly at the end of a big meal, this tart is the way to go! Up next on my puff pastry baking list? Pain au Chocolat.
Try my Country Ham, Egg and Kale Breakfast Pizza for your holiday brunch!
Persimmon Pomegranate Tart with Maple Mascarpone
Ingredients
- 3-4 Fuyu persimmons, sliced about 1/6 of an inch thin and then cut into half-moons
- 1/4 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
Instructions
- Preheat oven to 400ºF.
- Unroll the Wewalka puff pastry and place it on a baking sheet, keeping the included parchment underneath. Score a 1/2 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.
- 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.
- Dot with the top with the cubes of butter and sprinkle the sugar evenly over the top.
- Bake for about 25-30 minutes or until golden brown.
- In a small pan combine the jam and water and whisk to thin out the jam. Set aside.
- While the tart is baking, prepare the maple mascarpone.
- For the Maple Mascarpone
- 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.
- In the same stand mixer, beat the room temperature mascarpone cheese on medium speed until creamed and no lumps remain about one minute
- Add the brown sugar and beat to combine, then slowly add the maple syrup with the mixer on low.
- Scrape the sides of the bowl and beat until combined well.
- Gently fold the whipped cream into the mascarpone mixture. The mixture should be smooth with no lumps.
- 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.
