Nut-Free Orange Persimmon Frangipane Tart

My next recipe features one of my favorite seasonal fruits for fall: persimmons!     I absolutely love persimmons.  I used them for the first time last year for Thanksgiving and I became smitten.  They’re the strangest fruit that I never knew was perfect for me.

   The only way I can describe their texture is by saying that it is between that of a plum and a tomato, but without seeds in the center.  They have a similar “slippery” feel to them.  They are light and delicate and have a deliciously sweet flavor.  They aren’t acidic hardly at all, which is why I like to pair them with citrus.  This tart that I’ve created does just that!
     I got the idea to create a frangipane filling for these wonderful persimmon slices to nestle into.  I wanted to try to make the tart nut-free, though.  I’ve always wanted to try to substitute almond meal for chickpea flour.  I love the flavor of chickpeas in desserts.  They provide an earthy savory flavor that I love when it’s slightly sweet.
This tart can easily be made into a pie if you wish.  I included a recipe for the tart shell that I made.  It’s a cornmeal-based crust.  If you’d rather a more traditional tart shell, head over to the Post Punk Kitchen’s blog.  I adapted the frangipane filling recipe from Isa’s in Vegan Pie in the Sky.  I wanted to keep my tart nut-free, so I opted for the cornmeal crust.
All this baking is getting me pumped for Thanksgiving!  I wanted to provide a recipe for everyone to enjoy that was simple yet elegant.  It’s also a little lighter than a pie, so feel free to compensate by smothering it in vegan ice cream!  ;D

Orange Persimmon Frangipane Tart

Yield: 1 – 1o inch tart/ 9″ pie
Free from: Gluten, Nuts, Soy


Cornmeal Crust (OR prepared crust of your choice)

  • 1 cup finely ground cornmeal (preferably organic)
  • 1/4 cup white/brown rice flour
  • 1/4 tsp salt
  • 1/3 cup vegan butter
  • 3 Tb aquafaba
  • 1 Tb maple syrup/liquid sweetener of choice

Frangipane Batter

  • 6 Tb vegan butter (I used Earth Balance Soy Free)
  • 1/2 cup coconut sugar/vegan sugar
  • 1 cup chickpea flour
  • 2 Tb tapioca starch
  • pinch salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • zest of 1 large orange (preferably organic)
  • 1 tsp vanilla bean paste
  • 1/4 cup non-dairy milk


  • 3 persimmons, thinly sliced (I sliced mine into 16 pieces per fruit)
  • cinnamon & sugar mixture, to taste (optional)

Preheat oven 345 F.

  1. Sift all dry ingredients together in a large mixing bowl.
  2. Add the vegan butter and cut into the dry mixture using your hands, a pastry cutter or a fork until the mixture is the texture of damp sand.
  3. Add your wet ingredients to the bowl and stir together with a wooden spoon until the dough comes together.
  4. Refrigerate the dough for about 5 minutes or until you prepare your tart pan.
  5. Grease and flour a 9 inch tart/pie pan.
  6. Roll your dough out to 1/4″ thickness OR simply press the dough into the tart shell, working it to 1/4″ thickness all around and press into the edges so it is as even as possible.
  7. Prick the crust all over with a fork and bake for 15 minutes.

Tart Filling & Assembly
Preheat oven to 350 F.

  1. In a stand mixer bowl (alternatively, you can combine everything with a food processor using the same method), place the vegan butter, coconut sugar, chickpea flour, tapioca starch, salt, orange zest, nutmeg, cinnamon, and ginger.
  2. Using the paddle attachment, combine all ingredients in the mixing bowl on low speed.  Continue to beat the mixture until a thick dough comes together.
  3. Keep the mixture beating on low speed and stream in the non-dairy milk and vanilla paste.  The mixture should be sticky, almost like a cookie dough.
  4. Using a rubber spatula, spread the frangipane filling over the tart shell as evenly as possible.
  5. Place your persimmon slices into the batter in any shape pattern you like.  I placed mine in a fanned out pattern going from the outside in.  I slightly overlapped each slice.
  6. One you use all your persimmon slices, sprinkle some cinnamon and sugar over the top of the tart (this is optional!).
  7. Bake the tart for 35 minutes or until the frangipane appears golden brown and firm to the touch and the persimmons have softened and released some liquid.
  8. Let your frangipane tart cool completely before serving.  I brushed the top of mine with some apricot jam just for the sake of being fancy, but you don’t have to if you don’t want. 😉

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