12/19/2025
Persimmon Crostata
This rustic persimmon crostata celebrates the beauty of fruit at its peak. Inspired by a classic crostata I first encountered while working at the Getty, the approach is intentionally simple — a reminder that great pastry relies on restraint, seasonality, and respect for the ingredient.
Persimmons have always been part of my landscape growing up in the San Fernando Valley. While working alongside my father from a young age, I became familiar with the fruit trees that line private estates and hillside properties throughout the Valley — heavy with fruit, leaves turning golden as the season closes. These are the last persimmons of winter, ripened fully on the tree, deeply sweet and aromatic.
The crostata begins with a flaky blitz dough, rolled generously and fitted into a 9-inch tart pan. A layer of house-made persimmon jam forms the base, topped with thin slices of fresh persimmon. The dough is folded by hand, brushed with cream, and finished with a light sprinkle of sugar, then baked until golden and caramelized.
Designed to slice cleanly into 8–10 portions, this pastry is meant for sharing — equally suited for a catered table or a quiet morning served with coffee, whipped cream, or vanilla ice cream.
With appreciation
JGR Gardening LA Inc. — for access to locally grown, organic persimmons sourced from private Valley properties and orchards. A lifetime of working with soil, trees, and seasons continues to inform how I bake today.
M.A. Confections L.A. Inc.
🍰 Let’s Indulge LA 🍰
The818
SeasonalBaking PersimmonSeason CaliforniaFruit
FromScratch RusticPastry ChefDriven
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