For our Thanksgiving potluck at work, I pulled out this recipe from a few years ago from the SF Chronicle: Two Persimmon Tart with Almond Base. It’s been many years since I made it but I remember it being a big hit. The ingredients include both the Hachiya (soft) and Fuyu (crunchy) persimmons.
The tart dough has to refrigerate overnight so if you’re going to try this recipe out, make sure you give yourself plenty of time.
We have a Hachiya persimmon tree at home but I actually don’t like to eat this type of persimmon (I prefer the Fuyu persimmons) so I found this recipe a good way to use the pulp from the Hachiya persimmons.