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Move over, pumpkin pie—there's a new spicy delight in town. This custardy, silky persimmon tart—made with blended Fuyu persimmons—gets a generous dose of warm, cozy flavor from Anamalai mace and nutmeg, Baraka cardamom and Aranya pepper, along with cinnamon, allspice and cloves. A few tablespoons of date syrup bring both richness and deep, caramel-y goodness. Warning: you may find yourself sneaking slices of this when no one is looking.