This holiday treat is gluten-free, naturally sweetened and packed with fiber!

For the filling:

1 ½ cups ricotta cheese

¼ cup honey or maple syrup

1 tsp vanilla extract

½ tsp cinnamon

¼ tsp ground ginger

1 egg

For the crust:

1  ½ cups almond flour

¼ cup coconut flour

¼ cup melted butter (or coconut oil)

2  tbsp maple syrup

Pinch of salt

For the topping:

3  ripe persimmons, thinly sliced

1 tbsp honey

½ tsp ground cinnamon

¼ tsp ground nutmeg

Directions:

Preheat the oven to 350°F (175°C).

Make the crust: In a bowl, mix almond flour, coconut flour, melted butter, maple syrup, and salt. Press the mixture into a tart pan, covering the base and sides evenly. Bake for 10-12 minutes until lightly golden, then let cool.

Prepare the filling: In another bowl, combine ricotta cheese, honey or maple syrup, vanilla extract, cinnamon, ginger, and egg. Whisk until smooth and creamy.

Assemble the tart: Pour the ricotta mixture into the cooled crust. Layer the persimmon slices on top in an overlapping pattern.

Add the spiced glaze: In a small bowl, mix honey, cinnamon, and nutmeg. Drizzle the mixture over the persimmons.

Bake the tart for 30-35 minutes, until the filling is set, and the persimmons are tender.

Let it cool for 10 minutes before slicing.