- Yield: 1 (9" round) pan
For the Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons sugar
- 1 stick cold unsalted butter, cut into small cubes
- 4–5 tablespoons ice water
For the Caramel
- ¾ cup sugar
- 3 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1 vanilla bean, split and scraped
- Pinch salt
- 6 tablespoons unsalted butter
- 2 Fuyu persimmons, peeled and sliced thinly into 1⁄8" thick
- Creme fraîche, for garnish
How to Make It
- Preheat oven to 400°F. Grease and line a 9" cake pan with a parchment round in the bottom. For the Crust
- Pulse the flour, salt, and sugar together in a food processor until combined. Sprinkle the cold butter over top and pulse until the mixture resembles a coarse meal. Pulse in the water, 1 tablespoon at a time, until the dough sticks together when pressed. Form the dough into a disk; wrap with plastic wrap and refrigerate for at least 30 minutes. For the Caramel
- In a small saucepan, add sugar, water, lemon juice, vanilla bean, and salt. Melt over medium heat until all the sugar is dissolved and sugar mixture has become a medium caramel color. Reduce heat to low and carefully add butter, one pat at a time, using a heatproof rubber spatula to stir and incorporate after each addition.
- Pour ¾ of the caramel into the greased and lined cake pan. Layer the persimmons in an overlapping, circular pattern, being careful not to touch the hot caramel. Add the remaining caramel over the persimmons and set aside.
- On a floured surface, roll out the pastry dough into ¼" thickness. Using the cake pan as a guide, trim the dough with a 1" border around the cake pan. Layer the pastry dough into the cake pan on top of the caramel and persimmons. Tuck the excess dough under the layer of dough, and bake for 25 to 30 minutes.
- Cool for at least an hour. Run a knife around the edge of the tart, invert, and serve. If it sticks, gently warm the pan over a low flame before inverting. Garnish with a little crème fraîche.