Persimmon Tart

Ingredients

• 1 cup flour
• 3 tablespoons plus 6 tablespoons sugar, divided
• 2 1/2 tablespoons finely chopped crystallized ginger, divided
• 1/3 cup cold butter, cut into chunks
• 1 large egg yolk
• 1/2 teaspoon cinnamon
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons brandy
• 1 pound firm-ripe small to medium bright orange Fuyu persimmons

Directions

1. Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
2. In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).
3. Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.
4. Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.
5. Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.
6. Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.

Notes