Persimmon Lemon Tart

For the crowd

Components

• 1 1/2 cups of wheat flour (tea measurement)
• 100 g of frozen butter cut into cubes
• One-third of a tea cup of sugar
• One egg
• One egg yolk
• Half a teaspoon of baking powder

Mode of preparation

1. In a bowl, combine the flour, sugar, and baking powder. Incorporate the butter cut into cubes, using your fingertips to blend until a thick mixture forms.

1. Incorporate the egg and yolk, then knead until you achieve a smooth, soft dough. Shape it into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up. Meanwhile, begin making the lemon cream.

For lemon custard

Components

• Eight jewels
• 1 cup of granulated sugar
• juice of 3 lemons
• 100 g of frozen butter in clusters
• Half a teaspoon of vanilla extract
• 2/3 cup of fresh cream (tea variety)

Mode of preparation

1. In a small pan, strain the gems through a sieve. Add lemon broth, sugar, and vanilla extract. Whisk thoroughly with a wire whisk until the mixture is smooth.

1. Place the pan over low heat and use a spatula, ideally silicone, to stir for approximately 10 minutes until it slightly thickens—make sure to scrape the bottom and sides of the pan to prevent the cream from sticking. Then, turn off the heat.
2. In a bowl, strain the cream through a clean sieve to remove any lumps. While the cream is still warm, slowly add the chilled butter cubes, stirring vigorously with a wire whisk after each addition to blend them in, resulting in a smooth and glossy cream.
3. Place a film directly on the cream to avoid a thick layer forming on top, then refrigerate for approximately 15 minutes. Once the lemon cream has chilled, slowly add the milk cream and mix thoroughly with a whisk to combine. Cover with film again and chill the cream for at least 20 minutes to set. In the meantime, bake the dough and prepare the assembly ingredients.

To prepare and put together the pie

Components

• Pipe of the Fuyu type
• powdered sugar for dusting
• wheat flour for dusting the countertop
• Use parchment paper, butter, and corn beans for baking dough.

Setup phase

1. Set the oven to 180°C (moderate heat). Divide the dough into 8 portions for individual pies approximately 10 cm wide. Take the dough out of the fridge.

1. Dust the countertop with wheat flour. Put the dough on the surface and sprinkle flour over it. Use the rolling pin to roll out the dough until it reaches approximately 0.3 cm in thickness, adding flour as needed to keep the dough from sticking to the countertop or the roller.
2. Use one of the molds as a reference and cut the dough into circles slightly bigger than the mold. Place the dough circles onto the molds and, using your fingertips, gently press the dough to cover the bottom and sides. Trim off the excess dough from the edges—you can save the scraps to make cookies.
3. Cut 8 paper circles slightly bigger than the dough, place them on the dough, and fill the base with raw beans – these act as weights to stop the dough from puffing up and breaking during baking. Put the pans on a baking tray and bake in the oven for about 5 minutes until firm.
4. After baking the pie crusts, take the pan out of the oven. Discard the parchment paper and beans used for blind baking—reserve these beans solely for pie baking, as they should not be cooked again. Allow the pie crusts to cool fully at room temperature before filling them.
5. Remove the leaves, rinse, dry, and slice the persimmon lengthwise into pieces approximately 0.5 cm thick. Layer the slices and then cut them into cubes.
6. Place the pies on a cross-shaped surface. Use a spoon to spread the lemon filling over each baked crust. Arrange the persimmon slices on top, dust with powdered sugar, and serve immediately. Alternatively, you can refrigerate the toasts for up to 4 hours and add the powdered sugar just before serving.

Suggestion for Planning

Make the filling and dough ahead of time; they can be stored in the fridge for up to three days. You can also bake the crusts a day before assembling the tartelets, just be sure to wrap them tightly with plastic wrap to prevent them from wilting. Simply slice the persimmons and assemble the tartelets on the day you plan to serve them.

Do you want to freeze?

Pies should not be frozen whole, but it is useful to freeze only the baked crust to prepare in advance. After baking, allow the crusts to cool completely. Wrap them tightly with plastic wrap to prevent moisture absorption and odor transfer from other foods, then place them in the freezer. To defrost, simply leave the crusts at room temperature. Once thawed, they can be filled as desired. Frozen crusts remain good for up to 3 months.