Persimmon tart topped with lemon custard

Regarding the mass

Components

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

Setup phase

1. In a bowl, combine the flour, sugar, and baking powder. Cut the butter into cubes and blend it in with your fingertips until a thick mixture forms.

1. Incorporate the egg and yolk, then knead until the mixture becomes smooth and soft. Shape it into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes to set. In the meantime, make the lemon cream.

For lemon custard

Components

• Eight jewels
• 1 cup of granulated sugar
• juice of 3 lemons
• 100 g of frozen butter cut into cubes
• Half a teaspoon of vanilla extract
• 2/3 cup of fresh milk cream (tea)

Setup phase

1. In a small pan, strain the gems through a sieve. Pour in the lemon broth, sugar, and vanilla extract. Stir thoroughly with a 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 thickens slightly—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 the surface, then chill it in the refrigerator for around 15 minutes. Once the lemon cream has cooled, slowly add the milk cream while mixing thoroughly with a whisk to combine. Cover with film again and refrigerate the cream for at least 20 minutes to set. In the meantime, take the opportunity to bake the dough and prepare the assembly ingredients.

To prepare and put together the pie

Components

• Four Fuyu-style kits
• Half a teaspoon of butter
• sweeten as desired
• wheat flour for dusting the countertop
• Use parchment paper, butter, and cornbeans for baking dough.

Setup phase

1. Set the oven to 180 °C (moderate heat). Prepare a 22 cm diameter round baking dish and take the dough out of the fridge.

1. Dust the workbench with wheat flour. Set the dough on the countertop and dust it with flour. Use a rolling pin to roll out the dough into a circle that is 4 cm wider than the diameter of the baking dish, sprinkling flour as you go to keep the dough from sticking to the surface or the rolling pin.
2. Wrap the dough around the rolling pin and place it into the baking dish. Use your fingertips to softly press the dough, ensuring it covers the base and sides of the dish. Trim the excess dough by running the rolling pin along the edge—save the scraps to bake cookies.
3. Cut a piece of parchment paper slightly bigger than the baking dish, place it on the dough, and fill the bottom with uncooked beans to weigh it down and stop the dough from puffing up and cracking during baking. Bake in the oven for approximately 25 minutes until it turns golden brown.
4. After baking the pie crust, take the dish out of the oven and allow it to cool at room temperature. In the meantime, discard the leaves, wash, dry, and cut the persimmons into half-moon slices approximately 0.5 cm thick.
5. To caramelize the slices: heat a non-stick frying pan over medium heat. Once hot, add the butter and allow it to melt. Sprinkle some sugar onto the persimmon slices and arrange as many as fit in the pan, sugar side down. Cook for about 1 minute until they turn golden brown. Add a bit more sugar, then flip them with tongs to caramelize the other side evenly. Place the golden slices on a plate and repeat the process with the remaining slices.
6. After the pie crust has cooled, take off the parchment paper along with the beans—reserve these beans exclusively for baking pies, as they should not be used for cooking anymore.
7. Using a spoon, evenly spread the lemon filling over the entire base of the baked dough. Arrange the persimmon slices by pressing their cut sides into the cream, placing them side by side around the edge. Continue layering the slices inward toward the center, creating a flower-like pattern. Serve immediately or refrigerate for up to 4 hours.

Would you like to speed up the preparation?

This pie cannot be frozen whole, but the dough can be. After making it, shape the dough into a ball and flatten it (to speed up thawing and make it easier to handle), then wrap it in plastic wrap and place it in the freezer. The dough can be stored frozen for up to 3 months. Alternatively, you can prepare it, wrap it, and keep it in the refrigerator for up to 3 days.