This Persimmon Brown Butter Tart with Vanilla Cream was adapted from similar brown butter tarts from Nancy Silverton and Naomi Pomeroy.
The brown butter batter can be made ahead and refrigerated for up to ten days. Let it warm to room temperature to reach a spreadable consistency.
- 1 raw pâte sucrée dough (enough to line a 9 or 10-inch tart pan with a removable bottom)
- 1 egg white (lightly beaten)
- 3 large eggs (lightly beaten)
- 1 ¼ cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 12 tablespoon unsalted butter (cut into ½‑inch slices)
- 1 tablespoon vanilla paste
- 1 cup ripe, fuyu persimmon peeld and cut 3/4‑inch dice (about 3 average sized persimmons)
- vanilla-scented whipped cream (as needed for serving)
Prepare the tart shell: Place a 9 or 10 x 1‑inch tart pan with a removable bottom on a baking sheet.
On a lightly floured surface using a lightly floured rolling pin, roll pastry dough to about a 12-inch round, a generous 1/8‑inch thick. Carefully fold dough in half, and slide it onto rolling pin. Transfer to a 9 or 10-inch fluted tart pan with removable bottom. Unfold the dough, easing it gently into pan; do not stretch the dough. Press the dough into place, then run your roller over the edges of the pan, trimming it flush with the top all the way around. Transfer lined tart pan to a parchment-lined baking sheet and chill in the freezer until firm, about 20 minutes.
Meanwhile, set the oven rack to the center position and preheat to 375 degrees F.
Once chilled, prick bottom of tart shell all over with a fork, line with parchment paper that extends beyond the rim at least 1 ½‑inches all around. Fill with pie weights or dried beans; bake on center rack of heated oven for 15 minutes. Remove parchment and weights, and continue to bake until set and lightly golden, about 8–10 minutes more. Remove the tart pan from the oven one last time and brush with egg whites to seal the holes. Bake for 5 minutes more. Let the tart shell come to room temperature before continuing.
Make the filling: Whisk together the eggs and sugar until pale and fluffy. Fold in flour and salt until well-combined; set aside.
In a small saucepan, heat the butter until brown and foamy. Continue heating, swirling the pan often, until bubbles subside, the butter is brown and gives off a nutty aroma. Remove from heat, allow to cool slightly and stir in vanilla paste.
Whisking continuously, slowly drizzle the warm brown butter vanilla mixture into egg mixture in a slow, steady stream until the batter is well-combined. Set aside.
Bake the tart: Preheat the oven to 350 degrees F. Place the prepared tart shell on a baking sheet and spread the peeled and diced persimmon evenly across the bottom. There should be some space between the persimmon, don’t use it all if there is not. Pour just enough of the brown butter batter over the persimmon to just cover. It’s fine if edges of the persimmon peek out of the batter. Do not overfill the tart as it rises during baking.You probably won’t use all the batter, you may bake it separately in a small ramekin if you like.
Carefully move the tart on its baking sheet to the heated oven and bake for 50 to 55 minutes. When cooked, the top will form a crisp layer that separates from the rest of the filling, but it should be soft in the center. It may require an additional 5 minutes. Use your judgment. The edges of the tart may be rather dark. This is expected. However, if the edges get too dark you may drape them in foil for the last 8 or 10 minutes of baking.
To serve: Allow the tart to cool at least 1 hour before attempting to get the tart out of the shell then slice the tart and dollop with vanilla-scented whipped cream