After the adventures of pumpkin pie comparison, I still had one pie dough chilling in the refrigerator, waiting for some exciting use. Not wanting to let it wait overlong, I turned to inspiration in the fruit basket on my counter, and selected the Fuyu persimmons picked from my friend’s backyard.
Some quick research was required before I jumped into this project, and seeing that the top result for a persimmon tart on Google was from the very talented Hong and Kim from the blog The Ravenous Couple, I needed to look no further!
The main difference in the recipe is that while they used convenient puff pastry, I was using homemade pie dough (see previous post here) made very conveniently with the KitchenAid Mixer and the insights of Michael Ruhlman’s Ratio. I also used a handy baking stone because it was readily available. I’m pretty sure its use really helped the dish.
