Salted Toffee Pumpkin & Persimmon Tart
(Makes six 5-inch tarts or one 9-inch tart)
½ cup (1 stick) of unsalted butter, room temperature
¼ cup of granulated sugar
1 cup of all-purpose flour
4-finger pinch of salt
1 tablespoon of cold water
¼ teaspoon of cream of tartar
1 cup of granulated sugar
½ cup of heavy cream
¾ teaspoon of salt
¼ cup of unsalted butter
1 cup of pumpkin puree
2 tablespoons of brown sugar
1 tablespoon of all-purpose flour
1 teaspoon of pure vanilla extract
½ teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
3 large eggs
1 large persimmon, peeled and chopped into ¼-inch pieces
Additional persimmon, thinly sliced for garnish, if preferred
Whipped cream or ice cream, for serving
Preheat the oven to 350 degrees F.
In a medium bowl using a hand mixer, cream the butter and sugar until smooth. Add the flour and salt and beat until it resembles course meal. Add 1 tablespoon of water and beat until the dough forms.
Firmly press the dough into the tart pan(s) and up the sides to form the crust. Bake for 20 minutes, until set, but not baked through.
In a medium saucepan, combine the cream of tartar, sugar and 2 tablespoons of water and bring to a boil over medium-high heat, stirring until sugar dissolves. Once sugar dissolves, stop stirring and cook until it turns deep amber in color, about 7-8 minutes. Remove from heat and whisk in heavy cream and butter. Set aside to slightly cool.
In a large bowl, whisk together the pumpkin puree, brown sugar, flour, vanilla, cinnamon, and nutmeg. Whisk in the eggs, persimmons, and caramel. Scrape the filling into the prepared crust(s).
Bake the tart(s) until filling is set around edges and center is slightly jiggly (about 35-40 minutes for a large tart and 25-30 minutes for small tarts). If you want to garnish the tart with persimmons, carefully remove the tarts halfway through, garnish and return to the oven to finish baking.
Cool the tart before serving with whipped cream or ice cream and enjoy!