Persimmons Tart

Last weekend my neighbor was kind enough to give us some persimmons from her tree.  After about a week they were super soft and ripe.  This fruit is particularly sweet but only when it is very ripe. 

Makes one 10-inch tart
 
1 recipe Basic Pie Crust
3 very ripe Hachiya persimmons
1 egg
1/4 cup sugar
1/2 teaspoon fresh nutmeg
Pinch cinnamon
Pinch salt
3 tablespoons unsalted butter

• Heat the oven to 425°F. Lightly butter a 10-inch round tart or pie pan. Roll out the pie dough and press into the pan. Refrigerate until chilled - about half an hour. When chilled, remove from the fridge and brush lightly with beaten egg.

• Slice persimmons into even slices or chunks; they will be very jelly-like, so you may just need to pull them apart with your hands and spread them in the bottom of the pan. Sprinkle with the sugar and spices. Dot the top with the chunks of butter.

• Bake for about 30 minutes or until the fruit is slightly firm and the pastry is golden. Serve with vanilla ice cream or crème fraîche.