Persimmon Brown Butter Tart with Vanilla Cream

Name: Persimmon Brown Butter Tart with Vanilla Cream
Ingredients: 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 tablespoons 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)

www.sippitysup.com

This Persimmon Brown Butter Tart with Vanilla Cream was adapted from similar brown butter tarts from Nancy Silverton and Naomi Pomeroy.

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Ingredients

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 tablespoons 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)