Spiced Persimmon Tart with Brandy Mascarpone Recipe – Sunset Magazine

Ingredients

• 1 cup flour
• 3 tablespoons plus 1/2 cup sugar, divided
• 2 1/2 tablespoons finely chopped crystallized ginger, divided
• 1/3 cup cold butter, cut into chunks
• 1 large egg yolk
• 1/2 teaspoon cinnamon
• About 2 tbsp. lemon juice, divided
• 3 1/2 tablespoons brandy, divided
• 1 pound firm-ripe small to medium bright orange Fuyu persimmons
• 1 container (about 8 oz.) mascarpone cheese
• 2 tablespoons whipping cream