Between the smooth, fudgy custard filling and the crackly bruléed top, every bite of this holiday dessert will delight. The persimmon filling highlights the rich, sweet, and delicate nature of this special winter fruit.
A standard nine-inch pie dish can be used in lieu of a fluted tart pan.
The tart is best served the day it's made, but you can make it up to one day ahead; loosely cover it once cooled and store at room temperature. Brulée it just before serving.
The purée can be made in advance and refrigerated in an airtight container for up to three days, or frozen for up to three months.