- For the dough
- 7 ozs Pastry flour (plus more for the work surface)
- 3 Tbsps ground almonds
- 1 tsp Vanilla
- 2 ozs sour Whipped cream
- 2 ozs honey
- 6 Tbsps butter
- 1 pinch salt
- butter (for the pan)
- breadcrumbs (for the pan)
For the dough: In a bowl, mix the flour with the salt and vanilla sugar. Make a well in the center, and add the cream, honey and butter. Mix with a pastry blender into a smooth dough. Wrap in plastic wrap and refrigerate 1 hour.
Preheat the oven to 400°F. Butter a 10-inch tart pan with a removable bottom and sprinkle with breadcrumbs. On a lightly floured surface roll out the dough to a 13-inch round and fit it into the tart pan, pressing it into the bottom and up the sides to form an edge. With a fork, prick the dough several times. Bake the shell 10 minutes.
For the filling: Prepare the pudding according to package directions with the milk and sugar, stir in eggs.
Rinse the persimmons, remove the stems, peel, halve, remove seeds and cut the persimmon into pieces. Fold the persimmon into the pudding. Spoon the filling into the tart shell, sprinkle with cinnamon and bake until the filling is set and the pastry is crisp and gold brown, 10-15 minutes. Remove from the oven and cool in the pan on a wire rack. Refrigerate until ready to serve. Dust with powdered sugar and serve.