For the dough:
For the filling:
- 500 grams all-purpose flour 200 grams butter, at cool room temperature
- 200 grams sugar
- Pinch of salt
- 4 egg yolks
- 1 whole egg
- Good-quality sower cherry marmelade 100 g
- 500 grams persimon peeled and pitted
- 2 tbs ground pistacchio
- 2 tbs Brown sugar
Combine all dough ingredients in a mixer and mix together quickly until dough just comes together. Do not overwork. If necessary, add a drop of milk. (If mixing by hand, pile the flour up and make a well. Add sugar, salt, yolks, and egg into the well and mix in, little by little. Once it is all incorporated, make another well and add the butter in small pieces. Incorporate quickly.)
Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan.
On a floured work surface, roll out the dough ¼-inch thick. Place in pan, then cut so sides are 1-inch high (you can also pat the dough into the pan). Cover bottom of dough with marmalade and then cover completely with persimmon.
Sprinkle some brown sugar over the persimmon and the brown sugar. Bake for about 30 minutes until pastry is deep golden. Serves 10.