I started out with my favorite Martha crust (2 1/2 cups of flour, 1 teaspoon sugar, 1 teaspoon salt, 2 sticks of butter, and ice water to bring it all together), and rolled it out into a 9-inch tart pan. While that chilled in the fridge, I washed, peeled, and sliced my persimmons. Then I added some sugar, flour, cinnamon, salt, and just a pinch of cloves, and tossed the sliced persimmons in it.
Then I pulled my chilled pie crust out of the fridge, and arranged my persimmon slices in a pretty pattern on top of the crust.
For the final touch, I brushed egg wash over the top of the exposed crust, and sprinkled on a bit of sanding sugar, before baking the tart in a 375 F oven for about 45 minutes.
This was my first time eating cooked persimmon - we usually just eat it raw, sliced thin or in thick wedges, and I have to say I think I actually prefer eating it raw. There's just something so delicious about the crunch and juiciness of a perfectly ripe persimmon. That said, while I loved the look of the finished tart, I think next time I'll stick to using other fruits for this type of tart, such as apples or pears, or rhubarb (my favorite!).