6 tablespoons unsalted butter, cut into 1-inch cubes
3 tablespoons ice water
Tarte Tatin
2 tablespoons butter
6 tablespoons sugar
6 ripe, firm Fuyu persimmons
Crust
Combine flour, sugar, salt and butter cubes in bowl of food processor with the blade. Place in the freezer for 30 minutes, until everything is chilled.
Remove from the freezer and pulse mixture in food processor until butter is about the size of large peas. Add the water and pulse just until the dough begins to clump.
Empty dough onto a floured surface and knead dough for a few seconds, just until the dough comes together. Shape into a flat disk. Wrap in plastic and chill for at least 30 minutes.
Assembling Tarte Tatin
Preheat the oven to 400 degrees F. Put an ovenproof 9-inch sautee pan on medium-high heat. Add butter and sugar to pan. Swirl the pan so the mixture caramelizes evenly. Cook until the caramel is amber, just turning to dark brown and remove from heat immediately (the caramel will continue to cook off the heat).
While the pan is cooling, remove the tops from the persimmons, peel, and cut into 1/4-inch slices. Fan slices in concentric circles over the caramel.
Remove the crust dough from the fridge and roll out to an 11-inch circle. Place the dough on top of the persimmons and tuck the edges of the crust into the pan. Cut three slashes on the dough and place in the middle of the oven for 40 minutes, until the dough is browned.
Remove from the oven and let rest on a cooling rack for a few minutes. Overturn a serving plate over the tart, and holding the platter and pan tightly, flip the tart over quickly. Serve warm.
