Persimmon Tart Tatin

1. Preheat the oven to 375° F. Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick with butter. Sprinkle sugar evenly on top.
2. Cut the stem off of the persimmons, (you can peel them if you want) then cut them in half. Arrange the persimmon pieces, each one standing on its flat end, in a circle around the button. Fill the gaps with smaller pieces of persimmons until the whole surface is covered.
3. Place the skillet on the stovetop over medium low heat until golden-brown juice begins to bubble around the edges for about 8-10 minutes, until the juices are turning darker brown and smell caramelized (be sure to keep an eye on it. You don’t want the sugar to burn because it will taste bitter). Then remove from heat.
4. Roll out the puff pastry slightly. Place a lid or an upside-down bowl on the pastry and use the tip of a sharp knife to cut out a circle slightly larger than the skillet.
5. Lift out the circle and drape gently over the persimmons. Use a rubber spatula to tuck the edges of the pastry around the persimmon pieces. Whisk one egg then brush on top of the puff pastry.
6. Transfer skillet to the oven and bake for 30-35 minutes, until puff pastry is golden brown.
7. Allow to cool for 10 minutes. Place a plate over the top of the pan and carefully flip to release tarte from the pan.
8. Top with ice cream and garnish with pistachios and enjoy!