📖 Instructions

1. Prepare the Tart Crust: In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and shortening. Pulse until the mixture resembles coarse crumbs.
2. Add Ice Water: Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Be careful not to overmix. Overmixing can lead to a tough crust, and we don't want that, do we?
3. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling is *essential* for a flaky crust. Trust me on this one.
4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
5. Chill the Tart Shell: Place the tart shell in the freezer for 15 minutes. This helps prevent it from shrinking during baking. Because nobody likes a shrunken tart shell.
6. Blind Bake: Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights, and bake for another 10-15 minutes, or until the crust is golden brown. Watch it closely to prevent burning!
7. Cool the Crust: Let the tart crust cool completely on a wire rack. This is important because a warm crust will melt the filling. Nobody wants a melty mess.
8. Make the Persimmon Filling: In a large bowl, whisk together the persimmon pulp, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined. The mixture should be smooth and luscious. It may seem like a lot of spices, but they really enhance the persimmon flavor.
9. Pour in the Filling: Pour the persimmon filling into the cooled tart crust, spreading it evenly.
10. Prepare the Praline Topping: In a medium saucepan, combine the pecans, brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 3-4 minutes, or until the mixture thickens slightly. Don't let it burn!
11. Add the Topping: Carefully pour the praline topping over the persimmon filling, spreading it evenly. Make sure to get every nook and cranny. A little extra praline never hurt anyone, right?
12. Bake the Tart: Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the praline topping is golden brown. The filling should jiggle slightly but not be liquidy.
13. Cool Completely: Let the tart cool completely on a wire rack before serving. This allows the filling to set properly and the flavors to meld together. Patience is a virtue, especially when it comes to desserts.
14. Serve: Slice and serve the Persimmon Pecan Praline Tart. Enjoy! Maybe with a scoop of vanilla ice cream or a dollop of whipped cream? Just a thought.